My F&W
quick save (...)
Heirloom Tomato and Eggplant Gratin
© Petrina Tinslay

Heirloom Tomato and Eggplant Gratin

  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This recipe is served family style in one large gratin dish. For a more elegant look, assemble the gratin in individual dishes.

Plus: More Vegetable Recipes and Tips

  1. 1/4 cup extra-virgin olive oil
  2. 1 1/2 pounds tomatoes, sliced 1/2 inch thick
  3. 1 pound baby Italian eggplants, peeled and sliced into rounds 1/4 to 1/3 inch thick
  4. 4 thyme sprigs
  5. Sea salt and freshly ground pepper
  6. 1/4 pound goat cheese, coarsely crumbled (1 cup)
  1. Preheat the oven to 425°. Brush a large oval baking dish with 1 tablespoon of olive oil. Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles. Scatter the thyme sprigs on top and season with salt and pepper. Drizzle the remaining 3 tablespoons of olive oil over the top. Cover with foil and bake for about 30 minutes, or until the eggplant is barely tender and the tomatoes have exuded their juices.
  2. Uncover the gratin and bake for about 25 minutes longer, or until the juices have evaporated and the vegetables are very tender. Sprinkle the goat cheese on top and bake for about 10 minutes, or until lightly browned. Serve warm or at room temperature.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.