Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, simple using canned tomatoes eggplant gratin. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Simple Using Canned Tomatoes Eggplant Gratin is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Simple Using Canned Tomatoes Eggplant Gratin is something which I have loved my entire life.
I used a mandolin to slice the veggies, minus tomatoes. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any Eggplant Gratin.
To get started with this recipe, we have to prepare a few components. You can have simple using canned tomatoes eggplant gratin using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Simple Using Canned Tomatoes Eggplant Gratin:
- Take 3 Aubergines - small Japanese type
- Get 1/2 Onion
- Make ready 1 Olive oil
- Prepare 1 Salt and pepper
- Prepare 1 Garlic powder
- Get 1/2 can ☆Canned tomatoes
- Get 1 ☆Consomme stock granules
- Get 1 strong pinch ☆Sugar
- Get 1 tsp ☆Ketchup
- Prepare 1 use as much (to taste) Easy melting cheese
Combine the onions, cherry Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin It has not been tested for home use. This recipe has been updated and may differ from what was. Recipe for eggplant gratin with homemade tomato sauce. Julia also included another tomato puree recipe from canned tomatoes, but I wanted to use the fresh tomatoes from our garden.
Instructions to make Simple Using Canned Tomatoes Eggplant Gratin:
- Thinly slice the onion, and cut the eggplant into bite-sized pieces. Cook in olive oil. Flavor with the salt, pepper, and garlic powder.
- Once the onions have wilted, add the ☆ ingredients and mix. Cook off a little of the tomato moisture. Adjust the amounts of the flavoring ingredients while tasting to flavor.
- Transfer to a heat-resistant dish and top with cheese. Bake in a 1000 W oven for about 5 minutes. When the cheese has lightly browned, it's done!
This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. Serve over pasta or zucchini noodles. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. They are nutrient dense and high. Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce.
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