Eggplant Gratin with tomatoes, makes a good starter

Eggplant Gratin with tomatoes, makes a good starter

By 24/06/2015

It is summer time and in town there is often some kind of barbecue smell. My neighbours seem to be having barbecue at least twice a week which means I need to close my windows to avoid my house smelling of charcoal everywhere, especially the bedrooms!

As for me I have not made barbecue in ages as I don't have the facilities for it. In Italy you make a fire with wood in a tank and then use the charcoal to cook your meat which is placed on a grill. You keep topping up with charcoal until the meat is cooked. Slow cooking over a low source of heat is the secret to a tender, moist and delicious barbecue but this is no 30 minutes job.

If you are cooking chicken or ribs for instance they will need to barbecue for a minimum of 1 hour and 30 minutes/ 2 hours or possibly even longer but the end result is a barbecue to remember!

For a proper one I need to wait for when I am next in Italy. My dad is an expert at it so today instead of meat I have an easy recipe which would make a good summery starter or appetizer. It is very simple and these eggplant's slices are cute and very moreish indeed.

 

  • Prep Time : 20 minutes
  • Cook Time : 20 minutes

Instructions

Wash the eggplant, cut it into slices about half cm /0.2 inch thick. Sprinkle some salt over them and let them rest for 15 minutes to allow them to release some of their water. You can then absorb it with a kitchen towel.

sliced eggplant

Heat a griddle pan and when it is very hot grill the eggplant on both sides for a couple of minutes.

grilling eggplant

Cut the tomatoes into quarters, crush the garlic clove and put them in a bowl with 2 tbsp of olive oil, salt and pepper, parsley, Parmesan cheese and breadcrumbs. Add more breadcrumbs if the mixture appears too wet.

ingredients

pouring olive oil

Coat a baking sheet with parchment paper and arrange the slices on it. Distribute the mixture over them, drizzle lightly with olive oil and bake at 180C or 350F for about 10 to 15 minutes until golden.

topping

Serve warm
.
eggplant au gratin

I am entering this to "Tasty Tuesdays" hosted by the lovely Vicky.

 

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17 Responses to Eggplant Gratin with tomatoes, makes a good starter

  1. Ciara (My Fussy Eater)

    These look so delicious. Definitely trying them out next time I have some friends around! #tastytuesdays

  2. cheri

    Fantastic how you put this together, very nice!

    • Alida

      Thank you Cheri

  3. la cucina di Molly

    Immagina che di fronte dove è posizionata la mia camera da letto c’è una macelleria che ogni giovedì e venerdì la sera fa dell’arrosto! Sono costretta a tener chiusa la finestra per non dovermi affumicare e riempire la casa di odore di arrosto…..
    Che meraviglia queste melanzane gratinate, sono veramente gustose, una bella idea per un antipasto sfizioso! Un abbraccio!

  4. leandra

    Oh wow! These look amazing!!! Can’t wait to try them.

    #tastytuesdays

  5. Diana

    These are so pretty and summery. Happy food as always. 🙂

    • Alida

      Grazie cara Diana

  6. speedy70

    Un’idea tanto sfiziosa, bravissima Alida!!!!

    • Alida

      Grazie cara.

  7. gloria

    I lover eggplant Alida and these look lovely!!!
    un abbraccio cara!

  8. Ishita

    Lovely Alida. You make the best stuff and post great pictures! This looks delish and easy!

    • Alida

      Thank you Ishita!

  9. Jessie, FlusteredMom

    What a pretty little appetizer! Love them. thank you for sharing! #TastyTuesday

  10. Elisabetta

    I love aubergines and adore this recipe. Must make this week. Bravissima Alida!

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