23 May 2014

Eggplant gratin with tomato and egg

I found among my cookbooks a little old vegetarian cookbook from the 70s and thought I'll try to  make one of the recipes, It so happened that I had eggplants at home, And this was the recipe i found in the little book.

Serves 2
1 onion
2 cloves of garlic
2 eggplants
250g cherry tomatoes
2 tablespoons oil
salt and pepper
2 tablespoons chopped basil
1 tablespoon chopped oregano
2 eggs
4 tablespoons milk

Preheat the oven to 190 °C

chop the peeled onion and garlic cloves, cut the washed eggplants  into 2cm cubes, cut the cleaned  tomatoes into quarters.
Heat 1 tablespoon of oil in a frying pan, fry the onion and garlic for about 2 minutes.
Add the remaining oil and eggplant, and stir-fry for approx 5min.
Stir in the oregano and half of the basil.
Season to taste with salt and pepper and remove the pan from the heat.

Beat 2 eggs with the milk and season with salt and pepper.
Spoon the eggplant mixture into a baking dish.
divide the tomatoes on top and pour the egg mixture over the vegetables.
Bake in the middle of the oven on 210 °C for about 20 minutes till  golden brown and cooked.
Sprinkle the rest of the basil over the dish.

                                                        before it went in the oven

                                                      after it came out the oven    

                                                     the way it looks on a plate    

It looks real 70s but it taste lovely!!

bon appetit

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