Heirloom Tomato and Eggplant Gratin

Name: Heirloom Tomato and Eggplant Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams baby Italian eggplants, peeled and sliced into rounds 1/4 to 1/3 inch thick; 237 milliliters 1/4 pound goat cheese, coarsely crumbled; 59 milliliters extra-virgin olive oil; 8 servings Sea salt and freshly ground pepper; 4 thyme sprigs; 680 grams tomatoes, sliced 1/2 inch thick

Heirloom Tomato and Eggplant Gratin is a gluten free, primal, fodmap friendly, and vegetarian recipe with 8 servings. One portion of this dish contains about 7g of protein, 13g of fat, and a total of 165 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. A mixture of thyme sprigs, goat cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 42

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Olive Oil

Eggplant

Tomato

Equipment you will use

Baking Pan

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.

Ingredients you will need

Olive Oil

Eggplant

Tomato

Equipment you will use

Oven

Aluminum Foil