Eggplants gratin with tomatoes and basil

• Portions : 6 portions
• Type of dish : Main dishes
• Preparation : 40 minutes
• Total : 40 minutes

Les Serres Royales featured products : The Diva

Ingredients

• 1 eggplant
• 250 ml of grape tomatoes
• 1 tablespoon of olive oil
• 1 tablespoon of red wine vinegar
• 3 tablespoon of fresh basil, chopped
• 1 clove of garlic, thinly chopped
• 1 small onion, chopped
• 125 g of grated provolone

Preparation

• Preheat barbecue.
• Cut the eggplant in slices of ¾ inches (2cm) thick.
• In a bowl, mix the grape tomatoes, the garlic, the olive oil, the red wine vinegar and the basil. Add salt and pepper.
• Cook the slices on the grill for about 4 to 5 minutes.
• Flip over and add the Provolone on top. Cook for 2 minutes and let it rest.
• Sauté the onion and the garlic in a pan for a few minutes and add the tomato mix. Cook for a few minutes.
• Spread the tomato mix on the eggplant gratin and serve immediately.