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.