Aubergine, Tomato And Onion Gratin Recipe

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   LACTO

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   Asian aubergines are slender and elongated.

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   The Japanese variety is dark purple while a Chinese variety, Asian Bride, is pale lavender.

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   We do not often fry aubergine at the restaurant because it is such a sponge for oil and tends to taste heavy and oily as a result.

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   Instead, we roast, bake or possibly grill the aubergine before adding it to a saute/fry.

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   Preheat oven to 400 degrees.

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   In large skillet over medium heat, saute/fry onions, garlic, thyme, bayleaf, salt and pepper in half the butter and half the oil till soft, about 5 min.

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   Remove bay leaf from onion mix.

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   Grease shallow baking dish with remaining butter.

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    Spread onion mix over bottom of dish.

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    Cover with overlapping rows of alternate aubergine and tomato slices.

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    Each slice should cover 2/3 of the preceding one.

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    Season with salt and pepper and drizzle with remaining oil.

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    Cover and bake till aubergine is soft sufficient to cut with a spoon, about 45 min.

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    Uncover for last 15 min or possibly earlier if tomatoes are giving up too much liquid.

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    Brush or possibly spoon juices over top occasionally to prevent top layer from drying out.

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    The gratin should be moist but not watery.

* Per serving · 4 servings · Values may vary.

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