Simple Using Canned Tomatoes Eggplant Gratin Recipe

Name: Simple Using Canned Tomatoes Eggplant Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Aubergines - small Japanese type; 1/2 Onion; 1 Olive oil; 1 Salt and pepper; 1 Garlic powder; 1/2 can Canned tomatoes; 1 Consomme stock granules; 1 strong pinch Sugar; 1 tsp Ketchup; 1 use as much (to taste) Easy melting cheese

Servings: persons

3 Aubergines - small Japanese type
1/2 Onion
1 Olive oil
1 Salt and pepper
1 Garlic powder
1/2 can Canned tomatoes
1 Consomme stock granules
1 strong pinch Sugar
1 tsp Ketchup
1 use as much (to taste) Easy melting cheese

1
Thinly slice the onion, and cut the eggplant into bite-sized pieces.
2
Cook in olive oil.
3
Flavor with the salt, pepper, and garlic powder.
4
Once the onions have wilted, add the ingredients and mix.
5
Cook off a little of the tomato moisture.
6
Adjust the amounts of the flavoring ingredients while tasting to flavor.
7
Transfer to a heat-resistant dish and top with cheese.
8
Bake in a 1000 W oven for about 5 minutes.
9
When the cheese has lightly browned, it's done!

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Aubergines - small Japanese type, 1/2 Onion, 1 Olive oil, 1 Salt and pepper, and more.

Yes, Simple Using Canned Tomatoes Eggplant Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Simple Using Canned Tomatoes Eggplant Gratin

How did you like this recipe?

Frequently Asked Questions