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Ingredients:
- Salt and Black Pepper to taste
- 1 Large Eggplant
- 1 Onion, chopped
- 3 Cloves Garlic, minced
- 1 Red Bell Pepper, chopped
- 3 Small Tomatoes, chopped
- Fresh Basil, chopped (amount to your taste)
- 1 Yellow Bell Pepper, chopped
- 3 tablespoons Tomato Paste
- chopped (amount to your taste)
- Fresh Dill, chopped (amount to your taste)
- 100g Grated Cheese (cheddar, parmesan, or your favorite)
- 100g Mozzarella Cheese, shredded
Instructions:
- Prepare the eggplant: Slice the eggplant into rounds or cubes, whichever you prefer. Thicker slices will take a little longer to bake, so keep that in mind. Lightly brush or drizzle the eggplant with to coat them for roasting. Season them generously with salt and pepper.
- Preheat the oven: Get your oven started by preheating it to 180°C (350°F). This ensures everything cooks evenly.
- Bake the eggplant: Place the seasoned eggplant slices on a baking sheet and pop them in the Bake for 10-15 minutes, or until the eggplant slices become tender.
- Sauté the vegetables: While the eggplant bakes, heat some olive oil in a pan over medium heat. Sauté the chopped onion and garlic until they soften and become fragrant. This will take about 3-5 minutes.
- Add the bell peppers: Once the onion and garlic are softened, add the chopped red and yellow bell peppers to the pan. Cook them for an additional 5 minutes, or until they start to soften slightly.
- Combine the sauce: Stir in the chopped tomatoes, tomato paste, and chopped fresh basil. Season the mixture with salt and pepper to your taste. Let the sauce simmer for a few minutes to allow the flavors to meld and thicken slightly.
- Assemble the gratin: In a baking dish, create a layer with the pre-cooked eggplant slices. Top them with the flavorful vegetable sauce you just prepared.
- Bake until bubbly: Place the assembled gratin back in the and bake for 20-30 minutes. You’ll know it’s done when the cheese is melted, golden brown, and bubbly.
- Cheese time! Finally, sprinkle the combined grated cheese (cheddar, parmesan, or your choice) and shredded mozzarella cheese over the top of the gratin. The cheese will create a delicious and visually appealing topping.
- Serve and enjoy! Once the gratin is cooked through, take it out of the oven and let it cool slightly before serving. Garnish it with a sprinkle of and dill for an extra touch of flavor and color. Enjoy this warm and comforting vegetarian dish!
Serving Suggestions:
- Serve this Cheesy Eggplant Gratin as a main course with a side salad for a complete vegetarian meal.
- It can also be enjoyed as a hearty side dish alongside grilled chicken, fish, or pasta.
- Leftovers can be reheated in the oven for a quick and delicious lunch the next day.
Cooking Tips:
- If you prefer a thicker sauce, you can simmer it for a longer time after adding the tomatoes.
- Feel free to experiment with different types of cheese! Goat cheese, feta cheese, or Gruyere would all be delicious alternatives.
- Don’t overcrowd the pan when sautéing the vegetables. This will ensure they cook evenly and don’t steam.
- To make this recipe vegan, use dairy-free cheese alternatives and omit the honey (if using).
Nutritional Benefits:
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