Happy #worldveganday! Discover the environmental and health benefits of vegan food with this cruelty-free, tasty eggplant and tomato gratin. With this extra dose of healthy vegetables, you will provide yourself with lots of micronutrients, which will contribute to your health during the upcoming cold season. Don’t forget to check our post about micronutrients micronutrients here.
- 3 large sweet white onions
- 3 cloves garlic
- olive oil
- 2 or 3 sprigs thyme
- 1 bay leaf
- salt and pepper
- 3 medium Japanese eggplants
- 3 ripe tomatoes
Peel and chop the onions and garlic very fine. Stew them over a medium heat for about 5 minutes until soft in a couple of tablespoons olive oil, with the leaves of the thyme, the bay leaf and salt and pepper.
Slice the eggplant into ¼ inch rounds. Slice the tomatoes slightly thicker. Preheat oven to 400F. Oil a shallow gratin dish.
Remove the bay leaf from the onions and spread them over the bottom of the dish. Cover with overlapping rows of alternating tomato and eggplant slices. Each slice should cover two thirds of the preceding one. Season with salt and pepper, drizzle with some more olive oil, cover and cook in the oven until the eggplant is soft enough to be cut with a spoon, about 45 minutes. Uncover for the last 15 minutes or earlier if the tomatoes are giving up too much liquid. Brush or spoon the juices over the top occasionally to prevent the top layer from drying out. This gratin should be moist but not watery. Take it out of the oven, serve and enjoy!