Eggplant Medallions

Prep Time: 20min
Cook Time: 31min
Total Time: 51min

Eggplant medallions with tomato sauce and cheese gratin - a Mediterranean main dish full of flavor.

Ingredients

For the Eggplant

  • 400g eggplant
  • Olive oil for drizzling
  • Salt
  • Pepper

For the Tomato Sauce

  • 2 cans tomatoes
  • 50ml heavy cream
  • 3 tbsp olive oil or rapeseed oil
  • 1 garlic clove
  • 1 pinch bicarbonate
  • 1 pinch sugar
  • Salt
  • Pepper
  • Some vegetable stock powder

For Gratin

  • 150g Comté or Gruyère

Instructions

Prepare Tomato Sauce

  1. Put the tomatoes from the can in a pot and crush with a fork.

  2. Season the tomatoes with 3 tbsp olive oil, 1 garlic clove, 1 pinch sugar, 1 large pinch bicarbonate, some salt and some stock powder.

  3. Put the pot on the stove and cook vigorously for about 10 minutes. Stir in the heavy cream.

Prepare Eggplant

  1. Wash the eggplant and cut into round, finger-thick slices.

  2. Place the eggplant slices on a baking sheet with parchment paper, drizzle with olive oil, salt and pepper.

  3. Cook at 190°C (fan) for about 15 minutes in the oven.

Gratin

  1. Take the baking sheet with the eggplant out of the oven and cover each slice with 1 tbsp tomato sauce.

  2. Grate the Gruyère cheese and put 1 tbsp of it on each eggplant medallion.

  3. Put the baking sheet in the oven for 6 minutes at 190°C.

Notes

  • The eggplant should be nicely soft but not mushy
  • The tomato sauce can be prepared in advance
  • Garnish with fresh herbs