roasted eggplant tomato and arugula gratin
Cuisine: Mediterranean
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Ingredients
Ingredients for the arugula pesto:
  • 3½ cups arugula
  • ½ cup walnuts, roughly chopped and lightly toasted
  • ½ cup basil leaves
  • 2 small garlic cloves
  • 6 tablespoons grated parmesan cheese
  • 6 tablespoons olive oil
  • 2 tablespoons water
  • Salt and pepper, to taste
Ingredients for the gratin:
  • Olive oil
  • 4 medium eggplants, cut into thick slices
  • 6 tomatoes, sliced into thick coins
  • ½ cup + 2 tablespoons passata or tomato sauce
  • 250g mozzarella, shredded
  • Salt and pepper, to taste
  • Grated parmesan cheese
  • Basil leaves
Instructions
  1. Preheat oven to 200°C/390°F and line two big baking sheets with baking paper.
  2. Start by preparing the arugula pesto. Combine all the ingredients in a food processor and pulse until fully mixed. The pesto should be chunky and not too liquid. Adjust seasoning to taste with salt and pepper and set aside.
  3. Place all the eggplant slices side by side on the baking sheets. Brush all sides of the slices with olive oil and generously season with salt and pepper. Roast for 25 minutes until golden and cooked through. Set aside.
  4. Grease a rectangular baking dish with olive oil. Pour 2 tablespoons passata on the bottom of the baking dish and spread it evenly across the dish with the back of a spoon. Lay a first layer of eggplant slices. Top with half of the arugula pesto, spreading it evenly over the eggplants with the back of a spoon. Top with one layer of tomato slices and half of the mozzarella. Repeat the process again, starting with a second layer of eggplant slices and topping them with the arugula pesto, tomato slices and remaining mozzarella. Pour the passata over the top of the vegetables and spread evenly with the back of a spoon. Sprinkle some more grated parmesan cheese over the top.
  5. Bake for 35 to 40 minutes until the tomatoes are golden. Serve warm topped with some fresh basil leaves.
Notes
RECIPE ADAPTED FROM: Yotam Ottolenghi's roast aubergine and tomato bake with rocket and walnut
Recipe by Savormania at http://www.savormania.com/en/roasted-eggplant-tomato-and-arugula-gratin-4/