Eggplant Gratin with Goat Cheese and Sage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 stalks sage
- olive oil
- 1 onion (s)
- 2 cloves garlic
- 500 g beefsteak tomato (s)
- salt
- pepper
- sugar
- 2 small eggplant (s)
- 2 fresh goat cheeses
Print Recipe
Pin Recipe Instructions
- Pluck the sage from the stems, put a few small leaves aside for decoration, finely chop the rest and mix with 4 tablespoons of olive oil.
- Peel and finely dice onions and garlic. Wash the tomatoes, remove the seeds if necessary, cut one half into large pieces and dice the other half.
- Sauté onions and garlic in a little olive oil until translucent, add tomato pieces and simmer covered for about 5 minutes over medium heat. Then let it boil down uncovered for about 15 minutes. Season to taste with salt, pepper and sugar. Fold in the diced tomatoes. Drain the sage oil (collect it naturally), stir the sage into the tomatoes.
- Clean the eggplant, cut into approx. 1 cm thick slices and fry until golden on both sides in olive oil. Spread in gratin tins, spread the tomato sauce on top. Roughly crumble the goat cheese and sprinkle over it.
- Briefly bake under the grill until the cheese is lightly browned. Drizzle the cheese with the sage oil. Garnish with the small sage leaves.
- Serve immediately. Baguette goes well with it.
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