I served this for dinner the other night, and it was really good. Since
there are only two of us we had the leftovers the next day for lunch.
* Exported from MasterCook *
Aubergine and Tomato Galette
Recipe By : Sara Brown (edited)
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds aubergine (eggplant), whole
1 whole onion -- chopped
2 cloves garlic -- crushed
1 pound plum tomato, whole -- chopped
2 tablespoons sun-dried tomatoes-- chopped
2 teaspoons fresh oregano -- chopped
1 teaspoon fresh rosemary -- chopped
1 teaspoon fresh thyme -- chopped
4 ounces fat-free mozzarella cheese
3 tablespoons fat free parmesan cheese -- grated
Scrub the eggplants. Slice them in to thick slices (1"). Place on a
nonstick cookie pan (or use parchment paper) and bake at 350 for 30 minutes.
The slices should be soft and slightly browned. Heat 3 T water or veg stock
in a nonstick skillet. Add onion and garlic and cook until soft. Add
tomatoes, and sun dried tomatoes and cook 10 minutes. Add spices and season
to taste with salt and pepper. Place most of tomato mixture on the bottom of
a large rectangular baking dish. Place cooked eggplant on top of this and
then top with rest of tomato mixture. Cook another 25 minutes. Sprinkle
with mozzarella and parmesean and cook until melted, 5 to 10 minutes.
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