Zucchini, Eggplant and Tomato Gratin
A hearty side with a delicious cheesy crust perfectly matched with a fish or chicken meal.
Australian
Ingredients per serve
Zucchini, Eggplant and Tomato Gratin
−
+
€20000.0
Method
Olive oil
/ml
50.0 ml
0%
Onions, diced
/x
2.0 x
0%
Large zucchini, diced
/x
4.0 x
0%
Eggplant, chopped, diced
/x
2.0 x
0%
Tomatoes, seeded & roughly chopped
/g
400.0 g
0%
Thyme, dried
/tbsp
1.0 tbsp
0%
KNORR Tomato Powder 850 g
/g
100.0 g
0%
Panko breadcrumbs
/g
80.0 g
0%
Grated pizza cheese
/g
200.0 g
0%
/
Method
-
Olive oil 50.0 ml
-
Onions, diced 2.0 x
-
Large zucchini, diced 4.0 x
-
Eggplant, chopped, diced 2.0 x
-
Tomatoes, seeded & roughly chopped 400.0 g
-
Thyme, dried 1.0 tbsp
-
Panko breadcrumbs 80.0 g
-
Grated pizza cheese 200.0 g
Preparation
-
Method
- Heat oil in a large pan. Add onions, zucchini, eggplant and cook until just tender. Add tomato and dried thyme and continue Sautéing for another minute.
- Whisk together KNORR Tomato Powder with 1 l water. Add to vegetables and simmer until slightly reduced.
- Spoon mixture into a large baking dish. Sprinkle over combined breadcrumbs and grated cheese.
- Place baking dish under salamander and cook until golden and crisp on top.
-
Serving Suggestions
- Serve with a main meal or by itself with a side salad.
