Grilled eggplant gratin
When the fiery heat of our spicy «Füürtüfel» cheese is teamed with sweet honey it creates a taste revelation. Once tasted, this gratin of eggplant, mozzarella, peeled tomatoes, and «Füürtüfel» will be a firm fixture on your weekly menu!
Ingredients
serves 4 Personen| 2 | eggplants |
| 2 tbsp | olive oil |
| 300 g | «Füürtüfel» |
| 150 g | mozzarella |
| 1 tin | Pelati tomatoes, chopped |
| 2 | garlic cloves, chopped |
| 0.5 piece(s) | zest |
| salt, pepper | |
| 0.5 tsp. | honey |
| 1 handful | mixed herbs (thyme, rosemary, basil, flat-leaf parsley), chopped |
Preparation
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Slice the eggplant into 5mm thick slices, brush with olive oil and season with salt and pepper.
Cut the mozzarella into thin slices.
Place the peeled tomatoes in a bowl with lemon zest and garlic and mix well. Season with salt, pepper, and a little honey.
Wash and shake the herbs dry. Chop finely and add to the tomatoes.
Preheat the grill.
Grill the eggplant slices on a hot grill for approx. 2 minutes on either side.
Grease the gratin dish with a little olive oil. Add the sliced eggplant, mozzarella, “Füürtüfel” cheese, and tomatoes in alternating layers and heat under a preheated grill for approx. 15 minutes.
Tip: Serve with grilled baguette with herbs.
