Eggplant & Tomato Gratin with Mint, Feta & Kalamata Olives

Eggplant & Tomato Gratin with Mint, Feta & Kalamata Olives
Photo by Mark Ferri


  • 2 cloves garlic, minced
  • Kosher salt
  • ¼ cup plus 1 Tbs. chopped fresh mint
  • 2-½ Tbs. olive oil
  • Freshly ground black pepper
  • 1-½ Tbs. olive oil
  • 2 lb. eggplant
  • + 7 more ingredients
    • 2 Tbs. olive oil
    • ½ tsp. kosher salt
    • 6 oz. (1 cup) crumbled feta
    • 1/3 cup pitted and quartered kalamata olives
    • 2 medium onions (14 oz. total), thinly sliced
    • 1/3 cup fresh breadcrumbs mixed thoroughly with 1 tsp. olive oil and 1/3 cup chopped toasted pine nuts
    • 1-¼ lb. ripe red tomatoes, cored and cut into ¼-inch slices

Trim the ends from the eggplant and, using a vegetable peeler, peel off 1/2-inch strips of skin along the length of the eggplant every 1/2 inch or so. (Or leave the eggplant unpeeled, if you like.) Cut the eggplant crosswise into 3/8-inch slices and cut the widest slices in half. Heat the oven t...

View full recipe at Fine Cooking


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