Eggplant & Tomato Gratin with Mint, Feta & Kalamata Olives

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

Ingredients

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

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

Comments


Best Wine Deals

  • $25.00
    17% off
    Bodegas Bilbainas Tempranillo Rioja Viña Zaco
    Bodegas Bilbainas Tempranillo Rioja Viña Zaco 2003
  • $17.61
    17% off
    Darcie Kent Vineyards Grüner Veltliner Monterey Rava Blackjack Vineyard
    Darcie Kent Vineyards Grüner Veltliner Monterey Rava Blackjack Vineyard 2011
See More Deals





Snooth Media Network