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Mediterranean Gratin
Ingredients:
- 1 eggplant, cut into thin slices
- 1 zucchini
- 1 yellow tomato, cut into thin slices
- 3 garlic cloves (peeled and crushed)
- 3 tbsp olive oil
- 1 vegetable stock cube
- 50 ml water
- 1 mozzarella ball (approx. 150g)
- Salt and pepper
- Herbs of Provence
Preparation:
- Preheat the oven to 210°C/410°F.
- Cut the zucchini into thin slices. Heat the olive oil in a frying pan and lightly brown the zucchini. Add the vegetable stock cube mixed with 50 ml of water. Remove from the heat and put to one side.
- In a gratin dish, alternate the zucchini slices, eggplant and tomato.
- Mix the crushed garlic cloves with the olive oil. For the mixture over the vegetables.
- Cut the mozzarella into even slices and arrange on top of the vegetables.
- Season and sprinkle with some of the Herbes de Provence.
- Bake for 18-20 minutes.