EGGPLANT GRATIN

In the language of ancient Perú yanuq meant hearth, home...

EGGPLANT GRATIN

Ingredients :

2 large eggplants, thinly sliced

1 large onion, thinly sliced

4 medium sized tomatoes, chopped

2 garlic cloves, finely chopped

2 bay leaves

2 oz (50 g) black olives, seeded

7 oz (200 g) low fat cheese, coarsely grated

Fresh oregano, finely chopped

1 tablespoon olive oil

Salt

Preparation:

Sprinkle salt over eggplant slices and place them in a colander for 30 minutes. Wash and pat dry.

Arrange eggplant on the bottom of a heatproof serving pan. Cover with sliced onion, tomato, garlic, bay leaves and olives. Season with salt. Sprinkle parmesan cheese, oregano and drizzle olive oil.

Bake at 350°F (180°C) until hot and lightly golden.

4 – 6 servings

166 calories per serving