Roasted Aubergine and Tomato Gratin {Gluten-Free}

I talked earlier this year about us testing to see if hubby was gluten-intolerant but I never did follow up on that. After taking it out of his diet completely we saw a little change but nothing significant which has led us to feel it isn’t an intolerance to gluten. I have friends and family that have true allergies to gluten and for their sake I refuse to allow myself to get caught up in fads that make it trendy. You might think it is no big deal but it is, because people have made it trendy to say they are gluten-intolerant, when they probably aren’t, it causes others to not take others who have a serious condition serious. You will still see gluten-free recipes on this blog from time to time because one sometimes recipes are naturally gluten-free and also I do have friends, family and even readers with serious conditions. But I wanted to make it very clear where we are.

This is an example of a recipe that I found that I feel in love with and the fact that it was gluten-free was only by chance. This was like a healthier version of one of my favourite aubergine dishes, Aubergine Parmesana.

Aubergine Gratin

Roasted Aubergine and Tomato Gratin

1 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tin 400g (15.5 oz) diced tomatoes
2 tsp basil
1 tsp salt
Ground black pepper to taste
1 large aubergine (about 1 lbs / 450 gr in total)
grated Parmesan cheese
4 Tbsp almond meal
1 Tbsp olive oil
Recipe from The Iron You

Aubergine-Gratin-roasting
Preheat the oven to 220 C (450 F). Cut the aubergine into thin strips, brush with olive oil and bake for 15-20 minutes. Remove from the oven when skin starts to shrivel, the edges and cut surface are browned, and the aubergine has softened but not collapsed.
Aubergine-Gratin-draining
Place the aubergine in a colander. Allow to cool and drain for at least 15 minutes.
Aubergine-Gratin-sauce
In the meantime make the tomato sauce. Heat the olive oil in a large pan over medium-high heat, add onion and saute’ until translucent, about 5 minutes. Add garlic and stir until fragrant, about a minute, add the tomatoes, salt, black pepper and basil. When it starts to bubble, turn down the heat to medium-low simmer stiring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes.
Aubergine-Gratin-cheese
In a small bowl combine 1/4 cup of Parmesan with the almond meal. Set aside.
Aubergine-Gratin-baked
Preheat oven to 200 C (400 F). Assemble gratin similar to how you would a lasange. Oil a small baking dish. Spread 1/2 cup of tomato sauce over the bottom of the dish.
Add a layer of aubergine slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with some Parmesan. Repeat the layers one or two more times until you end with a layer of tomato sauce. Topped with the Parmesan and almond meal mixture you set aside.
Aubergine-Gratin-baked
Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top.
Remove for the heat allow to sit for at least 10 minutes before serving.

 

Roasted Aubergine and Tomato Gratin {Gluten-Free}
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tin 400g (15.5 oz) diced tomatoes
  • 2 tsp basil
  • 1 tsp salt
  • Ground black pepper to taste
  • 1 large aubergine (about 1 lbs / 450 gr in total)
  • grated Parmesan cheese
  • 4 Tbsp almond meal
  • 1 Tbsp olive oil
Instructions
  1. Preheat the oven to 220 C (450 F). Cut the aubergine into thin strips, brush with olive oil and bake for 15-20 minutes. Remove from the oven when skin starts to shrivel, the edges and cut surface are browned, and the aubergine has softened but not collapsed.
  2. Place the aubergine in a colander. Allow to cool and drain for at least 15 minutes.
  3. In the meantime make the tomato sauce. Heat the olive oil in a large pan over medium-high heat, add onion and saute’ until translucent, about 5 minutes. Add garlic and stir until fragrant, about a minute, add the tomatoes, salt, black pepper and basil. When it starts to bubble, turn down the heat to medium-low simmer stiring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes.
  4. In a small bowl combine ¼ cup of Parmesan with the almond meal. Set aside.
  5. Preheat oven to 200 C (400 F). Assemble gratin similar to how you would a lasange. Oil a small baking dish. Spread ½ cup of tomato sauce over the bottom of the dish.
  6. Add a layer of aubergine slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant, and sprinkle with some Parmesan. Repeat the layers one or two more times until you end with a layer of tomato sauce. Topped with the Parmesan and almond meal mixture you set aside.
  7. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top.
  8. Remove for the heat allow to sit for at least 10 minutes before serving.

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2 Responses to Roasted Aubergine and Tomato Gratin {Gluten-Free}

  1. This sounds absolutely delicious!
    Christine from Cook the Story recently posted..Hot Dog Sliders Topped with Peach and Vidalia SalsaMy Profile

  2. Corina says:

    It sounds lovely. I do agree that it seems to be trendy to be gluten-free at the moment and this can make us underestimate what it’s like to really have an intolerance.
    Corina recently posted..Tomato and Coriander SoupMy Profile

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