Bohémienne, Eggplant and Tomato Casserole
A cousin of the ratatouille this casserole made of eggplants, tomatoes, and anchovies, makes the perfect summer dish!
Servings: 6
Calories: 240kcal
Ingredients
- 4 cups eggplants, diced coarsely
- 4 cups tomatoes (ripe, preferable peeled, seeded) diced coarsely
- 6 Tbs. olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets
- ½ cup milk
- 2 Tbsp. all-purpose gluten-free flour
- Freshly ground black pepper
- 4 Tbsp. gluten-free panko
Instructions
- In a large sauté pan, warm 3 tablespoons of olive oil over medium heat, add the eggplants and garlic, and cook for 3 minutes.
- Add the tomatoes and cook uncovered for 20 minutes or until the mixture is soft and can be crushed with a fork.
- In a mortar, muddle the anchovy fillets until they become a paste and mix them with 2 tablespoons of olive oil.
- Add the anchovy mixture to the vegetables.
- Blend the flour with the milk and add it to the vegetables.
- Season with pepper.
- Mix well and put the mixture in an oiled gratin dish.
- Sprinkle on the panko and the remaining olive oil.
- In a preheated to 350°F oven, bake the gratin for 20-30 minutes. You may need to broil this dish for 3 minutes.
Video
Notes
You can make this dish with identical results, using regular all-purpose flour and panko.
You can substitute fresh tomatoes with canned peeled and diced tomatoes.
Nutrition
Calories: 240kcal | Carbohydrates: 22g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 549mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1362IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 1mg