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Vegetarian, South and mountains

Provençal eggplant gratin with rice

Provençal eggplant gratin is a vegetarian dish of eggplant and tomato baked with garlic and herbs, served with rice. It takes 1 hour for 4 servings, rated easy, at €2.30 per serving. The key to success is grilling the eggplant slices before baking so they don't soak up too much oil.

An eggplant and tomato gratin with garlic and olive oil, served with rice on the side.

Provençal eggplant gratin with rice
Total time
1 h
Difficulty
Easy
Cost per person
€2.30
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer

Soft eggplant and juicy tomato come together under a golden crust of garlic and parsley breadcrumbs. Herbes de Provence give the dish that unmistakable summer scent, without any single ingredient taking over. The rice, cooked on the side, soaks up the baking juices and rounds out the meal.

This is a warm weather recipe, best made when eggplants and tomatoes are at their peak, for a meatless weeknight dinner or a simple Sunday lunch. Mon Chou suggests it for evenings when you want something easy to put together but full of flavor, no fussy technique required.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Tomatoes 5
  • Garlic 3 cloves
  • Parsley 5 sprigs

Pantry

  • Breadcrumbsoften in the pantry 60 g
  • Herbes de Provenceoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Slice the eggplants and tomatoes into rounds.

    Salt the eggplant slices and let them sit for 15 minutes to draw out moisture.

  2. Grill the eggplant slices in the oil, a few minutes on each side. 10 min

    Pat them dry with paper towels.

  3. In a baking dish, alternate rows of eggplant and tomato.

    Overlap the slices like roof tiles.

  4. Mix breadcrumbs, garlic, parsley, herbs and oil, then spread over the dish.

    Add a pinch of salt to the breadcrumb mix.

  5. Bake at 200°C and cook the rice on the side. 30 min

    Watch the crust so it doesn't burn.

Our tips to get it right

  • Pick eggplants that are firm and shiny with no soft spots, they grill better and release less water.
  • Slice the eggplant and tomato to the same thickness, about half a centimeter, so everything cooks evenly.
  • If the top browns too fast in the oven, cover the dish with foil for the last ten minutes.

The variations

  • Swap some of the fresh tomatoes for canned crushed tomatoes when they're out of season.
  • Add a layer of sliced zucchini between the eggplant and tomato for more vegetables.
  • For a quicker version, skip salting the eggplant, the gratin will just be slightly softer.

What to serve it with

  • A green salad with vinaigrette
  • Crusty bread for dipping
  • A glass of cold lemon water

Storage

The gratin keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, up to 2 months. Reheat it in the oven to keep the crust crisp, or in the microwave if you're short on time.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble it up to the breadcrumb step the day before and keep it in the fridge. Bake it right before serving, adding a few extra minutes of cooking time.

Can you use a gluten free breadcrumb substitute?

Yes, gluten free breadcrumbs or rice flour mixed with garlic and herbs work well. The crust keeps a texture close to the original.

Do you really need to salt the eggplant first?

It's not required but it helps a lot. Salt draws out water and bitterness from the eggplant, leaving the flesh softer and less greasy after baking.

What rice works best with this gratin?

Plain long grain white rice works perfectly and stays neutral alongside the gratin's flavors. Basmati rice is a nice option if you want a more fragrant side.

How long does it take to make a Provençal eggplant gratin with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Provençal eggplant gratin with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Provençal eggplant gratin with rice cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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