Eggplant Gratin -A French classic dish

  • 07.18.10

Eggplant gratin. Sunday night, family dinner night.

Although outside is 1000 degrees,  I am still in the mood to cook an elaborate dinner for the two loves of my life.  Tonight dinner is a favorite of all of us. The recipe was published a couple of months back, but we love it and can’t get enough of it.

A favorite of mine it’s eggplant gratin. Maybe I love eggplant, it is an acquired taste, although everyone in my family loves this dish. Most of all it is required that you let the eggplant sweat. This process is by scoring them therefore resting with the salt. As a result the salt removes all the bitterness.

Buttermilk mashed potatoes with caramelized onions is a most try. The shallots are sweet and tender and the buttermilk will balance the flavor.

A great chilled bottle of Chardonnay, some wonderful smooth music and here we are having a romantic candle light dinner with our son.  Romance with seven years old you may say?  Got to start them young…
To all happy Sunday and wishing you a fantastic week to come
Tonight’s July 18, 2010 dinner:
Garlic Chicken
Eggplant Gratin
Buttermilk mashed Potatoes with Caramelized Shallots
Peaches with sugar

Dinner July 18, 2010
(Chicken Fricassee with garlic and sage)
4 1/2 pound chicken
2 tablespoons olive oil
Salt and freshly ground pepper
20 clove garlic, unpeeled
1 bunch fresh sage, sliced fine
1 cup dry white wine

Preheat oven at 400.
Cut the chicken into 6 serving pieces.  Heat the oil in a large frying pan over high heat until sizzling hot.

Season the chicken with salt and pepper; add to the pan, skin side down, and brown quickly.  Then turn and brown the other side.  Reduce the heat to low, add the garlic cloves, and cook until soft but not colored, 5 to 8 minutes.  Add the sliced sage, season with salt and pepper, and stir in the wine.

Bring to boil and then transfer to the oven.  Reduce the oven temperature to 375 and cook, uncovered, stirring occasionally, for 30 minutes.  Then cover and cook the chicken until the juices run clear when thigh is pierced with the point of a knife, 15 to 20 minutes longer.

To serve, transfer the chicken pieces to a serving platter; cover with aluminum foil to keep warm.  Strain the sauce through a fine sieve, pressing down on the solids to extract the garlic pulp; discard the solids.  Cook over medium heat until reduced by about one half.  Spoon sauce over the chicken.

¾ pound Yukon Gold potatoes
½ tablespoon unsalted butter
2 medium shallots, thinly sliced
½ cup well shaken buttermilk
Salt and freshly ground black pepper

Peel and quarter potatoes.  Combine with cold well salted water to cover by 1 inch in a 4 quart saucepan, bring to a simmer, and simmer until tender; about 20 minutes.
Meanwhile, melt butter in a small nonstick skillet over moderately high heat.  Add shallots and cook, stirring frequently, until softened and deep golden, about 8 minutes.
Drain potatoes in a colander, return to pan and coarsely mash with a potatoes masher.  Stir in shallots, buttermilk, a bit of butter, salt and pepper.

6 small Japanese eggplants
5 tablespoons olive oil
Freshly ground pepper
6 garlic cloves, chopped fine
¾ pound tomatoes, peeled, seeded and chopped
1 sprig thyme, or ¼ teaspoon dried
¾ cup grated Parmesan Cheese

Peel and cut the eggplant into ½ – inch dice.  Sprinkle lightly with salt and drain in a colander for 1 hours to remove excess water and bitterness. Pat the eggplant dry with paper towels.

Heat 3 tablespoons of the oil in a large frying pan (preferably nonstick) over high heat until hot.  Add the eggplant and sauté until lightly colored. Season with pepper; reduce heat and cook, stirring frequently, 10 to15 minutes longer. Remove from the pan and drain excess oil: set aside.

Heat the remaining 2 tablespoons oil in the pan over low heat.  Add the chopped garlic and cook until soft but not colored.  Add the tomatoes and the thyme.  Season with salt and pepper and cook 20 minutes.

Preheat oven to 375°.  Layer  half the eggplant in the bottom of a baking dish. Cover with the tomatoes mixture. Top the remaining eggplant and sprinkle with the cheese.

Bake for 15 minutes, and then reduce the oven temperature to 325° and bake until the gratin is bubbling and the cheese is golden brown, 20 to 30 minutes.  Serve in the baking dish.


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Comments (1) Post a Reply

  1. stephy says:

    LOOK DELICIOUS!!!!Thank you for shering!!!Please shering the delicios TIRAMISU!!!!!THE ORIGINAL “”Giangi Loredana.!!!””

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