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.
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
Eggplant Gratin - A French classic dish
- 1 hr 30 mins total
- 1 hr prep
- 30 mins cook
6 small Japanese eggplant6.00
5 tablespoons olive oil5.00 tbsps
freshly ground pepper
6 chopped fine garlic cloves6.00
3/4 pound peeled, seeded and chopped tomatoes0.75 lbs
1 spring thyme leaves1.00
3/4 cup grated parmesan cheese0.75 cup
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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