"When my garden is producing in full summer, I love to make vegetable gratins. I top this one with bread crumbs from a day-old baguette and Gruyère cheese. Mixed with a little olive oil, it makes a crusty, chunky topping." --Jacques Pépin
Recipe: Eggplant-Tomato Gratin
Serves 4
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Ingredients:
- 2 eggplants, preferably long, narrow Chinese eggplants (about 14 ounces total)
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 ripe tomatoes (about 1 pound)
- 1 cup diced (1/2-inch) day-old baguette
- 3/4 cup diced (1/2-inch) Gruyère cheese (about 3 ounces)
- 3 fresh thyme sprigs
- 1/3 cup minced fresh chives
- 1/2 teaspoon freshly ground black pepper
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Instructions:
- Preheat the oven to 400 degrees.
- Trim off both ends of the eggplants. Cut them crosswise in half, then cut each half lengthwise in half, so you have 8 pieces.
- Line a baking sheet with aluminum foil. Pour 2 tablespoons of the oil on the foil and put the eggplant slices cut side down in the oil. Turn the slices cut side up and sprinkle with 1/2 teaspoon of the salt.
- Bake the eggplant for about 20 minutes, until tender. Remove from the oven.
- Meanwhile, cut the tomatoes into 1/2-inch slices.
- Process the diced bread and cheese in a food processor for about 30 seconds, until very coarsely chopped.
- Arrange the baked eggplant pieces in a 4-cup gratin dish, alternating them with the tomato slices. Sprinkle with the thyme, chives, the remaining 1/2 teaspoon salt, and the pepper. Toss the bread and cheese mixture with the remaining 2 tablespoons oil and spread on top of the vegetables. (The gratin can be prepared to this point hours ahead.)
- Bake the gratin for 30 minutes, or until crusty and brown. Serve.
Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.