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26 September 2005

Eggplant (Aubergine) Gratin: One of my favorite recipes. Since I went through all the trouble to type it for this AskMe, I thought I'd also share it here. You got any recipes you wanna throw into the pot?[More:]

Eggplant Gratin (via Richard Olney)

1 1/2 pounds eggplant (preferably, small, elongated variety), sliced lengthwise into 1/2 inch slices (or, if large, sliced crosswise)

Olive oil for frying

Stewed tomatoes:

1 medium onion, finely chopped
1 tablespoon olive oil
1 clove garlic, finely chopped
1 pound tomatoes, peeled, seeded, cut into pieces
1/2 teaspoon sugar
Salt, small pinch cayenne

Cheese Custard:

4 ounces ricotta or other fresh white cheese
1 egg
Salt, pepper
About 1/2-cup freshly grated Parmesan
About 1/2-cup heavy cream

Pepper
Handful fresh basil leaves and flowers
About 1/2-cup freshly grated Parmesan

Cook the eggplant slices in hot olive oil until golden brown on both sides and tender at all point. Drain on paper toweling (for this quantity, the slices will probably have to be fried in three batches, additional oil being added to the pan for each).

Cook the onion in olive oil for some 15 minutes until soft and yellowed, but not colored. Add the garlic and the tomatoes, season, turn the flame high, tossing several times, until well heated, then simmer gently - for 16 minutes or so - until the tomatoes' liquid is almost completely reduced. Taste for salt.

Mash the white-cheese with a fork, mixing in the egg - first stirring, then beating. Season and stir in enough Parmesan to bring the mixture to the consistency of a thick paste, then stir in cream until a heavy but easily poured creamy consistency is achieved. Taste for salt.

Line the bottom of a gratin dish or shallow baking dish with half of the eggplant slices, grind over a bit of pepper, tear the basil leaves into tiny pieces, sprinkling the surface evenly with leaves and flowers, sprinkle lightly with cheese, and spoon the tomato mixture evenly over the surface. Gently press the remaining eggplant slices into place and spoon the cheese-custard mixture regularly over the entire surface. Sprinkle generously with Parmesan and put into a fairly hot oven (425 to 450 degrees), turning it down after some 10 minutes to about 375 degrees, counting approximately 25 minutes or until the surface has swelled, no depression remaining in the center, and it is uniformly colored a rich golden brown.
___________________________

Definitely all you need with this is good bread and a crisp green salad. Everyone I've made it for has swooned.

(PS: I never bother to peel and seed the tomatoes, and the only time I happen to find basil with flowers is when I'm growing it myself.)
post by: taz at: 13:58 | 4 comments
Taz, I wish you were closer. I'd foist upon present to you the huge bag of eggplants I picked recently (before chopping the suckers down).

I hate eggplant. (I only grow them because they're prolific, and good for the self-esteem.)
posted by mudpuppie 26 September | 14:28
pup, I LOVE eggplant!
posted by Frisbee Girl 26 September | 15:03
See this thread for one of mine.
posted by Specklet 26 September | 15:09
Red eye gravy: Take all the drippings from your skillet (drippings are the little bits of whatever mammal you were cooking for breakfast) and heat it up till it's too hot for words, then add about 1/3 or so cup of coffee. If it's from yesterday, so much the better. Stir it all together till you make gravy. Add a flour/coffee paste if you overdid it on the coffee and it's runny. Serve over fried biscuits.

Fried biscuits: Heat up oil (about 3 cups) in a heavy, deep pan. Take a can of biscuits, the kind that come in the cardboard tubes, and fry them until brown. Usually 3-4 minutes to a side. Drain.

You may also serve Lipitor as an accompaniment.

My Okie grandma used to make this when I'd go down to the farm. Bliss.
posted by DeepFriedTwinkies 26 September | 21:16
Ampelmaennchen || Coochie coo?

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