Theresa and I went to an Irish bar in Clarendon last week for happy hour. We started talking about the HEM blog, cooking, and Pinterest. Since joining Pinterest, I have found several recipes that sound yummy and can’t wait to try (and of course blog about). Theresa and I decided to have a cooking day at her apartment. She just moved near Eastern Market so we figured we could pick up most of our ingredients there. (I love walking through Eastern Market ad checking out all the craft vendors and produce stands). We were able to find eggplant and yellow and red tomatoes.
Eggplant and Tomato Gratin
Yield: serves 6-8 people
1 large eggplant
2 medium yellow tomatoes
2 medium red tomatoes
olive oil (for frying – use sparingly)
3 Tablespoons chives (fresh)
3 Tablespoons basil (fresh)
3 Tablespoons parsley (fresh)
2 Tablespoons oregano (fresh, if you have it)
1 teaspoon black pepper
10 ounces heavy cream
8 ounces parmesan cheese (separated)
- Pre-heat oven to 375 degrees.
- Slice eggplant 1/2 inch thick and tomatoes 1/4 inch thick.
- Heat a large skillet over medium heat. Lightly brush one side of eggplant slices with olive oil (use sparingly and only brush one side with oil).
- Fry each side of the eggplant slices for 2 minutes or until lightly browning.
- In a small sauce pan bring cream to a boil over medium heat and reduce to a simmer (for 5 minutes, allowing cream to reduce).
- Mince the spices (basil, parsley, oregano, and chives) and add to cream with 1/2 cup of parmesan cheese. Cook for an additional 2 minutes mixing constantly to allow cheese to melt.
- Spray a 9×12 inch glass pan with olive oil.
- Spread a layer of eggplant slices on the bottom of the pan. Alternate eggplant and tomato layers (2 layers).
- Spread cream mixture evenly over the eggplant and tomatoes.
- Sprinkle remaining parmesan cheese over top of cream.
- Bake at 375 cheese for 40 minutes.
- Allow dish to cool for 10 minutes before serving.
Heather (& guest chef Theresa)