Eggplant Onion Gratin

Filed under: Vegetarian , Tags: , — Author: Caron Golden , April 23, 2018

I’m guessing that many of you have clients who adore eggplant. They love the creamy texture you get when it’s cooked that can go anywhere from baba ganoush to eggplant parmesan to eggplant souffle. I’m no different. I love eggplant in its many incarnations and across world cuisines.

So a few springs ago I decided to turn it into a gratin. This is kind of a risky dish because eggplants are so mild in flavor that they can simply be overpowered by the other ingredients you pair with them. At first I thought I’d slice the eggplant very thin and stack the layers, alternating with cheese. But ultimately I decided to cube it and toss together the ingredients. Oregano is a great flavor partner with eggplant and I grow it in my garden, so that was a part of this experiment. So were onions. And garlic. And panko combined with my favorite Trader Joe’s grated parmesan romano combo. And goat cheese. Together they created the necessary creaminess plus a little tartness without being too overwhelming. Instead of using butter, I turned to a really nice extra virgin olive oil.

I poured the mixture into an 8 1/2-inch oval au gratin dish. At just under 2 1/2 cup volume, I figured I’d get about three servings. For clients you’ll want to double my recipe.

The dish is a little time consuming to make but not too labor intensive. I figured the eggplant should be pre-cooked to make sure it had a soft and lush texture by the end. The onions and garlic need to be sauteed to create sweetness. After that you just combine everything and put it in the oven until it’s bubbly and brown.

The result was just what I’d imagined–creamy and crunchy, with a bright flavor from the punch of oregano, sweetness from the onion and garlic, tartness from the goat cheese. That distinctive mild eggplantiness came through. I enjoyed the dish with a piece of roasted chicken. And I had leftovers–which were easy to reheat. In fact, you can make this dish for a client dinner party ahead of time and simply reheat it before serving.

Eggplant Onion Gratin
Serves 2 to 3 depending on your generosity

Ingredients
2 3/4 cups eggplant, cubed
2 tablespoons olive oil
pinch of salt
1/2 medium yellow onion, thinly sliced
5 cloves garlic, peeled and minced
1 tablespoon fresh oregano, minced
1/3 cup milk
1/4 cup grated parmesan cheese
1/4 cup goat cheese

For topping:
Goat cheese
1/8 cup grated parmesan cheese
1/8 cup panko crumbs
Drizzle of olive oil

Directions
Preheat oven to 400 degrees.

Toss eggplant with 2 teaspoons olive oil and a pinch of salt. Spread on a baking sheet and bake for 20 to 25 minutes until soft and just becoming brown.

While the eggplant is baking, saute the onion and garlic in olive oil (about a tablespoon or more). Don’t brown them. You just want them soft. Add the oregano and cook for another minute. Set aside.

Remove the eggplant from the oven and mix with the onions in a bowl. Add milk and cheeses. Mix well.

Coat the inside of a gratin dish with olive oil. Add the eggplant mixture. Dot with goat cheese. Combine the 1/8 cup parmesan cheese with the panko and evenly spread over the eggplant and goat cheese. Drizzle with olive oil.

Bake uncovered at 400 degrees for 25 minutes until brown and bubbly.

What are your favorite ways to prepare eggplant? Do you have a recipe you’d like to share here?

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