Cheeseless Eggplant (Aubergine) Gratin

Name: Cheeseless Eggplant (Aubergine) Gratin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 eggplants (about 1 3/4 pounds total, 3-4 inches diameter); 1 1/2 tablespoons olive oil; 2 teaspoons olive oil; 3/4 teaspoon sea salt; 1 1/2 ounces leftover bread, cut into 1-inch pieces (I use about 1/4-1/2 of a baguette); 1/8 cup chopped fresh chives; 1/8 cup chopped fresh parsley; 2 garlic cloves, peeled

Submitted by skat5762

"You can slice and salt the eggplant ahead, but the baking method significantly reduces the amount of oil they will absorb. This is a great first course, and goes well on the side of meat or fish. Courtesy Claudine."

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Ready In:: 45mins
Ingredients:: 8
Serves:: 4

ingredients

2 eggplants (about 1 3/4 pounds total, 3-4 inches diameter)
1 ¹⁄₂ tablespoons olive oil
2 teaspoons olive oil
³⁄₄ teaspoon sea salt
1 ¹⁄₂ ounces leftover bread, cut into 1-inch pieces (I use about 1/4-1/2 of a baguette)
¹⁄₈ cup chopped fresh chives
¹⁄₈ cup chopped fresh parsley
2 garlic cloves, peeled

directions

Preheat oven to 400-degrees.
Trim and peel eggplants, cutting into thick (1 1/4-inch) slices, leaving you with about 8 slices.
Pour first portion of olive oil onto large baking sheet, coating evenly.
Press slices into oil and sprinkle with half the salt.
Turn and repeat with remaining salt.
Bake for 30 minutes, until eggplant is very soft.
Meanwhile, place bread, herbs, and garlic into food processor and run for 15- 20 seconds.
Transfer crumb mixture to bowl and toss lightly with remaining olive oil.
When eggplant is removed from oven, spoon crumbs on top of them.
This dish can be made ahead to this point and refrigerated.
10 minutes before serving, preheat broiler.
Place the dish so that the stuffing is about 6-8 inches away from broiler unit.
Broil 5-6 minutes, until topping is browned.

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Reviews

Fabulous! I love eggplant and there never seems to be many ways to make it that are simple and tasty. These were great, I needed a little more oil in the pan to cook the eggplant but other than that they turned out perfect, and they looked like a gourmet sidedish. They were so pretty with the stuffing on top.

Tara1183
The topping on this was excellent but the eggplant itself turned out rather chewy. I probably won't make this again but if I do I will definitely cook the eggplant until it's mushy.

PickledSeeds