Roasted Eggplant and Red Pepper Gratin Recipe (2024)

Ingredients

Yield:Serves 6

• 1pound eggplant (1 large)
• Salt to taste
• 2tablespoons extra virgin olive oil
• ½medium onion, finely chopped
• 2garlic cloves, minced
• 1teaspoon fresh thyme leaves
• 1teaspoon cumin seeds, lightly toasted and coarsely ground
• 2medium-size red peppers (about ¾ pound), roasted and diced
• 3eggs
• ¾cup low-fat (2 percent) milk
• Freshly ground pepper to taste
• 1tablespoon each chopped chives and parsley
• 2ounces Gruyère cheese, grated (½ cup)
• ¾cup cooked brown or white rice (optional)

Preparation

1. Step

   1

   Preheat oven to 450 degrees. Cut eggplant into small dice (½ to ¾ inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.

2. Step

   2

   Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.

3. Step

   3

   Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.

4. Step

   4

   See Also

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   If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.

5. Step

   5

   Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

Tip

• Advance preparation: The roasted eggplant and peppers will keep for 3 or 4 days in the refrigerator. Keep eggplant in a strainer set over a bowl so that it drains. The baked gratin will keep for 2 or 3 days and can be reheated in a medium oven for about 20 minutes.