Layered Vegetable Gratin (southwest France)

[Marina Chang]

Layered Vegetable Gratin (southwest France)

Serves 6.

Recipe from Tastes of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, February 2003. $24.95 hardcover). Thanks to the author and publishers for sharing this with us.

A gratin is any dish topped with a layer of cheese or bread crumbs and baked. This particular dish is based on a vegetable gratin we enjoyed in Roussillon. The layers of cooked vegetables in a loaf pan create an attractive presentation as a side dish or first course. If you are able to cook your vegetables over a wood fire or hot coals, the light smoke will lend an outdoor or Old World quality to the dish.

• 1 egg
  
• 1-1/2 c bread crumbs
  
• 1 large or
  
• 2 medium eggplants, cut lengthwise in 1/4-inch slices
  
• 4 T olive oil
  
• 3 medium to large onions, thinly sliced
  
• 3 cloves garlic, minced
  
• Salt and pepper
  
• 4 medium tomatoes, peeled, seeded, and chopped
  
• 12 black brined or oil-cured olives, pitted and chopped
  
• 2 red bell peppers, roasted, peeled, seeded, and sliced
  
• 3/4 c grated sheep cheese, such as Idiazabal or Brebis
  

Preheat oven to 400º F.

Beat egg, pour into a wide bowl with 1/4 to 1/2 cup water. Place bread crumbs in a shallow dish. Dip eggplant slices in egg and then in bread crumbs to coat both sides with crumbs. Brush or rub a baking sheet with 1 to 1-1/2 tablespoons olive oil. Place eggplant slices on oiled sheet and bake for 15 to 20 minutes, check and turn slices over halfway through. Remove when slices are softened through and crumbs are slightly browned. Reduce heat to 350º F.

Over medium heat, add 2 tablespoons olive oil to a skillet. Sauté 2 onions until soft and translucent. Add garlic, and sauté for another 1 to 2 minutes. Remove and set aside.

With the remaining 1/2 to 1 tablespoon oil, coat the inside of a baking dish. Reserve about 1 to 2 teaspoons oil, and mix in with remaining 1/2 cup bread crumbs. You may not need all the oil.

Sauté tomatoes and remaining 1 onion on medium low heat, until onion is wilted and tomatoes are thick and mushy. It should resemble a thick coarse sauce. Set aside.

Begin layering ingredients, starting with onions, then add eggplant, olives, tomato-onion mixture, pepper slices, ending with an even layer of cheese. Repeat this process, ending with cheese. Top with oiled bread crumbs. Bake for 30 minutes, until bread crumbs are browned. Let cool for 10 minutes before serving. Serve hot or cold.

Do not add too much salt to this, as the salt in cheese and olives will infuse into the vegetables.

You can also embellish this preparation by sprinkling in bacon, herbs, or anchovies.

This is also excellent when eaten cold, the next day.

Keywords: French, Side, Vegetables

( RG347 )