Eggplant Tomato au Gratin – A Freakin’ Messipe

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Eggplant Tomato au Gratin - New Age

My friend, John Miller, says his wife makes messipes. That’s what I’m often accused of as well. If it takes a messipe to produce a lovely casserole like this Eggplant Tomato Au Gratin, then so be it. Some cooks may keep a clean kitchen, but they’re probably just Stepford chefs.

Eggplant Tomato au Gratin - New Age

Freekeh

  • 2 1/2 c vegetable stock or water with 1/2 teaspoon sea salt
  • 1 1/2 c freekeh
  • 10 basil leaves, chopped
  • 1 garlic clove, crushed
  • 1 T olive oil
  • 1 c (1 oz) grated parmesan

Heat freekeh and stock in a medium-sized pot, then simmer for 20 minutes. Once it’s cooked, mix in basil, garlic, oil and parmesan.

Eggplant Tomato au Gratin - New Age

Eggplant Tomato Au Gratin with Freekeh

  • 1 medium-sized eggplant, cut in half lengthwise, then into 1/3-inch thick slices
  • 1 t each Herbamare or Kosher salt, cider vinegar
  • 8 oz medium-soft cheese, cut into thin slivers
  • 2 large tomatoes, halved, then thinly sliced
  • 2 T olive oil
  • freshly ground pepper
  • 1/4 c grated parmesan

Eggplant Tomato au Gratin - New Age

Heat a large pot of water with kosher salt and vinegar. Blanch the eggplant for at least 2 minutes, then drain.

Preheat oven to 400F. Dry eggplant and brush lightly with oil and sprinkle with pepper. In a lightly oiled baking dish, layer eggplant, freekeh, tomatoes and cheese. Sprinkle on parmesan. Bake for 25 minutes or until slightly golden and bubbly hot.

Eggplant Tomato Au Gratin Print Ready Recipe

Eggplant Tomato au Gratin - New Age

Final notes:

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