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.
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 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
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
Final notes:
- This recipe was inspired by the Naturally Fresh and Delicious A. Vogel cookbook.
- Looking for a more traditional Eggplant Tomato au Gratin?
- Freekeh is a nutritional powerhouse and an ancient grain that is growing in popularity.
- Ottolenghi makes a Freekeh Pilaf.
- My sister-in-blog, Harriet Sugar Miller, who writes about diet and cancer for a foodie website, Zester Daily, is down on her knees begging people to click on this link to Zester Daily’s Pinterest page. Why? The Zester contributor who generates the most Pinterest hits gets some free promotion. All you have to do is click that link. That’s it.
Update: Wondering how to create Roasted Zoodles au Gratin?
Superb! Diggin’ on the green wheat grain base. I always have a difficult time trying to find the perfect application for it – and, since my eggplant plants are producing to beat the band this year, I’m needing a ton of extra recipes for it. Thanks for Sharing!
Just roasted some organic Japanese eggplant, chopped and ate them with a little dressing, no peeling required. I can’t seem to get enough eggplant. Versatile!
There are lots of JC eggplant recipes floating about. Have you seen this Sicilian stuffed eggplant? http://jitterycook.com/2012/09/14/sicilian-eggplant-stuffed-with-meat-or-vegetables/
oh my god! I love this! I’ve never sen the ball-shaped aubergine. I grow about 6 different types on average, but these are a first!
Oh, that recipe is kinda sexy, too 🙂
Not sure about the sexy but I can say the messipe was extensive. I think my better half was out of town so we got away with our little cookathon. Crazy work but so worthwhile! Both the meat and vegetarian versions. Those little round purple eggplants with bright white tops are a work of art.
Love eggplant. Now I have another recipe for my file. Looks delicious.
Me too! Love, love, love eggplant. I’m pretty sure that eggplant is the food that got me started cooking. Learned how to smoke it over the top of a stove, turning it gradually as it blackened, chopped it with a wooden knife to keep the flesh as pale as possible.
a very timely post as I have about 8 eggplants that have ripened. 1)do you consider pecorino a semi-soft cheese? 2) do you think this would work w/israeli couscous? thanks holly!
I’d say yes to both. Highly versatile recipe. I really loved the sideways layering thing. Let me know how it turns out. I used friulano and freekeh and the original recipe called for buffalo mozzarella and bulgur. I think the flavour and texture would be different with each cheese and grain combination – which is a good thing. Sounds like that skipping or bouncing ball game we played as kids. My name is Sally and my mother….
Reblogged this on The ObamaCrat™.
This is a very nice recipe, yum. Unlike everybody else who commented so far, I am out of aubergines. But I’ll be getting some tomorrow at the market! And I love the use of grains in a gratin, that’s a great idea!
I agree Darya. Gratin with grains is a nice touch. Makes it a complete satisfying meal.
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