Eggplant and Potato Gratin…

 

 

 

 

 

Time 1 ¼ hours     Yield 4 servings

Ingredients:

  • 2 Japanese Eggplants (12 oz. total)
  • 1 Russet Potato (about 14 oz.)
  • 2 tbs. olive oil plus a little extra for greasing pan
  • 1 tsp. Cumin seeds
  • 1 tsp. nigella seeds
  • 1 tsp. red pepper flakes
  • ½ tsp. ground cinnamon
  • Kosher salt
  • 1 can (14 oz.) crushed tomatoes
  • 4 garlic cloves grated
  • 2 tbs. breadcrumbs
  • 2 tbs. grated parmesan
  • Directions:
  • Step 1
  • Heat oven to 425 degrees
  • Slice eggplants ¼” thick
  • Slice potatoes ¼” thick
  • Place in bowl and mix with olive oil
  • Add spices and toss
  • Step 2
  • Grease pan
  • Add tomatoes and garlic to baking dish
  • Arrange eggplant and potato slices alternating
  • Step 3
  • In a separate bowl mix breadcrumbs and cheese, sprinkle on top of vegetables
  • Step 4
  • Cover dish with aluminum foil and bake for 30 minutes
  • Uncover for 15 minutes or until top is golden brown
  • Compliments New York Times Cooking