Purple eggplant, Seafront Market, St-Paul, Reunion Island, France
Purple eggplant, Seafront Market,
St-Paul, Reunion Island, France

Walter Bibikow
Buy This at Allposters.com






logo and white wine

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Monsieur Henny's Eggplant Gratin



Shop the best in French Cuisine at igourmet.com

"Gleaming skin; a plump elongated shape: the eggplant is a
vegetable you'd want to caress with your eyes and fingers,
even if you didn't know its luscious flavor."

~ Roger Vergé

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]





Herbes, Thym
Herbes, Thym
Art Print

David, Laurence
Buy at AllPosters.com









Provence Cookbook:
150 Recipes and Select Guide to the Markets, Shops, and Restaurants of France

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Still Life with Pitcher and Aubergines
Still Life with Pitcher and Aubergines
Giclee Print

Cézanne, Paul
Buy at AllPosters.com


La Belle Cuisine


Monsieur Henny’s Eggplant Gratin

Patricia Wells at Home
in Provence: Recipes Inspired
by Her Farmhouse in France
(James Beard Foundation Award Winner)
by Patricia Wells, 1996, Scribner


“One spring weekday just before Easter, I was chatting with my butcher, Monsieur Henny. Along with my leg of lamb, he wrapped up a container of eggplant and tomato gratin from his traiteur, or delicatessen counter. The simple gratin was
a revelation: He had taken baby eggplants, sliced them in half, and placed them, cut side up, in a gratin dish. A brush of olive oil, a sprinkling of fresh herbs, and fresh halved tomatoes, cut side down, nestled on top of the eggplant. A long roasting in a hot oven and – voila! – a marvelously dark, caramelized vegetable gratin full of the rich flavor of a fine ratatouille. When the dish comes bubbling and fragrant from the oven, even you are convinced the dish was laborious and complicated. I think of it as my ‘slice and forget it’ gratin, for it takes no more
than three or four minutes of preparation time. The possibilities with this dish
are endless. I’ve added my own touch, a dusting of freshly grated Parmesan, to
provide a bit of body and to bind the flavorful juices that flow from the tomatoes
and the eggplant. If there is any left over, recycle by topping it with tomato
sauce, fresh herbs, and another sprinkling of cheese. The dish is best made
with tiny eggplants, weighing no more than 5 ounces (150 g). They generally
have more flavor and are less likely to be bitter.”

Four to six servings
Equipment: One shallow 2-quart (2-l) gratin dish

2 tablespoons extra-virgin olive oil
3 small eggplants, each weighing about 5 ounces
(150 g) or the equivalent weight in larger
eggplants, trimmed at stem end
Fine sea salt to taste
3 tablespoons finely minced mixed herbs,
such as rosemary, sage, thyme, and basil
A pinch of dried oregano
1/2 cup (2 ounce; 60 g) freshly grated
Parmigiano-Reggiano cheese
2 pounds (1 kg) fresh tomatoes,
cored and halved crosswise

1. Preheat the oven to 450 degrees F (230 degrees C; gas mark 8).
2. Drizzle 1 tablespoon of oil over the bottom of the gratin dish. If the eggplants are small, slice them in half lengthwise. (If they are large,
cut them into four lengthwise slices.) Place the eggplants, skin side
down, in a single layer in the gratin dish. Lightly score them with a
sharp knife. Sprinkle with the salt, minced fresh herbs and oregano.
Sprinkle with about half the cheese. Place the tomato halves, cut
side down, on top of the eggplants in a single layer. Brush the tomato
skins with the rest of the oil and sprinkle with the remaining cheese.
3. Place the gratin dish in the center of the oven and bake until the
vegetables are soft and almost falling apart, about 1 hour. The
tops of the tomatoes should be almost black, and the juices from
the eggplant and tomato should turn thick and almost caramelized.
Serve warm or at room temperature, as a side dish or main vege-
table dish. Use a spatula to cut and serve measured portions.

Wine suggestion: A bright young red is ideal: Chianti, Côtes du Rhône,
a California Zinfandel

On Eggplant: Eggplants are tricky business because everything is hiding
beneath the protective outer skin. In selecting the best eggplants, pick
them up and test the weight: The best are firm, and heavy for their size.
Select the smallest available since large eggplants not only are less tender
but also contain larger seeds that contribute to a bitter aftertaste. (This is
why I am opposed to salting eggplant to ‘rid them of bitterness’. If the
eggplant is fresh in the first place, it will never be bitter.) I am also of the
‘never peel an eggplant’ school: Why discard something that’s so beautiful
and tastes so delicious? Note that the eggplant’s porous, fat-free flesh is
also capable of absorbing impressive quantities of oil, water, or any liquid,
which is why I find broiling them in the oven the best way to enjoy them
without drenching them in olive oil. The broiling helps eggplants to release
their natural juices without drying them out. Baste the eggplants as they
cook for added moisture and flavor.

Featured Archive Recipes:
The Elegant Eggplant
Aubergine Provençale, Gigi's
Aubergines Farcies aux Olives
Noires (Roger Vergé)

Index - Vegetable Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: July 13, 2012.