Well, looks like I was at the tip of the spear in last week’s episode. Since this week’s elimination challenge was rice-based, and that I showed you how to make a risotto last week, I was left either to be inspired by Last Chance Kitchen (I wasn’t; au revoir Chef Samuel) or the Quickfire. So, the decision was essentially made for me. I had to come up with a unique and tasty bite to put atop a golden, salty, buttery, Ritz cracker. I decided to try and whip up a 30-minute version of a delicious Spicy Eggplant Gratin which normally takes no less than 2 hours. Was I successful? Yes, but probably wouldn’t have won the challenge. This dish really needs time to develop its full complement of flavors. So, I present to you the long-form version of this amazing side dish, or vegetarian main course. For the short version, head on over to YouTube to watch the next episode of Top Chef Tuesday!
Spicy Eggplant Gratin
from Food & Wine, Chris Behr
This is spicy, smoky (from the smoked southern Italian mozzarella known as Scamorza), and most importantly, the eggplant is not mushy and watery, due to dehydrating it before placing it in the saucy gratin.
3 lbs eggplant, 1-inch dice
½ cup + 1 tbsp extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
1 tsp crushed red pepper flakes
30 basil leaves
2 - 28 oz cans of whole tomatoes
6 oz smoked scamorza, cubed
3 oz grated Parmigiano-Reggiano cheese
Preheat the oven to 350 degrees. Dice the eggplant, divide it among 2 parchment-lined baking sheets, and toss each with a tablespoon of olive oil. Season with sea salt and pepper. Place in the upper and lower third racks of the oven and dehydrate for about 45 mins, rotating the pan halfway through.
Meanwhile, combine the ½ cup of evoo and onions in a pot, along with a pinch of salt and sauté over medium-low heat, for about 8 minutes until soft and aromatic. Then stir in the garlic and red pepper flakes, cooking for a minute, followed by the tomatoes and 3 leaves of basil. Season with salt and bring to a boil.
Once boiling, reduce to a simmer over medium-low heat and continue to cook, uncovered, until the sauce is thickened, about 45 minutes.
After the eggplant has dehydrated, and the sauce is ready, spread 1 cup of the sauce into a gratin dish (or 13x9 casserole). Top with half of the eggplant and the remaining basil. Drizzle on 1 tbsp of oil, then cover with about 1.5 cups of sauce, half of each of the cheeses, another tablespoon of evoo, the remaining eggplant, the last of the sauce, the remaining scamorza, and the last tablespoon of evoo.
Place the dish on a baking sheet and into the oven, on the upper-third rack, and bake for 30 minutes until bubbling.
Remove from the oven and turn on the broiler. Sprinkle on the last of the parmesan and place under the broiler for a few minutes until melty and just browning. Remove from the oven again and let the gratin sit for about 10 minutes prior to serving. _____________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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