Roasted Eggplant Gratin

Name: Roasted Eggplant Gratin
Prep time: 30 min
Cook time: 1 hr 30 min
Total time: 2 h
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: Bake Eggplant; 23 large Eggplant; 1 tbsp. Extra virgin olive oil; 1/2 tsp. Pepper; 1/2 tsp. Salt; 5 ea. Thyme; 2 cloves Garlic, sliced; 2 tbsp. Water; 1/4 cup Parmesan, grated; Ground beef; 2 tbsp. Extra virgin olive oil; 1 lb. Ground beef; 1 tsp. Salt; 1 tsp. Pepper; 1/2 cup Onion, finely diced; 1/4 cup Celery, finely diced; 1/4 cup Carrot, finely diced; 2 ea. Garlic, minced; 1/2 tsp. Harissa; 1/2 tsp. Cinnamon; 1 tsp. Tumeric; 1 tsp. Ground corriander; 1/2 tsp. Cumin; 1 tbsp. Tomato paste; 4 oz. White wine; 1 cup San marzano tomato chopped; 2 oz. Water; 1 ea. Lemon zest; 6 ea. Dates, chopped; 2 tbsp. Parsley, minced

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A ground beef tagine transfused with an abundance of spice elements is sitting on the tender roasted eggplant and then topped with a cardamom-infused Crème fraîche reduction. A little parcel that makes an amazing appetizer entree or horderves its a crowd pleaser with that secret extra component, a freshly charred slice of halloumi.

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

5 SERVING

Ingredients:

Bake Eggplant
23 large Eggplant
1 tbsp. Extra virgin olive oil
1/2 tsp. Pepper
1/2 tsp. Salt
5 ea. Thyme
2 cloves Garlic, sliced
2 tbsp. Water
1/4 cup Parmesan, grated
Ground beef
2 tbsp. Extra virgin olive oil
1 lb. Ground beef
1 tsp. Salt
1 tsp. Pepper
1/2 cup Onion, finely diced
1/4 cup Celery, finely diced
1/4 cup Carrot, finely diced
2 ea. Garlic, minced
1/2 tsp. Harissa
1/2 tsp. Cinnamon
1 tsp. Tumeric
1 tsp. Ground corriander
1/2 tsp. Cumin
1 tbsp. Tomato paste
4 oz. White wine
1 cup San marzano tomato chopped
2 oz. Water
1 ea. Lemon zest
6 ea. Dates, chopped
2 tbsp. Parsley, minced
1/2 large Lemon juice
Crème fraîche
1 cup Crème fraîche
1 tsp. Rosemarry, chopped
3 ea. Cardamom pods, green
1/8 tsp. Salt
Halumi cheese
1 tsp. Oil
1 lb. Halloumi cheese
Garnish
1 tsp. Chive

Directions:

Step 1

Slice the eggplant in 2-inch coins, (if time permits salt eggplant and wash off after 10 minutes). Place the eggplant in a casserole dish or roasting pan. Season with salt, pepper, thyme, and garlic, and olive oil. Add water and cover with aluminum and roast in a 400°F/200°C oven until cooked through (30min about). Uncover and continue roasting with the oven turned to 450°F/230°C until golden brown.

Step 2

In a medium pan, lightly sear the ground beef, season with salt and pepper, and sweat the mirepoix (carrots, celery, and onions), and garlic until translucent. Add the harissa, cinnamon, turmeric, coriander, cumin, and tomato paste sweating for 3minites.

Step 3

In small pot, cook the Crème fraîche, rosemary, cardamom, salt on low heat stirring with a spatula until 2x as thick.

Step 4

Deglaze with white wine. Once the alcohol has evaporated add the tomato, water, and lemon zest and cook for 10 minutes on low.

Step 5

Add the dates, parsley, lemon juice and salt then cook for another 3 minutes.

Step 6

Place about 2oz of meat sauce on top of each eggplant. Top with 1 Tbl. Of Creme freche then sprinkle generously with the Parmesan cheese. Bake in a 450°F/230°C oven until cheese has lightly browned.

Step 7