Simple Suppers (with goat cheese, of course!)
Eggplant Gratin
From Melissa Clark's new cookbook, "Dinner: Changing the Game," comes this easy-to-make end-of-summer celebration. As the book says, this "pairs with just about every protein." As we say, just have this with bread for a simple supper. Serves 4-5
3 small eggplants, sliced in quarter-inch rounds
4 medium tomatoes, sliced in quarter-inch rounds
1 tsp lemon zest
1 tsp fresh thyme leaves, finely chopped
1 garlic clove, minced
1/4 cup plus 2 Tbsp olive oil, divided
Kosher salt and freshly ground black pepper
4 oz Lost Ruby Farm fresh chevre, crumbled
1/3 cup panko bread crumbs
Preheat oven to 400. In a large bowl, gently toss eggplant rounds, tomatoes, lemon zest, thyme, garlic, and 1/4 cup olive oil. Season with salt and pepper.
In a 9-inch gratin dish, arrange vegetables in shingled layers while tucking crumbled goat cheese underneath each round. Drizzle with 2 Tbsp oil and sprinkle panko on top. Season with salt and pepper.
Bake gratin until tender and golden brown, 50 minutes to one hour. Serve hot directly out of the baking dish.
From Melissa Clark's new cookbook, "Dinner: Changing the Game," comes this easy-to-make end-of-summer celebration. As the book says, this "pairs with just about every protein." As we say, just have this with bread for a simple supper. Serves 4-5
3 small eggplants, sliced in quarter-inch rounds
4 medium tomatoes, sliced in quarter-inch rounds
1 tsp lemon zest
1 tsp fresh thyme leaves, finely chopped
1 garlic clove, minced
1/4 cup plus 2 Tbsp olive oil, divided
Kosher salt and freshly ground black pepper
4 oz Lost Ruby Farm fresh chevre, crumbled
1/3 cup panko bread crumbs
Preheat oven to 400. In a large bowl, gently toss eggplant rounds, tomatoes, lemon zest, thyme, garlic, and 1/4 cup olive oil. Season with salt and pepper.
In a 9-inch gratin dish, arrange vegetables in shingled layers while tucking crumbled goat cheese underneath each round. Drizzle with 2 Tbsp oil and sprinkle panko on top. Season with salt and pepper.
Bake gratin until tender and golden brown, 50 minutes to one hour. Serve hot directly out of the baking dish.
