Eggplant Parmesan Gratin

This recipe is from Tartine all Day – I made a few changes to make it vegan, you can use regular cheese if your prefer.

  • Olive oil
  • 2 lb eggplant, sliced 3/4 inch thick
  • Salt
  • 1 c quinoa, well rinsed
  • 2 lb tomatoes, cored and halved
  • 1/2 onion
  • 2 cloves garlic
  • 3 sprigs thyme leaves
  • 8 oz nut ricotta cheese
  • 1 bunch of basil
  • 2 c grated vegan mozzarella

Heat oven to 400.

Spray a 9×13 glass baking dish with olive oil. Spread quinoa across the bottom.

Heat grill over high heat. Spray with olive oil and grill eggplant about 3 min per side. Season with a little salt and set aside.

Combine tomatoes, onion, garlic thyme and salt in a food processor and pulse until chunky.

To assemble, spoon 1/2 the tomato sauce over the bottom of the pan, top with eggplant slices, dot with “ricotta” and sprinkle with “mozzarella”, top basil and repeat.

Bake for 45 min until golden brown. Let cool 10 min and serve.

Serves 6 – 8.

Marinated Buffalo Mozzarella and Tomato

This one is from Plenty by Ottolenghi! It’s so good!

Marinade:

  • 1/2 tsp fennel seed, toasted and crushed
  • Zest of 1 lemon
  • 1 bunch of basil leaves, shredded
  • 2 tbsp chopped oregano
  • 2 tsp olive oil, the best you got
  • 2 tsp grapeseed oil
  • 1 clove garlic, crushed
  • 1/2 tsp course salt
  • Black pepper
  • 8 oz buffalo mozzarella
  • 2 rope tomatoes, quartered

Combine marinade ingredients in a small bowl.

Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.

Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.

Serves 4 as a starter.