Zucchini and Eggplant Gratin

Makes 4 servings. 

This lovely treat is easy to make and flavorful.

INGREDIENTS:

• 3 small eggplants, about ¾ pounds

• 3 small zucchinis, about ¾ pounds

• 1/3 cup extra-virgin olive oil

• 1/3 cup panko

• 1/3 cup freshly grated imported Parmesan cheese

• 1 cup tightly packed basil leaves, torn into small pieces

• 2 teaspoons Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse and dry the vegetables. Trim and discard the ends.

3. Cut crosswise into ½ inch slices.  

4. In a large bowl combine the oil, panko, parmesan cheese, basil, salt, and pepper. Add the vegetables and combine. Season to taste with salt and pepper.     

5. Arrange the slices tightly standing upright, side by side, alternating between both vegetables in a 9x9 oven to table dish. 

6. Bake uncovered for about 50 minutes or until almost tender.

Broiled Baby Eggplant

Makes 2 servings.

I find this quick and easy recipe is a nice addition to my eggplant dishes. I have eaten it as a first course and as an accompaniment to meat or poultry.

INGREDIENTS:

• 2 baby eggplants

COATING INGREDIENTS:

• 1 ½ tablespoons extra-virgin olive oil, plus ½ teaspoon for greasing the foil

• 1½ tablespoons Tahini

• ½ teaspoon Kosher salt

• 1 teaspoon light brown sugar

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Preheat the broiler.

2. Trim the eggplants, peel deeply, cut in half and cut deep slits into the flesh.

3. Combine the COATING ingredients.

4. Line a broiler pan with foil, grease the foil and place the eggplant on it.

5. Spoon the coating over the eggplants.

6. Broil not too close to the heat source for about 12 minutes. The eggplant should be soft.

Miso Roasted Baby Eggplants

Makes 4 servings.

These eggplants are well flavored, delicious and so easy to prepare.

INGREDIENTS:

• 4 baby eggplants
• Extra -virgin olive oil
• Kosher salt
• 4 tablespoons white miso paste
• 4 tablespoons mirin
• 1 tablespoon light brown sugar
• 1-2 tablespoons sesame seeds for sprinkling
• Chives, cut into long pieces, for garnish

PREPARATION:

1. Preheat the oven to 400F.
2. Line a baking sheet with foil and grease it with olive oil.
3. Trim the eggplants at both ends. Peel close to the flesh, cut in half and cut deeps slits into the flesh. Sprinkle lightly with salt and let stand for 10 minutes.
4. Squeeze each eggplant gently to remove moisture.  
5. Combine the miso, mirin and sugar into a paste.  Place the eggplants on the baking sheet and spoon the paste over the eggplants.
6. Bake for 20 minutes.  
7. Sprinkle with sesame seeds and roast for another 20 minutes.  The eggplants should be soft and well browned.
8. Garnish with chives.