I love to raid other people’s cookbook collections and recently I was coveting my step-mother’s cookbook Tender by Nigel Slater. It’s actually a two volume set. The first volume is entirely about vegetables and the second is about fruit. They are going to be on my Christmas list. I discovered my love for eggplant (or aubergine if you are british or french) a few years ago when I had eggplant parmesan at the restaurant Fiorello’s in NYC. However, I’m a bit touch and go when it comes to cooking it, so I was excited to pull a few eggplant recipes from this cookbook. This one features eggplant and onions, lovingly cooked in cream. How much better could it get?

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2 med eggplant (I used two varieties and favored the round streaky ones over the long dark ones)
1 med onion
2 cloves garlic
salt
pepper
Thyme sprigs
400 ml heavy cream (I actually used half & half and it was very tasty indeed)

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Wash and slice up the eggplant into discs about 1/3 inch thick. Salt the slices and set aside to drain for at least 3o minutes. This takes out some of the moisture, as well as some of the bitterness of eggplant.

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Thinly slice the onion and garlic and set the onion to saute in some olive oil until nice and tender, but not browned. Add the garlic and cook a little more. When finished, remove the onion and garlic and spread into the bottom of a baking dish.

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When the eggplant is finished draining, preheat the oven to 350 degrees F and heat some more olive oil in a pan. Pat the slices down with paper towels to get some more moisture out and then add to the pan in batches and saute the eggplant slices until golden, but not brown.  After the saute, press them between fresh paper towels to remove some of the extra olive oil.

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Layer the eggplant slices on top of the onion and garlic. Sprinkle liberally with thyme leaves. Give a few grates of fresh pepper over the slices.

DSC_0299Pour the cream over the whole shebang and then grate a generous helping of parmesan cheese on top.

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Bake at 350 degrees F for 35 to 45 minutes. The top should be browned and bubbly when you take it out of the oven. The dish is very rich so it would hold up well as a side to a strong meat. It’s best when fresh out of the oven, so serve up and enjoy.

Bon appetit!


Roasted Eggplant with Cream and Thyme
 
Recipe By:
Ingredients
  • 2 med eggplant (I used two varieties and favored the round streaky ones over the long dark ones)
  • 1 med onion
  • 2 cloves garlic
  • salt
  • pepper
  • Thyme sprigs
  • 400 ml heavy cream (I actually used half & half and it was very tasty indeed)
Instructions
  1. Wash and slice up the eggplant into discs about ⅓ inch thick. Salt the slices and set aside to drain for at least 3o minutes. This takes out some of the moisture, as well as some of the bitterness of eggplant.
  2. Thinly slice the onion and garlic and set the onion to saute in some olive oil until nice and tender, but not browned. Add the garlic and cook a little more. When finished, remove the onion and garlic and spread into the bottom of a baking dish.
  3. When the eggplant is finished draining, preheat the oven to 350 degrees F and heat some more olive oil in a pan. Pat the slices down with paper towels to get some more moisture out and then add to the pan in batches and saute the eggplant slices until golden, but not brown. After the saute, press them between fresh paper towels to remove some of the extra olive oil.
  4. Layer the eggplant slices on top of the onion and garlic. Sprinkle liberally with thyme leaves. Give a few grates of fresh pepper over the slices.
  5. Pour the cream over the whole shebang and then grate a generous helping of parmesan cheese on top.
  6. Bake at 350 degrees F for 35 to 45 minutes. The top should be browned and bubbly when you take it out of the oven. The dish is very rich so it would hold up well as a side to a strong meat. It's best when fresh out of the oven, so serve up and enjoy.