My friend, John Miller, says his wife makes messipes. That’s what I’m often accused of as well. If it takes a messipe to produce a lovely casserole like this Eggplant Tomato Au Gratin, then so be it. Some cooks may keep a clean kitchen, but they’re probably just Stepford chefs.
- 2 1/2 c vegetable stock or water with 1/2 teaspoon sea salt
- 1 1/2 c freekeh
- 10 basil leaves, chopped
- 1 garlic clove, crushed
- 1 T olive oil
- 1 c (1 oz) grated parmesan
Heat freekeh and stock in a medium-sized pot, then simmer for 20 minutes. Once it’s cooked, mix in basil, garlic, oil and parmesan.
Eggplant Tomato Au Gratin with Freekeh
- 1 medium-sized eggplant, cut in half lengthwise, then into 1/3-inch thick slices
- 1 t each Herbamare or Kosher salt, cider vinegar
- 8 oz medium-soft cheese, cut into thin slivers
- 2 large tomatoes, halved, then thinly sliced
- 2 T olive oil
- freshly ground pepper
- 1/4 c grated parmesan
Heat a large pot of water with kosher salt and vinegar. Blanch the eggplant for at least 2 minutes, then drain.
Preheat oven to 400F. Dry eggplant and brush lightly with oil and sprinkle with pepper. In a lightly oiled baking dish, layer eggplant, freekeh, tomatoes and cheese. Sprinkle on parmesan. Bake for 25 minutes or until slightly golden and bubbly hot.
- This recipe was inspired by the Naturally Fresh and Delicious A. Vogel cookbook.
- Looking for a more traditional Eggplant Tomato au Gratin?
- Freekeh is a nutritional powerhouse and an ancient grain that is growing in popularity.
- Ottolenghi makes a Freekeh Pilaf.
- My sister-in-blog, Harriet Sugar Miller, who writes about diet and cancer for a foodie website, Zester Daily, is down on her knees begging people to click on this link to Zester Daily’s Pinterest page. Why? The Zester contributor who generates the most Pinterest hits gets some free promotion. All you have to do is click that link. That’s it.