WHB: Eggplant Gratin With Saffron Cream

Over a month ago, I cleared the eggplants bushes from my garden, but overlooked removing two of them that were planted in a box along the side of the house.  Since then they've been out of sight, out of mind, totally neglected and getting no water until it rained last week. A few days ago my mental fog lifted and I remembered them.  I was amazed to see that they were doing pretty good, covered with blossoms and some eggplant fruits.  These are determined plants and I'll let them keep at it. I also decided to honor the eggplants with a special dish. And I knew exactly which recipe to use. During the summer I planned making Deborah Madison's Eggplant Gratin With Saffron Cream. But, it never happened.  Now was the time, with the Survivor Eggplants. 

As this recipe includes saffron, that makes it a good entry for Weekend Herb Blogging, created by Kalyn  and hosted by this week by Meeta at What's For Lunch Honey.   The saffron gives the custard topping a lovely golden hue, as well as a distinctive honey flavor.
 

This is a pretty simple recipe--and it has layers! Love layers.  You begin with fried eggplant, basil leaves, and gruyere cheese. I confess that I used more cheese than the recipe called for. I lose control around cheese. 

Then you make another layer of fried eggplant slices and torn basil leaves.

Top that with tomatoes and onions....

Then pour a custard made with saffron, milk, eggs and parmesan cheese on top.  Then bake!

The custard puffs up into a thin layer, with the juicy eggplant and tomatoes underneath.

Serve with something neutral like noodles or rice to sop up the juices.  It's very good!
 

Eggplant Gratin With Saffron Cream  (Deborah Madison)

Ingredients   

   

    2 pounds eggplant
    vegetable oil for frying eggplant
    2 Tb olive oil
    1 small red onion, minced
    1 clove garlic, minced
    1⁄2 tsp dried herbs
    21⁄2 lb ripe tomatoes, chopped, or 3 c tomato sauce
    1/8 tsp saffron, crumbled
    3 Tb hot water
    1/2  teaspoon Herbes de Provence or dried thyme and     savory
    salt
    pepper
    2 eggs
    1 cup ricotta cheese
    3⁄4 c milk or cream
    1⁄2 c Parmesan cheese, grated
    10 large basil leaves cut or torn into small pieces
    3 oz Gruyère cheese, grated or thinly sliced

Directions

SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cut
into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with oil. When hot, add eggplant in single layer and fry until golden
on both sides and flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of eggplant. Make sure oil is hot each time you add a new
batch.

FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes.  Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season to
taste with salt and pepper. If tomatoes are on the acid side, add sugar to taste.

FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and
Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid.

FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Gruyere. Make another basil-eggplant layer.  Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown.

Remove from oven and allow to rest a few minutes before serving.

Comments

[Mae]

Oh, my!!! Love it!

As soon as i saw the first photo and the headline... eggplant, i knew there and then, i'm in love.

It looks absolutely divine! I bet the taste is as gorgeous as the photo. Is there any left? :)

[Rosa]

That looks very interesting! I love such kinds of dishes...

[Julie]

It kept looking more and more delicious as you showed the picture of each layer. And wow! I can't believe you still have eggplant producing in November.

[burcu]

Sher, this looks fantastic. I've never had eggplant gratin and this will be the first. Thanks!

[Lisa]

YOU DID NOT! :) That looks and sounds just out of this world. Oh my goodness. Adore eggplant; adore creamy tomato concotions. Adore Parmesan and Gruyere. All together? I feel faint.

[aria]

mmmm that just looks so warm and savory and delish! oh how i'd like to slurp down a big bowl of that!!! which d.madison cookbook do you recommend?

[Christine]

You've gone and done it AGAIN, girlfriend. I've got to make this! I love your putting-it-together photos.

[Cyndi]

I wished I liked eggplant more than I do. I just don't. But I bet this recipe would be wonderful with any kind of summer squash!

I didn't know saffron tasted like honey! I never use it --to expensive - I use the cheap "substitute", turmeric, when I want a yellow color. I know it doesn't taste the same at all.

Gorgeous photos.

[sher]

Mae,

Thank you!!! (Eyes downcast.) No, it was all polished off in one night!!!! My husband and I are pigs. Oink!!

Rosa,

Thanks. It was very good! I really recommend it. :)

Julie,

Thanks. Yes, I'm amazed that the eggplant is still producing. It's getting colder, so I don't know how long the plant will hang in there.

Burcu,

Thanks--I love gratins. :) I have yet to meet one I didn't like!

Lisa,

I DID TOO! :):) I think this recipe was designed for you! It's calling to you..."Lisa, Lisa"

Aria,

Thanks, I did quite a bit of slurping!!!! I think I like the Greens Cookbook--it's very nice!!!

Christine,

Thanks! It's so much fun to do layers of food. Not sure why that is!

Cyndi,

I think the eggplant could be replaced with squash or other things. As long as it had the tomatoes, cheese and saffron crust, it would be delicious. Yes, saffron has a wonderful honey taste, as long as the right amount is used. Otherwise it tastes bitter. It is expensive, but you use so little it lasts longer than you would think.

[Meeta]

WOW! What a delicious combination of ingredients. I love all these things and in a gratin - easy!

Thank you for entering this to for the WHB.

[Jeff]

Saffron cream...swan-kay!

[gattina]

I'd love diving into this custard!
Saffron creats such a lovely color in your dish, I can almost inhale that honey aroma here! Sher, you're just wonderful, from choosing a recipe, deciding on ingredients, to cooking!

[Glenna]

Ohmygawd, once again I'm starving as soon as I read your blog. It should come with a disclaimer: Do not read me if you're on a diet. Fantastic!

[Kalyn]

Oh my. This sounds fantastic. "I lose control around cheese!" Me too!!

Not only does the eggplant gratin look fabulous, but I want that yellow baking dish!

[Jenn]

Makes me hungry. Looks yummy. I want.

[Tanna]

OMG! Those layerin photos are fabulous!!! I love eggplant.
"Lose control around cheese" for sure that me! What a wonderful dish!!
Good job girl.

[Callipygia]

Oh my Sher, this is turning eggplant on its ear- simply brilliant. I love all the ingredients separately and yet would never have thought of them all together. I've heard people rave about Deborah Madisen and now I'm completely sold. Love the baking dish too, so pretty.

[Bea at La Tartine Gourmande]

Such a nice comfey dish! Eggplants, love them!

[Nabeela]

wow, that gratin looks mouth-watering!

[Ivonne]

Oh, Sher!

What an incredibly brilliant and beautiful dish! I have some baby eggplant in the fridge and I think I may just try this.

Thanks so much for sharing!

[Scott at Real Epicurean]

This sounds fab, in a kind of Moussaka gone wrong kind of way.

That's not an insult - it's a compliment, honest!

[angie]

Cheese, cream and more cheese, what else can one ask for, for the ultimate indulgence? :p Sher, this is a lovely gratin!

[Ruth]

What an absolutely heavenly dish. I love eggplant, but most of my family does not. This recipe would be a great way to sneak one of my favorite veggies on the table.

Thanks so much for sharing.

[Expimmibirl]

Thanks for the post