Roasted Eggplant Gratin

A ground beef tagine transfused with an abundance of spice elements is sitting on the tender roasted eggplant and then topped with a cardamom-infused Crème fraîche reduction. A little parcel that makes an amazing appetizer entree or horderves its a crowd pleaser with that secret extra component, a freshly charred slice of halloumi.

Mediterranean cuisine
Medium
SERVING: 5 People
TIME: 2 hr
COOKING TIME: 1 hr 30 min
INGREDIENTS:
  • Bake Eggplant
  • 2-3 large Eggplant
  • 1 tbsp Extra virgin olive oil
  • ½ tsp Pepper
  • ½ tsp Salt
  • 5 ea. Thyme
  • 2 cloves Garlic, sliced
  • 2 tbsp Water
  • ¼ cup Parmesan, grated
  • Ground beef
  • 2 tbsp Extra virgin olive oil
  • 1 lb. Ground beef
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ cup Onion, finely diced
  • ¼ cup Celery, finely diced
  • ¼ cup Carrot, finely diced
  • 2 ea. Garlic, minced
  • ½ tsp Harissa
  • ½ tsp Cinnamon
  • 1 tsp Tumeric
  • 1 tsp Ground corriander
  • ½ tsp Cumin
  • 1 tbsp Tomato paste
  • 4 oz. White wine
  • 1 cup San marzano tomato chopped
  • 2 oz. Water
  • 1 ea. Lemon zest
  • 6 ea. Dates, chopped
  • 2 tbsp Parsley, minced
  • ½ large Lemon juice
  • Crème fraîche
  • 1 cup Crème fraîche
  • 1 tsp Rosemarry, chopped
  • 3 ea. Cardamom pods, green
  • tsp Salt
  • Halumi cheese
  • 1 tsp Oil
  • 1 lb. Halloumi cheese
  • Garnish
  • 1 tsp Chive
DIRECTIONS:
Step 1
Step 1
Step 1
Slice the eggplant in 2-inch coins, (if time permits salt eggplant and wash off after 10 minutes). Place the eggplant in a casserole dish or roasting pan. Season with salt, pepper, thyme, and garlic, and olive oil. Add water and cover with aluminum and roast in a 400°F/200°C oven until cooked through (30min about). Uncover and continue roasting with the oven turned to 450°F/230°C until golden brown.
Step 2
Step 2
Step 2
In a medium pan, lightly sear the ground beef, season with salt and pepper, and sweat the mirepoix (carrots, celery, and onions), and garlic until translucent. Add the harissa, cinnamon, turmeric, coriander, cumin, and tomato paste sweating for 3minites.
Step 3
Step 3
Step 3
In small pot, cook the Crème fraîche, rosemary, cardamom, salt on low heat stirring with a spatula until 2x as thick.
Step 4
Step 4
Step 4
Deglaze with white wine. Once the alcohol has evaporated add the tomato, water, and lemon zest and cook for 10 minutes on low.
Step 5
Step 5
Step 5
Add the dates, parsley, lemon juice and salt then cook for another 3 minutes.
Step 6
Step 6
Step 6
Place about 2oz of meat sauce on top of each eggplant. Top with 1 Tbl. Of Creme freche then sprinkle generously with the Parmesan cheese. Bake in a 450°F/230°C oven until cheese has lightly browned.
Step 7
Step 7
Step 7
Slice the halloumi cheese in 1 inch slices and grill on the great or sauté pan until browned.
Step 8
Step 8
Step 8
Once a plan is ready play and garnish with chopped chives and arrange on a plate with grilled halloumi cheese.
Step 9
Step 9
Step 9
Enjoy!