Recipe of the week
This attractive side dish is “as easy to whip up as it is versatile,” said Kristina Preka in TastingTable.com. In her new cookbook, Dinner: Changing the Game, The New York Times’ Melissa Clark calls it one of her go-to moves when she’s cooking to impress. It “pairs with just about every protein.”
3 small eggplants, sliced in 1/4-inch rounds • 4 medium tomatoes, sliced in .-inch rounds • 1 tsp lemon zest • 1 tsp fresh thyme leaves, finely chopped • 1 garlic clove, minced • 1/4 cup plus 2 tbsp olive oil, divided • kosher salt and freshly ground black pepper • 4 oz soft goat cheese, crumbled • 1/3 cup panko bread crumbs
• Preheat oven to 400. In a large bowl, gently toss eggplant rounds, tomatoes, lemon zest, thyme, garlic, and . cup olive oil. Season with salt and pepper.
• In a 9-inch gratin dish, arrange vegetables in shingled layers while tucking crumbled goat cheese underneath each round. Drizzle with 2 tbsp oil and sprinkle panko on top. Season with salt and pepper.
• Bake gratin until tender and golden brown, 50 minutes to 1 hour. Serve hot directly out of the baking dish. Makes 4 to 5 servings.