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Eggplant and tomatoes

I'm about to be besieged by eggplant and tomatoes from the garden. Can you folks post your best recipe suggestions? Ixnay on eggplant parm--I'm well versed there. Recipes don't have to have both ingredients in them. THANK YOU IN ADVANCE, Chris

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  1. This one is in my Epicurious Hall of Fame category...OMG, I *love* this and have made it without the chicken just because I love the spicy flavors so much...the fennel seeds, I just smash up in a plastic bag with back of a knife instead of actually grinding them, just saying. Works better with thighs also IMO...if you like Moroccan, this might be good for you too:

    18 Replies
      1. re: stormshadow

        The other note on this recipe: I don't think I've EVER made it with 8 thighs and 8 drumsticks...probably 4 or 5 thighs at the MOST...yeah, that's a crazy amount of poultry, really...but do as you please, that sauce gets my pupils all dilated.....and it's awesome over basmati rice.

      2. re: Val

        This recipe sounds yummy and child-friendly. I saved it to try very soon - thank you for sharing!

        1. re: Val

          Thanks Val, I love my Million Dollar Moroccan Chicken, but this sounds more authentic, and delicious. I am going to try meatless, it will be a nice addition to my vegetarian repertoire.

          I do have a recipe downstairs for a layered casserole, eggplant, tomato and something else, with a sort of creamy sauce between. Labor intensive but different. I will pull it out after I finish a few pressing matters!

          1. re: coll

            The recipe seems to be missing, it was a pain to make but don't know that I would throw it out!

            What I usually do with excess eggplant and tomato is: eggplant grilled or baked by itself (leftovers to be made into baba ganoush), tomatoes roasted and preserved in oil, caponata, ratatouille, or the Chinese eggplant in garlic sauce which I see included below.

            If I ever come across that recipe, I'll post it. I think it included mushrooms too.

            1. re: coll

              I make a simple layered eggplant dish- broiled slices of eggplant, browned ground beef, tomato sauce and fresh basil. Layer all in a pyrex dish and bake till bubbly. I like to broil lots of eggplant and prepare sauce when the ingredients are in season, so that I could put dishes together all year.

              1. re: coll

                Were you thinking of the Eggplant, Zucchini, Bell Pepper and Parmesan Torte from Epicurious, perhaps? It's one of my favorite recipes on that site, and while it is a bit labor-intensive, the results are always more than worth it.


                1. re: bitchincook

                  Sounds like a great dish, Bitchincook! I think that grilling veggies on a BBQ would speed things up and will try it that way.

                  1. re: herby

                    No this was from a local newspaper, many moons ago. It was eggplant that was fried in some fashion, raw tomato layered in, if anything else it definitely wasn't zuccini or bell pepper....the sauce was like bechamel with mushroom. I did a purge over the winter but can't believe I may have thrown it out. I'll look in the paper right now.

              2. re: Val

                Val, thanks for posting this. I am going to make this today. I was thinking about browning the chicken (have some chicken legs)......wonder if that would add to the flavor base?

                1. re: xiaobao12

                  xiaobao12, YES, do brown the chicken first...I pretty much always do!

                  1. re: Val

                    Hey Val - nice to hear from you. I got these whole legs / breast (whole foods) Since there is a significant amount of white meat, maybe I shouldn't brown it (overcooking it)? The skin is on there though....what do you think?

                    1. re: xiaobao12

                      hmmm...I've only made this with thighs to be honest and I only use like 4 of them; to me, that recipe uses way too much meat but if you brown the breast, just sear it off for a very short time. And I've made this many times without ANY chicken in it, that's how much I love the eggplant/tomato/spice mixture in this.

                      1. re: Val

                        Hi Val - I seared the huge legs, skin side very quickly to get color. I then simmered for 1 hr. Smelled great. I removed the chicken, put the stove on high and reduced the liquid to concentrate. Heat off, I have just added the chicken back in with the roasted eggplant (I only had one medium sized eggplant, which somebody gave me). Tonight's dinner will be this with some homemade country bread. Then off to the concert!

                        Thanks for your input - your comments are very helpful, in whatever thread.

                2. re: Val

                  Hi Val, just wanted to say thanks for the recommendation! I made this last night for vegetarian houseguests with chickpeas instead of chicken - everyone loved it! I used half smoked and half regular paprika and they thought I had chargrilled the eggplant! I also used only 2 tb lemon juice and thought it was quite tart so I added a spoonful of honey to balance it out. Anyway, great recipe! I served it over quinoa and it worked well.

                  1. re: Westminstress

                    wow that sounds yummy...I didn't have any Hungarian paprika - just regular. Do you think this makes or breaks the dish??

                    1. re: xiaobao12

                      No, not at all. I'm sure any kind of paprika is fine.

                    2. re: Westminstress

                      so glad it worked for you Westminstress...for me, I *KNOW* it's the crushed fennel seed that just GRABS me...well, and the eggplant too! see that? I could care *less* about the chicken...I just want that roasted eggplant and tomato flavor!!!! thanks very much!

                    1. re: KitchenBarbarian

                      omg.....:) Do you have any favorites that stick out?

                      1. re: stormshadow

                        Not really - I pretty much like anything with eggplant, that I've tried so far, at least.

                        I was going to make the Jungle Curry tonight but - no thai basil. It went bad already! (I forgot to put it in my herb keeper when I got home, dang it).

                        The last thing I made was a stir fry with tofu shirataki noodles (you can use bean thread noodles or thin rice noodles).

                        Basically, an onion, 2 cloves of garlic, 1 T of ginger paste, 1T of Thai roasted red chili paste (or 2 or 3 fresh chilis), I stir fry all that in about 1 or 2 T of oil until the garlic begins to brown.

                        Then I added 2 T of fish sauce and 1 T of palm sugar (about 15 g) dissolved in a small amount of water (I smash the palm sugar with the smooth side of a meat tenderizer, then scrape the smooshed parts off the SMOOTH surfaced cutting board and off the head of the meat tenderizer, toss all those bits into a small bowl with a little water and microwave to dissolve any recalcitrant hard chunks). Toss that all in the pan, then add your noodles.

                        Tofu shirataki noodles don't need to be soaked or cooked because they come pretty much ready to go - they are packed in water. So you drain them and they're ready. They do have kind of a fishy odor and at first I used to rinse them and boil them but it really didn't have much of an effect on the odor, and I discovered there's no taste from whatever causes the smell anyway, so now I just drain them, give them a quick rinse, and toss them in. It's kind of like fish sauce (only not so strong) - the stuff stinks like crazy when you put it in, but the odor disappears once you cook it.

                        If you're using regular noodles you would prepare them as usual (basically soak them til they're pliable, see She Simmers website, her pad thai 5 part series tells you how to tell when rice noodles are soaked enough) Don't blanch rice noodles or bean thread noodles, even if the package tells you to - I had the WORST time trying to figure out why my noodles were always gummy until I finally just quit blanching them and went to soaking them. Since I came up with that idea on my own (nobody told me how to do it), I still had some problems even then, because I didn't know how LONG to soak them. She Simmers explained that, now I get great results every time. Trader Joe's should be ashamed, telling people to boil their rice noodles! LOL! (I get my rice noodles from Asian markets now but when I first came here, my son had about 5 lbs of rice noodles from Trader Joe's ... so that's where I got my "instructions" for how to cook rice noodles, and they were WRONG WRONG WRONG! LOL!)

                        Anyway, now I have bubbling fish sauce, palm sugar, etc in the pan. I dump my noodles in and stir them around to get good and soaked in the sauce, then I added my cut up eggplant (I used about a lb of the small purple egg shaped thai type).

                        Tofu shirataki noodles have 0 flavor of their own (comes from having 0 carbs and only 40 calories in 8 oz of cooked noodle) and they won't fall apart when cooked this way. I'm not sure rice noodles would hold up as well if they're added first, and I'm almost positive that bean thread noodles wouldn't (the thin sort at least). So if you're using either of those you might want to add the eggplant first and let it cook about half way, then dump in the noodles - just be careful to put the lid on so the sauce doesn't go dry on you before you get the noodles in the pan.

                        I would have used some lemongrass in this as well but I didn't have any prepared so I skipped that.

                        The last thing I did was cover the pan, set the timer, and wait for the eggplant to cook. Well, actually that was the 2nd to the last thing I did - the LAST thing I did was forget totally that I had something on the stove, and not hear the timer when it went off. Until I smelled a burning smell.

                        Scooped the now partially blackened mass out of the pan with great disappointment. I was sure I had ruined my dinner. Nonetheless, I had made it, so I was going to try to eat it, even if I had to eat around the charred, black parts.

                        Only, despite the appearance, it turns out I had NOT actually burned it. Almost - but it had, in fact, caramelized very nicely. It was amazingly good, despite the way it looked. Next time, I'll be aiming for the same result, only ON PURPOSE this time. (I am getting a louder timer though)

                        Of course this time I'll probably burn it for REAL, LOL!

                        I only took the picture AFTER I started eating it, as I assumed I had a failure on my hands. I haven't even got this up on my blog yet! It looks kind of ugly - some shredded carrots would add color and make it more attractive, or if I'd had some Crunchy Sweet Potato bits to sprinkle on there, that would have been good. Which reminds me, I need to make some more of those ...

                          1. re: stormshadow

                            NP - hope you get a chance to make it, and find it as enjoyable as I did.

                    2. Grill both, and make a sandwich with some garlic aioli.

                      1. Add some onions and zucchini and make ratatouille. Easy, tasty, and makes great leftovers.

                        3 Replies
                        1. re: sunshine842

                          Yes, replying to my own post...!

                          Tonight I had a big ziploc full of cherry tomatoes, chunks of peppers (in 3 colors, no less), chunks of zucchini, and chunks of eggplant left over from this weekend's meal of marinated lamb kebabs with vegetables on the grill.

                          Tossed them into a roasting pan and drizzled them with olive oil, salt, pepper, and herbes de Provence (no lavender). Roasted at 400F for about 35 minutes...not really ratatouille, not really a tian (see downthread) -- but a tasty way to use up some leftover veggies, with enough left over for my lunch tomorrow (win!).

                          1. re: sunshine842

                            The combo you mentioned is great warm over arugula with chickpeas or white beans

                          2. re: sunshine842

                            +1, I just had some leftover ratatouille in a whole wheat pita that I had also smeared with TJ's horseradish hoummous. Awesome lunch, and ratatoille only gets better as you re-heat. Or you can toss it with pasta and make a cold salad if you add a smidge more oil.

                          3. Deborah Madison has a wonderful recipe for sweet-and-sour eggplant in Vegetarian Cooking for Everyone. Eggplant, tomatoes, honey, onion, vinegar, mint, olive oil, and feta cheese are the ingredients.

                            1 Reply
                            1. re: nofunlatte

                              I have not tried that one, but I can't get enough of DM's Stir-Fried Roasted Eggplant, also from VCFE. Tomato in that one, too. It's great hot, room temp, cold. As a relish, bruschetta topping, side, or pasta sauce.

                              I also love CHOW's Eggplant, Tomato, and Red Pepper sauce. Sometimes I start with an ounce of diced pancetta, seared and rendered, per quart of sauce.

                            2. Nothing complicated, but this is delicious as a side dish or a vegetarian filling for a sandwich or topping for pasta. Even better next day.

                              Eggplant - Tomato Casserole

                              1 1/2 lb eggplant, cut into 1/2" rounds
                              2-3 onions, sliced
                              4 cloves minced garlic
                              1 Tbl sugar
                              1 Tbl drained capers, chopped or whole
                              1/4 c fresh basil
                              3/4 tsp salt
                              1/2 tsp black pepper
                              1 lb tomatoes, diced 1/4 "
                              1 Tbl olive oil
                              1/4 c grated Parmesan

                              oven to 450. Eggplant on oiled or sprayed baking trays for 15 min.
                              Oil skillet, add onions, garlic, sugar, until soft. Remove from heat; add capers.
                              Large baking dish: arrange baked eggplant with 2 Tbl basil, 1/2 tsp salt, 1/4 tsp pepper. Top with onion mix. Add remaining basil & repeat s & p. Place tomato slices, overlapping. Drizzle w/ more olive oil, top with Parmesan.
                              Bake about 25".

                              7 Replies
                              1. re: pine time

                                This also looks delicious! Yes the Moroccan dish is better next day too but I love it first day also...hee! All ideas here look so good, glad stormshadow asked the question!

                                1. re: pine time

                                  That sounds great. I have to give it a try.

                                  It also reminds me of the Moroccan eggplant, tomato, chickpea stew:


                                  1. re: pine time

                                    Thanks, pine time. I made this for dinner tonight with tomatoes and eggplant from our garden. I served it over garlic and chive tagliatelle. The eggplant was so creamy and rich and wonderful. This is the first year we've grown our own, and the difference in the quality of the fruit compared to grocery store eggplant is unbelievable.

                                    1. re: jmcarthur8

                                      Glad you liked it--funny timing, 'cause I have (yet another) pan in the oven right now--love the stuff. Try it as a sandwich filling--I've used homemade foccacia or ciabatta, both delicious. I also use homegrown tomatoes, basil & Japanese eggplant (just weigh 'em, cause they're so small). I also love that it's not an oil-clogged eggplant option.

                                    2. re: pine time

                                      Oh whew :) I almost never cook eggplant though we love it. This will be our side dish tonight. Thanks in advance for something that sounds very, very good.

                                      1. re: pine time

                                        This was super. I only had one Japanese eggplant and I just kinda mixed it all together at the end and covered with the cheese. I especially like the addition of the sugar and capers. I didn't have any basil which would be great. Thanks.

                                        1. re: c oliver

                                          Glad you liked it. Definitely try it with basil sometime. I'm serving an Indian feast today, and made a spicy brinjal. However, I still prefer the above recipe!

                                      2. Chop and roast both w/ onions and garlic. Thin w/ broth on stove, stir and break up and use a tomato sauce.

                                        I love oven roasted dried tomatoes, keep in olive oil in refrigerator.

                                        2 Replies
                                        1. re: chowser

                                          Lydia Bastianich makes something similar w/o the chx stock--add copious amounts of olive oil, throw in some basil and serve as a salad or sandwich filling (between ciabatta).

                                          1. re: stormshadow

                                            That would make an amazing salad. I love eggplant sandwiches.

                                        2. Some of my favorite uses of garden-fresh tomatoes:
                                          Ina's Provencal Tomatoes
                                          Simply Recipe's Tomato Pie
                                          Caprese Salad
                                          Raw tomato sauce with pasta or cannellini beans

                                            1. Like egg plant parm... but it's something hard to cook for 1-2 servings. I cut round, egg/crumbs/fried. Then I make a stack... 2-3 slices high, with sauce and cheese... a few tooth picks to keep whole thing from sliding apart.

                                              1 Reply
                                              1. re: kseiverd

                                                If you want to scale it down, use ramekins. You don't have to make a whole casserole of parm.

                                              2. Ratatouille is definitely my favorite way to do eggplant. (and tomatoes)

                                                I often do baked stackers... i take roughly 3-4 tbsp fine cornmeal, mix in a little tvp for protein, and 1/2 - 1 tsp italian seasoning, salt and pepper. slice eggplant thinly. slice tomatoes and any other veggies you want in your stack (onions, squashes, etc). dip eggplant in egg white, then crumb mixture and lay on a lined pan. repeat with eggplant and rest of veggies, then stack up as desired and bake it off.

                                                and of course, there's always baba ghanouj!

                                                1 Reply
                                                1. re: Emme

                                                  + Ratatouille. The Julia Child recipe in The Way to Cook is worth the effort to win over skeptics but there are lots of easier methods that do not involve the oven. My husband hated eggplant until I made Julia's and now he whimpers when I make it.

                                                2. No tomatoes in this, but it's one of our favorite ways for enjoying eggplant. You may have to order the Chinese preserved salted black beans online (Amazon carries them), but it's worth it if you enjoy cooking Asian dishes. They last FOREVER in an airtight container in the pantry.

                                                  Bacardi1 Szechuan-Style Braised Eggplant

                                                  1 medium to large globe eggplant, or several small globe or oriental-type eggplants
                                                  2 tablespoons of Chinese salted fermented black beans, soaked in warm water to cover for 20 minutes
                                                  1 tablespoon Chili-Garlic sauce (the Huy Fong “rooster” brand is best)
                                                  1 tablespoon soy sauce
                                                  1 teaspoon sugar
                                                  1 tablespoon fresh ginger (approx. a 2” piece), peeled & minced or grated
                                                  4 cloves of garlic, peeled & minced
                                                  1/4-1/2 pound ground meat (beef, pork, chicken, or turkey)
                                                  1-2 stalks Bok Chow, sliced
                                                  Peanut or vegetable oil
                                                  Wok or large skillet with a cover
                                                  White, brown, or Jasmine rice for serving

                                                  Slice eggplant, unpeeled, into approximately 1-1/2” thick slices, then cut the slices into quarters. Make 2 cuts not quite all the way through from the edge to the center on each quarter. This will allow the eggplant pieces to cook quickly & evenly, as well as help them to absorb more of the sauce.

                                                  Drain the soaked fermented black beans & using a fork, mash with the minced garlic to a rough paste. Add the chili paste, sugar, soy sauce, & ¼ cup cold water. Stir.

                                                  Heat a few tablespoons of oil in a wok or large skillet until hot, but not smoking. Add ground meat & stir fry for about 2-3 minutes or until no longer pink. Add minced ginger & continue stir frying for another minute. Add eggplant pieces & continue stir frying for another approx. 4-5 minutes. Add in the Bok Choy & sauce mixture, & stir thoroughly until well mixed.

                                                  Add approx. ¼ cup or so of water over all, turn the heat down to low/medium low, cover, & allow to cook for another 5 minutes or until the eggplant pieces are tender to your preference. Serve hot over rice.

                                                  1. And here's one that utilizes tomatoes (cherry or regular-size), along with Swiss Chard - a VERY under-utilized, healthy, & delicious green. I LOVE making this to accompany enchiladas (it even makes a good enchilada filling) or Mexican/Spanish meat/poultry mains.

                                                    Bacardi1 Chipotle Cheddar Chard
                                                    (Adapted From “Eating Well”)

                                                    Approx. 2-3 tablespoons extra-virgin olive oil
                                                    1 small onion, peeled & chopped
                                                    1 bunch chard (“Ruby” or “Rainbow” types are particularly good in this), stems and leaves separated; stems thinly sliced & leaves roughly chopped
                                                    1 pint grape or cherry tomatoes halved, or an approximate equal amount slightly larger tomatoes quartered or eighthed (is that a word? Lol!)
                                                    Approx. 1/3 cup chicken broth (or water)
                                                    Approx. ½-1 teaspoon ground “Chipotle Chile Pepper” (McCormick’s)
                                                    1/4 teaspoon coarse salt
                                                    Approx. 2 handfuls shredded sharp Cheddar cheese

                                                    Heat oil in a large skillet. Add onion and chard stems and cook, stirring often, until slightly softened (not browned). Add tomatoes, broth, chipotle pepper, & salt, & bring to a simmer. Add chard leaves, cover, & continue cooking, stirring occasionally, until chard stems are just tender & leaves have wilted down (about 2-3 minutes). Scatter cheese evenly over the top of the chard and continue cooking just until the cheese is melted, (1 to 2 minutes more) & serve.

                                                    1 Reply
                                                    1. Made this last week after having it at a friend's place...very good and I didn't even bother with the breadcrumb process.


                                                      1. I have a bad habit of buying eggplants and not getting around to cooking them until it's *almost* too late. I'm not sure if home eggplants stick around longer than store eggplants before turning brown (because of the travel time to the store). In any case, this is the rationale for giving you my recipe for "frozen eggplant".

                                                        Cut the eggplant into small (0.5 inch) cubes and toss on a cookie sheet with olive oil, salt, black pepper, and a few cloves of garlic. Roast at 350 (or 400 if you get impatient) until it's cooked, probably close to 30 minutes. I use a second cookie sheet (so it isn't hot) and I use a 1 cup measure to lay the eggplant out in discrete mounds on plastic wrap on the cookie sheet for freezing. Once frozen, I store the one cup blocks in a large plastic bag in the freezer to use later as needed.

                                                        The flavors are simple enough that it can be used in many many recipes from this format, and you don't need to worry about cooking it before the soft brown spot grows to take over the entire eggplant.

                                                        1. I've been practically living on roasted eggplant, goat cheese, and fig sandwiches for the last week. My oh my, so delicious, so fast to throw together. And I'm the only one in my family who likes eggplant, so I end up eating a lot of it when I cook it!

                                                          1 Reply
                                                          1. re: modthyrth

                                                            That sounds incredibly delicious. Wow. I know what I'm having for lunch tomorrow!

                                                          2. I like my eggplant on the grill. Just slice it up thin, coat with olive oil and grill til tender. Top with feta cheese and diced tomatos with a little basil.

                                                            1. Well, you folks certainly gave me some ideas. Thank you all. If you have any more, please don't hesitate. :)

                                                              5 Replies
                                                              1. re: stormshadow

                                                                I like this one from Fine Cooking. I also lighten it up by brushing the eggplant with OO and baking it. Great dish for a buffet because it tastes better the next day, so you can make it ahead, and it tastes good at room temp. Very easy and it's vegan.


                                                                1. re: quizwrangler

                                                                  Thanks - looks delicious.

                                                                  I also must say that for any delicious "requiring" slices of "fried" eggplant - I NEVER fry eggplant anymore.

                                                                  I place the slices on a lightly oiled rimmed baking sheet, brushe each slice with extra-virgin olive oil, sprinkle with dried oregano, granulated garlic, & crushed red pepper flakes, & low-broil until just starting to tender up; then I flip, repeat seasoning, & continue cooking until tender.

                                                                  Use these slices in Eggplant Parm, Eggplant Parm subs, Eggplant sandwiches, etc., etc. - really any recipe that calls for slices of "fried" eggplant. Much healthier. I've also semi-dried them in the oven this way, which creates a sort of eggplant chip/jerky. Tasty snacks.

                                                                  1. re: Bacardi1

                                                                    Eggplant prepared ths way freezes very well.

                                                                    1. re: Bacardi1

                                                                      I do something similar because I just hate frying so much. I use a butter knife and very lightly spread with mayo on both sides of each slice (I use Canola Best Foods which is a "light" type). Then press into a bowl of mixed breadcrumbs and parm (seasoned with dry herbs also, if you wish) so each side is coated. Lay on baking sheets and bake at 375-400 degrees for about 12-15 min per side until lightly browned (flip slices once for a total of about 24-30 min baking time).

                                                                      This is not fat free but if you use a really light touch you can end up with breaded slices that taste great but only have perhaps 1 tsp per slice. This approach also means you do not need to salt which is yet another step I detest.

                                                                      These baked slices are delicious just straight from the oven, at room temp or can be served with a creamy dip. And of course they are the basis for eggplant parm. You could make them without the parm but it does add a lot of flavor. When I have lots of eggplant, I make big batches and freeze portions by stacking fully cooled baked slices in ziplocks so it is all ready to be assembled into eggplant Parm anytime without much fuss.

                                                                      1. re: leenagrace

                                                                        Thanks for the idea! I'll definitely have to try this.

                                                                2. Did any one say baba ganoush? Cut eggplant lengthwise and place cut side down on lightly oiled pan. Put this under the broiler until the eggplant collapses. Scoop out the flesh and mix it with tahini, garlic and lemon- google around for a recipe you like but be sure and cook the eggplant as described.

                                                                  1. This is my favorite eggplant dish ever from an old Madhur Jaffrey cookbook. I've lightened it up for everyday eating by baking the eggplant in the oven brushed with oil rather than the first fry, but it is truly luxurious to do it as her recipe instructs.


                                                                    1. Eggplant and tomatoes gratin by Jacques Pepin. I think it was on Fast Food My Way.


                                                                      1 Reply
                                                                      1. re: John Francis

                                                                        Looks both simply & delicious - thanks for the link! :)

                                                                      2. Lots of what my child used to call Rat-a-tat-tooey.

                                                                        1. I make ratatouille often, and can tell you, if you do make it, cut the eggplant up and drizzle it w/ o.o. and bake it for about 15 mins. @ 350, stirring/turning a few times. You'll use a LOT less oil than trying to sautee it in the pan first before you add the rest of the ingreds and cook it all together.

                                                                          My Southern momma loved to slice eggplant (and pattypan or cymling squash) about 1/4" thick, dip it in a batter/mixture (1 cup Bisquick + 2/3 cup milk) and then deep fry it. It's unbelievably good, even if it is on the white trash side... but if you serve it with salad or a bunch of simply boiled/steamed summer vegs (corn, beans, etc.), it's not a terribly unhealthy meal altogether.

                                                                          There is a Morrocan herb sauce/ mixture called Chermoula/Charmoula which is traditionally for fish/chicken/etc., but it's very good on baked eggplant slices, too. It's similar in concept to pesto, but it's spicier and mostly cilantro/coriander and some parsley instead of basil--and no cheese. It's very healthy, to boot.

                                                                          Another one is a TIAN, which is a French-Provencal dish that is layered sliced summer vegs--eggplant, as well as different squash--that are topped w/ chopped tomato and herbs and then baked, covered; and then sprinkled w/ a little cheese and baked, uncovered for a bit. Some recipes include sliced potatoes, which absorb a lot of the liquid that these vegs can give off and then the soaked potatoes brown in the final part of the baking and WOW, is it GOOD. VERY GOOD. There are recipes online, but if you read a few, you can wing it and do the mix of vegs that suits you (or your garden!). It's great for summer and will work into early autumn as well.

                                                                          6 Replies
                                                                          1. re: staughton

                                                                            Staughton: My eggplant-tomato "casserole" (upthread) is really a tian, but tried to make it simpler!

                                                                            LOL on the white trash deep-fried eggplant. (Did you know there's a White Trash Cookbook? Lots of Velveeta, IIRC.) I have beaucoup Japanese eggplant in the garden right now. Some good-ole-boy (girl?) deep-fried may be in my imminent future--thanks. However, I've also battered individual basil leaves & briefly deep-fried--does that take me out of White Trash cooking? (I'm a little squeamish using the W.T. moniker, just doesn't feel quite PC.)

                                                                            1. re: pine time

                                                                              Yeah, the tian concept is wide open to interpretation and that's what makes it great. On the W.T. thing.... I was given the cookbook 20 yrs ago as a present when I lived in SF, CA!! I'm an aging white boy and my 90 year old mother grew up in the foothills of VA. with 10 siblings in a 4 room house with rotting porches and no running water--where I spent part of every summer for the first 15 years of my life. Her own cobpipe-smoking grandmother (who remembered her big brother coming home from the Civil War--which was ended in Appomattox, about 20 miles away) referred to her family as "poor white trash", so I have the right to use that term!! All the sanctimonious "I've never used Bisquick or a Pillsbury roll-out crust or eaten at McDonalds/etc., etc." types on CH may not ever SAY (or type) "white trash", but they're certainly thinking it when they see a recipe for dipping squash in Bisquick batter and deep-frying it--in heavy aluminum, of course. Still, those squash/eggplant are heavenly. They don't even need a dipping sauce. I'm sure there's some Chowhoundy/local & organic /"PC"/ holier-than-thou greenchef way around the Bisquick, but then it wouldn't taste like my Momma's, would it, Sugar?

                                                                              1. re: staughton

                                                                                Well different type of background; but when I go to make my eggplant parmigiana, the egg and breadcrumb dipped eggplant slices hot out of the fryer, nicely salted, get eaten so quickly that the parmigiana itself is usually put off until the next night. The insides just melt in your mouth like nothing else. Even my cats fight for a taste! Bisquick might make a nice change, I always have a box on hand.

                                                                                1. re: staughton

                                                                                  staughton: We must come from the same root stock! One side of the southern parents had 12 sibs, the other just 4 sibs, but slept on mattresses stuffed with cornhusks, had an outhouse (complete with Monkey Ward catalog toilet paper, a well and spring water, and I happily recall summers falling asleep "reading" the walls which were covered with newspapers. Granny cooked on a wood stove, and turned out the most delicious food I've ever eaten. Guess my WT cred is intact, too.

                                                                                  1. re: pine time

                                                                                    OMG! I'm so jealous of the newspaper walls! I would've loved that. It did have those rolled-out linoleum "rugs" with patterns that looked like fabric. Upstairs in the attic was one that looked very Art Deco and geometric--which I didn't discover until I cleaned it! For walls, it had cheap beadboard in most rooms, and dark gray painted plaster with a huge bubble in the "front room"--definitely haunted, every one of the 27 grandchildren was creeped out in that room. Found out later that's where they'd "lay the bodies out" before they buried them in the nearby litlle cemetery over which grew the best blackberries ever. My grandmother used a wood stove, too, but it got taken away when I was really small. I wouldn't say she turned out the most delicious food I've ever eaten, but her toast and breakfast was the best. She was born in 1894 and wasn't doing a lot of cooking by the time I showed up. Did you have any of those ceramic fluted plates with scenes painted on them over the holes in the walls where the old stove pipes had been?

                                                                                    1. re: staughton

                                                                                      Yup, we're related all right: granny's house had the "laying out room," too (next to the sewing room, complete with foot pedal Singer machine), as well as fresh blackberries near the graveyard (they weren't fancy enough to call it a cemetery!). However, the scenic plates over the stove pipe holes came years later, cause those stove pipes were still in use when I was little. When we'd go home after visiting, I thought our house was downright boring.

                                                                            2. Imam bayildi - lots of recipes online.

                                                                              Try poaching the aubergine slices in passata, rather than frying for a different (and healthier) version

                                                                              1. from Arthur Schwartz's site, another Tian, this one from Rozanne Gold: I skipped the onions & didn't drain oil, until after 2 hours and then added a bread crumb/garlic/parsley topping.Delish!

                                                                                1 large eggplant (about 1 1/2 pounds)
                                                                                4 medium-large onions (about 2 pounds)
                                                                                6 large, ripe tomatoes (about 3 pounds)
                                                                                1 1/2 tablespoons mixed dried herbs, such as thyme, crushed rosemary, winter savory; or pre-mixed herbes de Provence, or about 1/4 cup finely chopped fresh herbs such as above
                                                                                1 tablespoon finely chopped fresh basil {and parsley – used more than 1 T}
                                                                                2 teaspoons salt
                                                                                1 teaspoon freshly ground black pepper
                                                                                1/2 cup extra-virgin olive oil

                                                                                Fresh herbs, bread crumbs, romano cheese, parm cheese, 1 minced garlic clove, marjoram, pepper

                                                                                Slice the eggplant (no need to peel), onions and tomatoes as thinly as possible. In a 12 by 8-inch rectangular or oval baking dish, make a layer of onions, then eggplant, then tomatoes.

                                                                                Sprinkle with about 3/4 teaspoon of the dried herbs and the same amount of fresh basil. Sprinkle with some of the salt and pepper Repeat the layers, sprinkling each with herbs, salt and pepper. End with a layer of onions. Pour the olive oil over the vegetables.

                                                                                Place in a preheated 300-degree oven for about 3 hours. While the vegetables bake, press them down with a wide spatula/hamburger turner about every 30 minutes and remove accumulating liquid with a bulb baster or large kitchen spoon. At first the liquid will be just from the vegetables. Eventually, you will be drawing off oil as well. (Save the juices for another use: for a soup or stew base, cooked down slightly as a sauce for pasta, or simply for dunking bread.)

                                                                                When done, the vegetables will have reduced in volume by at least a third and they should be soft and compact. The top layer of onions should be well caramelized. Timing is approximate: it make take as much as an hour longer.

                                                                                Let cool at least slightly before cutting into squares and serving. Or serve at room temperature.

                                                                                  1. Have you seen the movie "Ratatouille"? The fancy version of that dish featured in the film was actually created by Thomas Keller working as a consultant and it's very good. Here’s my shortcut version: Make a sauce by finely chopping and sautéing in olive oil: 3 medium tomatoes, 1 red bell pepper, 1 small onion, 3 cloves garlic, 3 sprigs fresh thyme, and salt. Simmer until it breaks down a bit and gets sweet.

                                                                                    While it is simmering, thinly slice equal parts tomato, eggplant, zucchini, and yellow squash into thin rounds. Rounds should be as equally sized as possible. When the sauce is done, spread it in the bottom of a casserole pan and place the rounds on top in overlapping rows like fish scales, alternating vegetables as you go. Season with salt, pepper, and fresh thyme. Drizzle with olive oil and balsamic vinegar, cover in foil and bake at 400 degree for 20 minutes, then uncover and broil until it looks brown enough for you.

                                                                                    18 Replies
                                                                                    1. re: RealMenJulienne

                                                                                      here's the dirty little secret, though -- when it's arranged in a pan and baked like that, it's a tian -- not ratatouille.

                                                                                      Same flavors, but a ratatouille is cooked on top of the stove.

                                                                                      I do both, though -- depending on how much time and giveadamn I have that day. I've even bunged it all in a foil pan, wrapped it in foil, and tossed it on the grill on a hot day.

                                                                                      1. re: sunshine842

                                                                                        Yup, Kiddo, you ARE my sunshine! I thought I was the only crabby old curmudgeon who groused over that! And I don't even want to remember who the "great chef" is that consulted on the movie. Couldn't tell a ratatouille from a tian? Flatten his toque blanche and demote him to busboy!

                                                                                        Curmudging makes me happy! :-)

                                                                                        1. re: Caroline1

                                                                                          I was corrected in NO uncertain terms the first and only time I made that mistake...and I wasn't even in Provence! (screwing up cooking terms in France is akin to swearing in front of your grandmother)

                                                                                          I would have thought that, given Disney and Pixar's budget, and the fact that they have considerable operations IN FRANCE, that they'd have gone to the source, or at least consulted a *French* chef...but I will concede that true ratatouille is a jumble of vegetables, while a tian definitely has more plate appeal.

                                                                                          1. re: sunshine842

                                                                                            Then I MUST be French! Who knew? Fact is, the clear, precise culinary language of yesterday has been pushed up the Tower of Babel, and forced to jump off! And some of the U.S.A.'s "celebrated chefs" seem be doing a whole lot of the shoving!

                                                                                            I will give Thomas Keller a very slim benefit of a doubt regarding his terminology when he came up with his tian recipe that the whole damn world now thinks is ratatouille. Hopefully he DOES know the difference. And I have no way of knowing whether he expressed objections to Disney and Pixar. I mean, whoever the writers were that Pixar/Disney hired COULD have put in a few lines about "adapting ratatouille" into a more elegant tian. How much brain power does it require to figure that one out? But it wouldn't change the fact that tian is going for looks while a true ratatouille is going for flavor. (imo)

                                                                                            There is a massive erosion of culinary language in America's restaurants and on TV (well, the entire media!), and it stresses me because it makes it that much harder to communicate clearly. It's gone from "You say tom-may-toe and I say tom-mah-toe" to "You say tom-may-to and I say pineapple" in about thirty years or so.. In today's "culinary jabber" there is nothing that can't be the star of a confit. "Confit of carrots" bugs the hell out of me. That's a Tim Love contribution. Well, I guess it goes along with the Great American Diet. If it's not cooked in fat, wrapped in bacon, and drenched with a "designer oil" to "make it healthy," it ain't American...!

                                                                                            Heh! Guess I got that off my chest! '-)

                                                                                            1. re: Caroline1

                                                                                              You'd have had a blast with me a few weeks ago -- one of my ESL students had been trying to follow a recipe written in English, and asked for clarification between bake and roast.

                                                                                              This soon spiraled far away from my lesson plan and into a VERY intricate discussion about all kinds of cooking terms and processes...it wasn't what I'd planned, but they learned a huge amount of vocabulary, they were passionately interested in the subject and the discussion, and I had as much fun as they did -- so I count it as a huge success.

                                                                                              1. re: sunshine842

                                                                                                Isn't it great when a pre-planned discussion takes off on an unintended tangent, and surpprise! You wind up with a jewel like that? I'm also curious about what the ultimate answer was on the difference between bake and roast. I think my answer to someone learning English would have to be that baking is done in an oven and most often involves dishes in which flour (in some form) is the primary ingredient, while roasting can be done in an oven or stove top (Dutch oven) and a protien is the most frequently featured ingredient.... EXCEPT, you bake a fish and roast a chicken. Have you explained to your students that sometimes English sucks? Great question! I can see how it would go tangential. Fun!

                                                                                                1. re: Caroline1

                                                                                                  Oh, they're pretty much convinced that sometimes English sucks. :D

                                                                                                  We ended up that roasting is animal flesh cooked in an oven until browned and crispy on the surface, and baking is anything else. (Pastries, fish, and casserole....which was another whole side discussion, since casserole is the French word for a saucepan)

                                                                                                  1. re: sunshine842

                                                                                                    sunshine, let me throw a wrench in the works...we bake a potato when it's whole, but we roast it when we cut it into wedges (also other cut up veggies, but that confuses the issue even more).
                                                                                                    On the surface, it feels like there should be a quick and dirty answer to the roast vs. bake terminology, but there's not. And that is very unsettling to someone who is a bit anal about cooking terminology and it's specificity. I've been trying to explain to DH that mincing,chopping and dicing are three distinct types of cut (thus following instructions in a recipe DOES matter), and he's not buying it. (this is a man who thinks the bigger the chunks of garlic and onion, the better the dish)

                                                                                                    1. re: jmcarthur8

                                                                                                      Yep, and we discussed that part, too...and IIRC we ended using "cooking something OTHER than pastry in an oven with the objective of a crispy brown crust"

                                                                                                      Mostly, they think English is weird sometimes -- and I can't argue with them!

                                                                                              2. re: Caroline1

                                                                                                Don't get me started on "confit", Caroline.

                                                                                                I know what one is - and most times when you see on a restaurant menu, it ain't that.

                                                                                                  1. re: sunshine842

                                                                                                    Oh, indeed she is, sunshine.

                                                                                                    By the by, do I assume from your post that French does not distinguish between bake and roast? I always get by pretty well reading a menu and other tourist basics but would struggle to know which was which if there is a difference. Pretty essential to have a modest grasp of the language for the parts of the country that I visit, which are not generally areas visted by many foreigners. Your guidance would be appreciated.

                                                                                                    1. re: Harters

                                                                                                      As always, it depends --

                                                                                                      Roast is rôti, as I'm sure you know -- but my copy of "Toutes les Bases et les Recettes de la Bonne Cuisine (by Amélie Barr) just says "faire cuire" (let cook) for pretty much everything else....whether on the cooktop or dans le four!

                                                                                                      My student was mostly trying to understand the subtleties in the English recipe he was working from....and this one in particular has a bad habit of wanting to translate everything letter by letter...sometimes that works, more often it doesn't.

                                                                                                      1. re: sunshine842


                                                                                                        Ah, yes, wanting to translate everything literally. A problem for those of us who use Babelfish or similar online translators. I have a pal who is a linguist by profession (now retired from government service) - fluent in French & German. I recall a thread on a military history board that we both use where someone had tried to translate using an online converter and to which he had also offered a translation. His conveyed an entirely different sense of emotions

                                                                                                        1. re: Harters

                                                                                                          yes -- automated translations will never catch the subtleties (but they have their uses)

                                                                                                          1. re: sunshine842

                                                                                                            Yes, I've been using one to translate restaurant review posts on TripAdvisor for a place in Italy we're visiting. My Italian is extremely limited and my German non-existant and folk from both of those nationalities seem to be post more extensive comments than the generally useless English language ones which seem to be restricted to saying somewhere is the "best place ever" or, of course, the "worst place ever" - usually about the same place.

                                                                                          2. re: sunshine842

                                                                                            Very interesting. My first exposure to ratatouille was through the movie so I didn’t even know there was such a thing as tian. Learned something new today. The film is one of my all time favorites of course.

                                                                                          3. re: RealMenJulienne

                                                                                            Regardless of the semantics, sounds like a delicious recipe. Thanks so much for sharing it!

                                                                                          4. Plenty of options with those two ingredients.

                                                                                            One of my favorite eggplant/tomato dishes is Baigan Bharta, a South Asian dish of mashed, roasted eggplant combined with a tomato curry sauce. While the eggplant roasts, you cook the tomato sauce which is just sauteed onions, ginger-garlic paste, a little jalapeno, a few spices (turmeric, cumin, coriander) and tomatoes. Then you mix the eggplant in with the sauce, and finish off with some lime juice and cilantro. This guy shows how to do it much better than I can: http://blandisboring.com/baingan-bhar...

                                                                                            A Moroccan dish that's very similar to baigan bharta is zaalouk: http://moroccanfood.about.com/od/sala.... Spices and ingredients are virtually identical with this one introducing roasted peppers and olive oil.

                                                                                            Another great way to use eggplant and tomato is in pasta. Rigatoni alla siciliana is similar to the ones I described above. You roast or fry chunks of eggplant then mix them in marinara sauce, toss with pasta, and finish with chunks of mozzarella and basil.

                                                                                            As others have mentioned, ratatouille is another good standby that's simple to make. Just throw in some peppers, zucchini, onions, stock, and some fresh herbs in addition to the eggplant and tomatoes. Both the pressure cooker and crockpot work well for this one.

                                                                                            On their own, there are a plethora of uses for fresh tomatoes: caprese salad, tomato sauce, roasted tomato salsa, pico di gallo, tomato soup, etc. Eggplant can be used as a dip for baba ghannoug, tossed with pasta and some goat cheese, stuffed and roasted with rice, nuts, and herbs, eggplant bruschetta, and others. Hope this gives you a place to start.

                                                                                            1. Poor baby! Such a problem! And I'm jealous because I have the world's brownest thumbs!

                                                                                              One of my favorite eggplant/aubergine recipes is what the French used to call (maybe still do?) caviar d'aubergine, aka "poor man's caviar" and its -- imo -- even better than ratatouille, is easy to make, but takes a while. First stick a nice fat eggplant on a cookie sheet or in a cake pan and set it in a 400F oven until it's soft all the way through. While that's going on, chop an onion, a pepper (bell or not, up to you), 4 medium flavorful tomatoes and a clove (or three) of garlic and sauté them in about a quarter cup of olive oil until golden. If the eggplant isn't soft yet, they can wait. When the eggplant is soft and cool enough to handle (maybe do it ahead of time?) peel it and chop up the flesh and add it to the pan with the onion/pepper/tomato/garlic mixture. Let them stew over low heat until they are a complete mush, stirring every now and then. They should be fairly thick and pretty much indistinguishable from each other. Again, allow to cool. Season to taste with salt and pepper, add a stingy (or not) glug of white vermouth, an equal amount of evoo, and some chopped parsley. Chill and serve with crackers, crusty bread, toast points (if you want to play up the caviar theme), pita bread or even crudités. Its fantastic all by itself, but serve it in a garden at sundown with some nice wine and you're building memories that will linger forever!

                                                                                              Google recipes for moussaka (many of the recipes above that have eggplant layered with meat as a casserole are ALMOST moussaka. Moussaka has a thick layer of béchamel poured on top before baking, and is traditionally served warm or room temperature. Never hot or cold. Really good moussaka is addictive!

                                                                                              I'm getting lazy here (the Olympics are calling!), but Google recipes of Imam Beyeldi. Delicious! Turkish, of course! Turks also make incredible stuffed eggplant, for which they hollow out what Americans call "Japanese eggplant" (the long skinny ones shaped like large zucchini) and then stuff them with a pilaf made with rice, onions, mint, dill, black currants and pie nuts and sometimes ground lamb or beef and sometimes not. It's often served hot with a seasoned tomato sauce over it. (Damn, I'm getting hungry!) And for the record, the stuffed eggplant is a type of "dolma," and the same filling can be used to stuff zucchini, tomatoes, bell peppers, cabbage. Good, good, goo..deeeeeLICIOUS!

                                                                                              Okay. The Olympics are calling... Will I stay awake?

                                                                                              1. Pasta alla Norma! Eggplants melting in tomato sauce with chili-peppers. Here's Marcela Hazan's recipe: http://www.notderbypie.com/marcella-h...

                                                                                                1. The ship has probably sailed on this one, but in case someone else has the same question, I love eggplant with lemon. We received a large heirloom eggplant in our CSA box a couple of weeks ago and it paired well with some tomatoes from our garden. I sliced it about 1/4" thick, salted the slices and drained for approx. 45 min. (flipping half way) then dried off excess with a towel (so it wouldn't get mushy or bitter). I gave them a mist of olive oil & added the juice & zest of a couple of lemons to the eggplant and layered with chunks of fresh tomatoes, crushed garlic & plenty of fresh basil, oregano & black pepper. I baked covered for about 20 minutes @ 450F. It was simple, but delicious, and really showed off the freshness of the veggies. I served over whole wheat pasta, but it could easily be served as a side dish or over well-seasoned quinoa, etc.

                                                                                                  1 Reply
                                                                                                  1. re: eatingherselfalive

                                                                                                    I never thought of using lemon with eggplant, and I like that idea! I still have several good meals' worth of regular and Japanese eggplants out in the garden, and tomatoes, so this is on the list of how I will prepare some of them.

                                                                                                  2. Just made an Indian stuffed eggplant, and afterwards thought "hmmm, that would have been good with a bit of tomato sauce over it" so will give it a try next week. Think I'll plant the Indian eggplant next year (smallish, round, maybe 3-5" overall).

                                                                                                    1. Great thread stormshadow!

                                                                                                      I love Ina Garten's Roasted Eggplant Spread:


                                                                                                      1. My all time favorite eggplant recipe comes from Barbara Tropp who was the chef at the China Moon Cafe in San Francisco. It is fast, uses lots of eggplant, and will convert even those you claim to loathe eggplant. Here is the link
                                                                                                        I have made it more times than I can count. Try it.

                                                                                                        3 Replies
                                                                                                        1. re: ptrefler

                                                                                                          Just glancing at this, it sounds suburb. My eggplants are starting to come in and I will be trying this!

                                                                                                          1. re: coll

                                                                                                            Totally agree w you coll, I wish I was having this right now!!

                                                                                                            1. re: coll

                                                                                                              I made this a few days ago, and thought it was just OK. Didn't pay attention to the "best if refrigerated overnight" advice. I actually threw the recipe away, but just returned here to happily print it out again. I will make sure to include the overnight melding right on top this time.

                                                                                                              I ended up serving this to my husband the day after I made it; no expectations, he has a love/hate relationship with eggplant (mostly only likes it fried for parmigiana) but he went nuts over this! I had given someone most of my harvested eggplant so made this recipe with only a single one pounder, as called for.....definitely not enough! I am double or tripling next time, if we had company it would have lasted only a minute or two. Thanks for sharing!

                                                                                                          2. Here's one not mentioned yet. Try preserving in oil. Lasts a long time.

                                                                                                            1. Here is a very simple and delicious aubergine/eggplant snack. All you need is a little bit of chilli powder, turmeric, salt and oil. That's it. Here is how you make it.

                                                                                                              Also, Sanjay's Eggplant & tomato curry is great too.

                                                                                                              1. Insanely good. Double the eggplant if you like or add a layer of tomatoes atop the first eggplant layer, and/or double the whole recipe.

                                                                                                                Eggplant Quinoa Casserole
                                                                                                                · 1 cup quinoa
                                                                                                                · 1 large eggplant
                                                                                                                · 4 medium garlic cloves, coarsely chopped
                                                                                                                · Scant 1/3 c spicy tapenade (mix 2 tbsp sriracha & 3 tbsp black olive tapenade—adjust this as you see fit if that sounds terrifyingly spicy)
                                                                                                                · Scant 1/2 c pesto tapenade (mix 1/4 cup pesto & 1/4 cup green or black olive tapenade)
                                                                                                                · 1 cup cherry tomatoes or 1 large heirloom tomato sliced in rounds
                                                                                                                · 1 cup packed grated swiss cheese (I suggest Emmental, Comte, or Gruyere)
                                                                                                                · 1 tsp turmeric
                                                                                                                · 1 tsp dried basil
                                                                                                                · 1 tsp paprika
                                                                                                                · 1/2 tsp cumin
                                                                                                                · 1 tsp salt

                                                                                                                Preheat oven to 375 degrees. If the tapenades are in the refrigerator, take them out so they'll be easier to spread later.

                                                                                                                Slice eggplant lengthwise or into rounds into 1/4-inch strips. Lay flat on baking pan. Drizzle with olive oil and sprinkle on a good pinch of salt. Pop in the oven and cook for about 25 minutes, just to get the cooking started (we’ll finish it off later).

                                                                                                                Over medium-high heat, bring quinoa and spices to boil using a ratio of 1 cup quinoa to 1 2/3 cups water (this way the spices are absorbed by the quinoa). turn heat to low and simmer until water is gone and quinoa is tender (if not, you can just add a little water at a time and keep cooking). Do not let quinoa get too mushy. Set aside.

                                                                                                                Preheat oven to 350 degrees.

                                                                                                                Time to assemble! Grease a pan with oil (not extra virgin) or butter. Spread ½ the quinoa over the bottom of the pan, and pack it in tightly. Lay ½ of the eggplant down over this. Spread spicy tapenade atop (or just spoon little blobs all over—it’ll spread when it melts). Sprinkle on about half of the cheese. Add the rest of the quinoa, pack it down, and add the rest of the eggplant. Spread the pesto tapenade over this, then sprinkle on the garlic.

                                                                                                                Spread tomatoes over the top of the gratin, cutting any larger ones in half to prevent them from messily exploding later on. The little guys should be fine.

                                                                                                                Drizzle a little olive oil, salt & pepper over the top, and pop in the oven for 20 minutes. After 20, remove, sprinkle on the rest of the cheese, and throw back in for another 10-15 minutes, until cheese is golden brown (I like mine crispy). Place the pan under the broiler at the end for a nice browning blast to the cheese. Take it out of the oven. Take a picture. Take a series of pictures, even. Chow.