This is a gorgeous dish, sumptuous and rich, a perfect accompaniment to grilled lamb or to steak. I have served it as a vegetable main dish with brown basmati rice too. By rights, cream and eggplant should never meet, but here they seem to work splendidly.
Oh, and can I remind you of the Green Curry of Shrimp and Thai Eggplant in The Kitchen Diaries?
Recipe information
Yield
enough for 2 as a main dish with rice, 4 as a side dish
Ingredients
Preparation
Step 1
Wipe the eggplants and cut them into long slices, about 1/4 inch (6mm) thick. Put the slices in a colander and sprinkle with salt. Leave for a good half hour, until they have relaxed (each piece will go a bit floppy), then rinse and dry. Preheat the oven to 350°F (180°C).
Step 2
Peel and thinly slice the onion. Cook it in a little olive oil until it has softened, but stop before it colors. Peel and slice the garlic and add it to the onion as it cooks. Lift out the onion and garlic and place in a shallow baking dish. Put more olive oil into the pan and add the rinsed and dried eggplant. As each slice starts to color, turn it over, then, when all are golden—though far from brown—drain them thoroughly on paper towels. This is essential if there is not to be too much oil in the finished dish.
Step 3
Lay the eggplant slices in the baking dish on top of the onion, scattering with salt, pepper, and thyme leaves as you go. Pour the cream over the eggplant and onion, scatter over a couple of spoonfuls of grated Parmesan, and bake for thirty-five to forty-five minutes, until bubbling and lightly browned here and there.
