Gratin d’Aubergines à l’Algérienne

Name: Gratin d’Aubergines à l’Algérienne
Yield: 6 servings
Ingredients: 2 1/2 tablespoons olive oil, plus more for greasing; 2 pounds eggplant (3 or 4 small); About 6 ounces Gruyère cheese, grated; Salt and freshly ground pepper to taste; 1 large tomato, cut into thin round slices

December 9, 2011

Like many French Jews today, Jocelyne Akoun (see page 28) is a cultural amalgam. She grew up in a Turkish-Spanish family that lived in Algeria for many years before immigrating to Marseille. This dish could as easily be Provençal as Algerian, the tomatoes having been added when they came to the Old World with the discovery of the Americas.

Cooks' Note

The gratin can also be made without using the eggplant shells. Simply spread the eggplant-and-cheese mixture in a smaller greased casserole, top with the tomato slices and the cheese, and bake as above.

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