Gratin Catalan
Submitted by kristinblanche
Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
100 minGratin Catalan is a celebration of Catalan cooking at its most rustic. Layers of sauteed eggplant and fire-scorched peppers get stacked with briny capers and finished with a crunchy pine nut breadcrumb topping laced with anchovies and black olives.
Every component gets its own treatment before the dish is assembled. The eggplant slices are salted and drained for an hour to pull out bitter moisture, then pan-fried until golden. The peppers are charred under the broiler, peeled, and cut into thick strips. This layered prep is what builds the depth, since each element brings its own texture and flavor to the final dish.
The breadcrumb topping is where it gets interesting. Pine nuts are toasted in olive oil until golden, then tossed with breadcrumbs, oregano, and parsley for a savory crunch that contrasts with the silky vegetables underneath.
Anchovies draped across the top in a decorative pattern with olives and pimiento strips make this as striking to look at as it is to eat. It’s equally good warm from the oven or at room temperature, making it ideal for a summer spread.
Pro Tips
- Salt the eggplant for the full hour. Skipping this step means extra oil absorption and bitter slices.
- Char the peppers until truly scorched, almost blackened. The skin peels off easily only when it’s fully blistered.
- If the anchovies taste aggressively salty, soak them in milk for 10 minutes before using. It mellows them without losing flavor.
- A final drizzle of good olive oil before baking pulls everything together.
Variations
- Skip the anchovies for a vegetarian version and add extra capers for brininess.
- Layer in sliced zucchini alongside the eggplant for a lighter, more colorful gratin.
- Top with crumbled feta or goat cheese before baking for a tangy, creamy element.
Ingredients
Directions
Preheat the broiler.
Cut the unpeeled eggplants into ¼ inch thick slices.
Sprinkle with salt and place in a colander over a bowl for 1 hour.
Brush the peppers with olive oil.
Place them in the broiler and broil on all sides.
They should be well scorched but do not burn them.
Run them under cold water and remove the skins.
Slice the peppers in half, remove the seeds, then cut the pepper into thick strips.
Reserve.
In a small skillet heat 2 tablespoons of olive oil.
Add the pine nuts and cook them until they are lightly browned.
Add the bread crumbs.
Sauté the mixture for a few minutes, then season with a pinch of salt and pepper.
Add the oregano and parsley.
Drain the eggplant slices and dry well on paper towels.
In a large skillet heat 4 tablespoons of olive oil.
Sauté the eggplant slices, adding more oil as you need it, until they are nicely browned.
In an oval baking dish make a layer of eggplant.
Top with a layer of peppers.
Sprinkle with a few capers and repeat the layers.
Top with bread-crumb mixture.
Make a lacing of anchovies and optional pimiento strips with the black olives in between in a decorative pattern.
Dribble olive oil over the vegetables and bread crumbs.
Bake the gratin for 10 to 15 minutes in a 350℉ (180℃) F oven.
Serve warm or at room temperature.
Note: If the anchovies are too salty, soak them in a little milk for 10 to 15 minutes.
Dry on paper towels and add to the dish.
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