Roasted Eggplant and Roma Tomato Gâteau

Lunch was a synthesis of warm roasted vegetables with cool, fresh greens.  My kind of meal: minimum prep, maximum flavor.

In the fridge, there was a bit of the roasted eggplant and tomato from last night’s dinner.  I used this to layer a beautiful, yet simple to prepare gâteau.  Paired with a green salad with French Four Spice vinaigrette, you could easily think you’re sitting on the banks of the Seine, with Serge Gainsbourg playing in your head. 


In a small oval baking dish, layer your roasted tomato and eggplant mixture alternating with layers of local baby swiss, fresh basil and homemade ricotta.  Slide into a preheated 400˚ oven for ten minutes.  While this is cooking, mix together a simple salad dressing of three parts olive oil to one part balsamic vinegar along with a 1/2 teaspoon mustard, a drizzle of local honey, a half a teaspoon of French Four Spice and some salt and pepper.  Mix this with some local greens (ours were from Honeyrun Farm) and serve with the gâteau.  If you’re feeling sassy and this is on a Saturday, serve with a crispy white.  No one will judge you.  Least of all Persephone.


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