Veggie-filled, meatless dishes from Diana Henry are the theme this week at I Heart Cooking Clubs. Mediterranean Potato, Tomato and Goat Cheese Gratin from her book Plenty fit the theme and appealed to me for a few reasons, the most important being that with just a few tweaks, the whole family would eat it!
Assembled like a lasagne with layers of
roasted eggplant, sautéed onions and garlic, tomatoes, and cheese, with thinly sliced potatoes
replacing the pasta, it came together quite quickly. I used roasted
cherry tomatoes that I'd prepared and frozen in the summer instead of
the current "fresh" crop from my grocer and keeping family preferences in mind, substituted mozzarella for goat's cheese and omitted the olives.
Based on the assembly instructions, I was supposed to have only two layers of potatoes, top and bottom, but based on the mound of slices my mandoline produced, I had three, which may explain the additional 15 minutes cooking time needed!
This dish really exceeded my expectations. It was light and very fresh tasting with the brightness of the tomatoes more than compensating for the absence of olives. The eggplant and potatoes added body without heaviness and the small amount of cheese wasn't enough to drag it down. Family enjoyed it and I'm looking forward to making this again, particularly at the end of summer with garden fresh produce.
Visit here to see the other "Veggie Variations" at IHCC.