Crab and Eggplant Gratin

by

From Chef Donald Link of Pêche (read more about Pêche here).

Yield: about 5 cups

EGGPLANT BÉCHAMEL


Ingredients:

2 tbsp. butter
1 onion, diced
2 cloves garlic, minced
2 tbsp. flour
2 cups milk
2 cups chicken stock (or more milk)
2 tbsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne
2 tsp. Louisiana hot sauce
2 tsp. lemon juice
2 lbs. eggplant, peeled, diced, and roasted with olive oil, salt, and pepper

Method:
  1. Melt the butter in a medium, heavy-bottomed pot.
  2. Add the onion and garlic and cook until soft.
  3. Add the flour and stir to incorporate. Cook for about 5 minutes.
  4. Add the milk, chicken stock and all of the seasonings. Cook, stirring frequently until mixture starts to thicken (about 10 minutes), then add the eggplant and cook for another 10 minutes.
  5. Purée the entire mixture and adjust seasoning as necessary.

BREADCRUMBS

Ingredients:

1 cup breadcrumbs
2 tbsp. melted butter
1/2 tsp. salt
1/4 tsp. black pepper
1 oz. Parmesan, grated
 
Method: Combine all ingredients.

TO FINISH

Ingredients:

1 lb. crab claw meat, picked through to remove any shells

3-4 large eggplants, cut into a large dice (you need about 10 cups) and roasted until completely cooked

eggplant béchamel

6 oz. fontina, grated

6 oz. Parmesan, grated

1 bunch green onions, sliced

breadcrumbs

 

Method:

  1. Heat oven to 425ºF.
  2. Combine all of the ingredients, being careful not to shred the crabmeat. If the mixture seems too thick, add a little milk to thin it out.
  3. Pour into 8-inch by 12-inch casserole dish. Top with breadcrumbs.
  4. Bake for about 15 minutes or until the top is browned and bubbling.