Cauliflower, Eggplant & Gouda Bake
Active Time: 20 minutes | Total Time: 1 hour | Serves Serves 4
- 1 head cauliflower
- 1 medium eggplant, cut into 3/4-inch cubes
- 1/3 cup + 1 tablespoon extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 2 cups grated Gouda or Cheddar
- 1/4 cup dried breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 cup coarsely chopped flat leaf parsley
Heat the oven (with the oven rack in the middle) to 425°F.
Cut off the green leaves from the cauliflower. You can either break off large florets with your hands or use a knife to cut them away from the core. Cut the large florets in half or thirds and place on a rimmed sheet pan.
Cut off the stem end of the eggplant. Now slice the eggplant into ¾-inch thick rounds. Stacking 2 or 3 rounds at a time, cut the rounds into ¾-inch cubes. Add to the pan.
Drizzle the vegetables with 1/3 cup of the oil and sprinkle with the salt, red pepper, and black pepper (about 12 turns on pepper mill). Toss with your hands so everything is well coated with the oil and arrange in a single layer. Transfer to the oven and roast until tender and browned, about 40 minutes.
Meanwhile grate the Gouda and set aside.
Coarsely chop the parsley and add to a small bowl along with the breadcrumbs. Grate the Parmesan (if grating yourself) and add to the bowl. Stir in the remaining tablespoon of oil.
Slide the roasted vegetables into a large bowl. Add the grated Gouda and toss. Transfer to a an 8 by 8-inch baking dish. Sprinkle the top with the breadcrumb mixture.
Bake until the cheese has melted the breadcrumbs are golden brown and crispy, about 10 minutes.
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