You guys know that on average 20 lbs (roughly 9 kg) of eggplant contain about the same amount of nicotine as a cigarette?
In fact eggplants, tomatoes, potatoes, and tobacco are all nightshades. They all share some similar properties to different degrees.
Still eggplant is specifically notable because it has the most concentration of nicotine of any edible plant. So, sure, tomatoes have some nicotine as well, but not to this extent.
But can you imagine going for a 20 lbs eggplant break? “Hey guys, I’m gonna step outside for quick a eggplant-break!” Nom, Nom, Nom...
Or, you know, eating 20lbs of eggplant after sex “Whew, that was great. Care for some eggplant?”
Or saying “Hon, can you run to the store and get me 20lbs of eggplant? Menthol ones pluh-eeze!”
Not to mention how difficult it would be to carry that much eggplant in a shirt pocket.
Is the next big thing going to be Marlboro Parmesan? Or eggplant patches?
Who knows, only time will tell…
For now - and whether you’re a nicotine addict or not - all we can do is enjoy eggplant (not 20 lbs though) in this awesome eggplant gratin with herbs and creme fraiche.
I got some amazing purple striped eggplants and a lot of fresh herbs from the farmers market over the weekend. So making this dish was pretty much a no-brainer.
This gratin is a great meal to make for impressing friends and family.
It looks like you put a lot of hard work and time into it and it tastes fabulous. So rich. The fresh ingredients really "make it." Especially chives, thyme, and parsley.
They’re the core of this recipe, they really enhance the flavor in the mouth.
As it bakes the creme fraiche and Parmesan cheese form a to-die-for crust,
This dish is filling without being a carb bomb nor with that ‘unbutton your pants’ feeling.
Just serve with a nice fresh salad and you got a hearty, healthy meal on the table.
The nights are getting colder and longer and what better way to warm up your table than with this delicious eggplant gratin!
2 medium eggplants, sliced into ½-inch thick slices
2 tablespoons olive oil
2 cups / 475 ml tomato sauce (such as marinara sauce)
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 tablespoon thyme leaves
¾ pint / 12 oz /350 ml creme fraiche (or heavy cream)
1 cup / 1.8 oz / 50 gr grated Parmesan cheese
Fine grain salt
Ground black pepper
Preheat oven to 375°F (190°C) and place a rack in the middle.
Season eggplant slices with salt and pepper and lightly brush with olive oil.
Heat a large griddle pan (or skillet) over medium-high heat and fry eggplant slices in batches until golden on both sides. Set aside.
Place creme fraiche (or heavy cream) in a small saucepan over low heat, bring to a simmer and let reduce to half (keep an eye on it, it will boil over fast if you don’t watch it.)
Stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.
Lightly grease a 9-inch casserole dish or gratin pan.
Cover the bottom of the baking dish with some tomato sauce and arrange eggplant slices on top to form a uniform layer. Cover the eggplant with some tomato sauce and some Parmesan cheese. Repeat to make 3 layers, making sure to end with a uniform layer of tomato sauce
Ladle over the reduced creme fraiche and sprinkle on a final layer of Parmesan cheese.
Bake uncovered in the oven for about 30 minutes, until browned and bubbling. Let rest briefly before serving.
One serving yields 292 calories, 21 grams of fat, 17 grams of carbs and 10 grams of protein.