Eggplant Gratin

So, Valerie brought a bunch of weird veggies and challenged Andy to do something with them. We ended up with an eggplant gratin!

She brought:

Leeks
Artichokes
Eggplants

also we used
1/2 of an onion
cream of celery soup
1/2 cup whipping cream
A little champagne!
grated mozzarella and parmesan

spices:
Lemon Salt
Nutmeg
Little Celery Salt
Little Garlic salt
Little Curry
Little cumin
 

Cut off artichoke stem, Take off outer leaves Cut in half. Chop up a but and put in baking pan.

Cut the ends off of the eggplant,  chop and put in pan.

Dice 1/2 onion - put in pan

Cut ends off of leek. Chop, put in pan.

Slightly salt over veggies
Lemon Salt
Nutmeg sprinkled over top
Little Celery Salt
Little Garlic salt
Little Curry
Little cumin

Sauce -

Mix cream of celery soup with whipping cream. Put in a little Champagne!

Pour sauce over top.

Sprinkle grated Mozzarella cheese and some grated parmesan over the top.

Put in 350 - 400 oven. 30 or 30 minutes (longer for artichokes!) Watch to make sure the cheese does not burn. A good way to tell is about 20 minutes after it starts to bubble.

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