Like many French Jews today, Jocelyne Akoun (see page 28) is a cultural amalgam. She grew up in a Turkish-Spanish family that lived in Algeria for many years before immigrating to Marseille. This dish could as easily be Provençal as Algerian, the tomatoes having been added when they came to the Old World with the discovery of the Americas.

　　

Ingredients

6 servings

　　2 1/2 tablespoons olive oil, plus more for greasing

　　2 pounds eggplant (3 or 4 small)

　　About 6 ounces Gruyère cheese, grated

　　Salt and freshly ground pepper to taste

　　1 large tomato, cut into thin round slices

　　

Step 1

Preheat the oven to 375 degrees, and grease an ovenproof 9-by-12-inch casserole.

　　

Step 2

Cut the eggplants in half lengthwise. Steam them for 5 minutes, or microwave them in a bowl for 5 to 8 minutes, depending on the size, until the interior is soft. When the eggplants are cool enough to handle, scoop out the pulp with a spoon into a colander, pressing out and discarding the water. Be careful to keep the shells intact.

　　

Step 3

Chop the eggplant pulp, transfer it to a large bowl, and mix in all but 1/4 cup of the cheese. Taste, seasoning with salt and pepper. Spoon the eggplant-and-cheese mixture into the shells, cover each with a thin slice of tomato, sprinkle the remaining cheese on top, and drizzle with olive oil.

　　

Step 4

Place in the prepared casserole, and bake for 30 minutes. If the tops of the eggplants are not golden brown, put them under the broiler for a few minutes. Serve hot, accompanied by a big salad.

　　Cooks' Note

　　The gratin can also be made without using the eggplant shells. Simply spread the eggplant-and-cheese mixture in a smaller greased casserole, top with the tomato slices and the cheese, and bake as above.

　　Quiches, Kugels, and Couscous