Comments on: Eggplant, Zucchini & Basil Gratin

By: Colloquial Cook

Colloquial Cook — Wed, 02 Sep 2009 18:48:41 +0000

I get the point much better when pictures are out of focus. This way I don’t have to look for my glasses.
That’s a little too much cheese for me to make that dish, but I’m pretty sure if you served this to me I’d love it. I’m starting to adapt to grilled cheeses in gratins. They’re talking about not ripping my French nationality off me yet.

By: Summer meals: gratins and sauces — Constables Larder

Summer meals: gratins and sauces — Constables Larder — Mon, 31 Aug 2009 21:22:09 +0000

[...] been on a gratin kick again the last few days. The first one was a remake of an eggplant, zucchini, basil and cheese gratin dish I blogged a year ago. It was one of my favorite meals of 2008, and it struck gold again. It [...]

By: Judy@nofearentertaining

Judy@nofearentertaining — Tue, 19 Aug 2008 20:38:00 +0000

I love non-recipes like this. Can’t wait to try it. Our growing season here in FL is opposite and doesn’t start until October or November, so I’ll have to wait until then!

By: Giff

Giff — Tue, 19 Aug 2008 19:58:00 +0000

I’d never heard of a “tian” before, so thanks for teaching me something new Stacey! I hope you like the results. I just had the leftovers for lunch, and the basil permeated the dish even more overnight and in re-warming. Delicious!

By: Stacey Snacks

Stacey Snacks — Tue, 19 Aug 2008 19:43:00 +0000

Giff,
This is a tian.
I was going to make an olive oil zucchini cake w/ the bounty, but will make this instead!
I will keep you posted!
Thanks, Stacey