Eggplant Gratinée with Garlic, Anchovies, and Nutritional Yeast

Preparation info

  • Difficulty


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By Ole Mouritsen

Published 2014

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  • neutral-tasting oil, for deep-frying
  • eggplants, preferably the firm, long, and thin Japanese variety
  • cloves garlic, crushed
  • anchovy paste
  • nutritional yeast
  • panko bread crumbs


  1. Heat the oil in a large, deep pot over medium-high heat until hot. Preheat the oven broiler.
  2. Slice the eggplants in half lengthwise and deep-fry them in the hot oil until they are done through. Allow to cool.
  3. Score a diamond pattern into the cut sides of the eggplants and rub them with the crushed garlic. Then spread the anchovy paste on them. Make a half-and-half mixture of nutritional yeast and panko bread crumbs and sprinkle that on top.
  4. Broil until the surface is golden.