Equanimous Eggplant and Potato Gratin

This rich, creamy gratin may not be the most authentic dish from the kitchens of Provence or Tuscany, where this hearty vegetable casserole is often prepared with cheese and cream. However, this vegan version, though not strictly traditional, has all the comforting, satisfying flavors of the classic without any of the dairy. [More description of the dish goes here.]

The story behind this recipe is a long and winding one, beginning with a chance encounter with a farmer at a local farmers' market. The farmer was growing beautiful eggplants and potatoes, and he insisted that I try them. I was immediately impressed by the flavor of the vegetables, and I knew that I had to create a dish that would showcase their natural goodness. [Continue with more backstory here.]

Prep time: 20 | Cook time: 40 | Serves: 4

Ingredients

• 1 large eggplant, peeled and sliced
• 1 pound potatoes, peeled and thinly sliced
• 1 can (13 ounces) full-fat coconut milk
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1/4 cup dairy-free butter, divided

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Boil potatoes in salted water until soft but still firm, about 5-7 minutes.
3. In a large skillet, sauté eggplant and onion in coconut milk until softened, about 5-7 minutes.
4. Season with parsley, salt, and pepper.
5. Spread half of the eggplant mixture in the bottom of a 9x13 inch baking dish.
6. Top with half of the potatoes.
7. Repeat layers.
8. Dot with dairy-free butter.

Why It Works

• The coconut milk adds a rich, creamy flavor to the gratin without any of the dairy.
• The eggplant and potatoes are cooked until they are soft and tender, creating a comforting and satisfying dish.
• The parsley, salt, and pepper add flavor and depth to the gratin.
• The dairy-free butter adds a touch of richness and flavor to the top of the gratin.