Roasted Eggplant, Tomato and Mushroom Gratin

Because of allergies, we don’t have a traditional smoked-fish feast at our annual Yom Kippur break-the-fast. It’s always a vegetarian/dairy meal. I always make mujadarah, my friend Susan always brings her most fabulous kugel in the world and there’s always a salad — usually tomato, also egg salad.

The rest changes from time to time. Once I served spinach gnocchi. Often, spinach pie.

This year I am serving this Eggplant, Tomato and Mushroom Gratin. I’ve made it several times this summer because I planted eggplants and tomatoes in my garden and there was a bounty!

So, with the last of my crop — this wonderful dish. It’s perfect for the occasion. I can make it two days ahead. It’s suitable for any dairy meal but looks festive enough for the holiday.

Roasted Eggplant, Tomato, Mushroom Gratin

•  1 medium eggplant

• 4 tablespoons olive oil

• salt and freshly ground black pepper to taste

• 2-3 tomatoes, sliced (or about 2 dozen cherry tomatoes cut in half)

• 4-6 ounces mushrooms, sliced

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh parsley

• 1 cup grated Mozzarella cheese

• 3 tablespoons grated Parmesan cheese 

Preheat the oven to 425 degrees. Cut the eggplant into slices about 3/8- inch thick. Brush the slices lightly, using about 3-4 tablespoons of the olive oil. Place the slices on a baking sheet and sprinkle with salt and pepper. Roast for 16-18 minutes or until the eggplant is softened and slightly browned, turning the slices once. Reduce the oven heat to 375 degrees. Use any remaining olive oil to place a film of oil in a baking dish and place the eggplant slices in the baking dish. Cover with the tomato slices and mushrooms. Scatter the top with the basil, parsley, Mozzarella and Parmesan cheeses. Bake for about 25 minutes or until top is golden brown. 

Makes 4-6 servings

Greens with Figs and Roasted Hazelnuts

I find it incredibly sad that Ed and I will not be able to host our annual Break-the-Fast. Our group has been gathering together for what seems like forever, and unlike all the other holidays which we celebrate with family, our Yom Kippur break-the-fast included friends from our synagogue and community, people who got together, just for this occasion.

I can’t even remember when we started.

Decades ago.

Not everyone who came had fasted, but we had all done something — skipped breakfast or not had carbs or not had coffee — that reminded us to be mindful about the joy and meaning behind celebrating the new year as well as looking back on what had happened the year before, who we needed to be better to, what we needed to be better at. The Break-the-fast marked a real beginning.

But now we can’t begin because the end of what has brought us to this place doesn’t seem anywhere in sight.

Virtual break-the-fast just doesn’t cut it for me.

I will miss the food too. Our meal is always vegetarian/dairy. No fish because my daughter is allergic. Our must-haves have always been mujadarah, eggplant-mashed potato gratin, my friend Susan’s kugel, a giant challah. And much more, with some changes over the years.

Dessert of course.

But this year it’s just the two of us, so dinner will be salad and roasted salmon.

But ——— even with all the trials and tribulations of the past year as well as the health concerns and social unrest that continue into 5781, I try to be grateful. For my family, friends, my life.

As for food? It will be different this one year. Fortunately, fresh figs are now available! (But only for a short time — one of those get-them-while-you-can items.) Ed and I both love them and I’ve already made several recipes using both green and black figs.

But this salad is the fig dish I’ll be serving post Yom Kippur. It’s easy, festive enough for a holiday meal and easy on the stomach after not eating for a while.

Greens with Figs and Roasted Hazelnuts

• 6 fresh figs

• 2 tablespoons olive oil plus extra for coating the figs

• 3 tablespoons coarsely chopped hazelnuts

• 3 packed cups mixed soft greens such as spinach, frisee, Bibb lettuce, washed and dried

• 2-3 teaspoons white wine vinegar

• salt and freshly ground black pepper

• Parmesan cheese

Preheat an outdoor grill or oven broiler. Brush the figs with a thin film of olive oil and cut them in half. Place them, flesh side down, on a parchment lined baking sheet. Broil for about 5 minutes or until lightly browned. Remove the figs and set them aside. OR: grill them on an outdoor grill. Place the hazelnuts on the baking sheet and broil them for a minute or two to toast them lightly (or bake in a preheated 400 degree oven for 5-6 minutes). Remove the nuts and set aside. Place the greens in a bowl. Pour in the 2 tablespoons olive oil and toss to coat the leaves. Add 2 teaspoons wine vinegar and toss, taste and add the additional vinegar if desired. Add the figs and nuts, toss, taste and add salt and pepper to taste. Grate or shave Parmesan cheese over the greens and serve.

Makes 2 servings