I was looking at the Gratins cookbook the other day and two recipes caught my attention – a eggplant parmiggiano gratin and a potato salmon gratin. Now i’m kind of tired of creamy/cheesy stuff and not particularly fond of salmon so the initial thinking took shape of a roasted eggplant topped with charmoula marinated white fish.
It came out very nice – served with the rest of charmoula sauce and tahini sauce on the side. And warm pitas of course. So nice that i feel compelled to write down the recipe for the next time.