Ingredients Jump to Instructions ↓

  1. 4 whole poussins, dressed, rinsed under cool water and patted dry

  2. Salt

  3. Freshly ground black pepper

  4. 2 cups balsamic vinegar

  5. 2 heads garlic , cut in half

  6. 1 onion, quartered

  7. 2 sprigs fresh rosemary

  8. 1 teaspoon plus 1/2 to 3/4 cup olive oil

  9. 1 teaspoon olive oil , plus

  10. 2 tablespoons for bread crumbs

  11. 1 small eggplant cut into 1/4-inch slices

  12. Salt and pepper

  13. 1/2 cup olive oil, for sauteing eggplant

  14. 1 large vine-ripened tomato, cut into 1/4-inch slices

  15. Drizzle olive oil

  16. 3/4 cup fine dried bread crumbs

  17. 1 tablespoon fresh basil leaves, chiffonade

Instructions Jump to Ingredients ↑

  1. Season the poussins with salt and pepper. Place in a large zip-lock bag. Add the vinegar, garlic, onions, and rosemary . Seal completely and place in the refrigerator. Marinate for at least 2 hours, turning occasionally. Preheat the oven to 375 degrees F. Remove poussins from the bag and place on an oval clay baking dish , with a lid. Lay the onions and garlic around the poussin . Add 1/4 cup of water and place in the oven. Bake for 30 minutes. Remove the lid and continue to bake for 30 minutes. Remove from the oven and let sit for 5 minutes before serving.

  2. For the Eggplant and Tomato Gratin: Preheat the oven to 400 degrees F. Grease an 8 or 9-inch porcelain round or oval 2-inch dish with 1 teaspoon of the oil. Season both sides of the eggplant with salt and pepper. In a large saute pan, over medium heat, add 1/2 cup of the oil. When the oil is hot, pan-fry the eggplant until golden on both sides, about 2 to 3 minutes on each side. **Add more oil if needed. Remove from the heat and transfer to the prepared pan. Arrange the slices in 1 layer over the bottom of the dish. Season both sides of the tomatoes with salt and pepper. Arrange the tomatoes in 1 layer over the eggplant. Drizzle the tomatoes with olive oil. In a small mixing bowl, combine the bread crumbs and 2 tablespoons olive oil. Season with salt and pepper. Mix well. Sprinkle the mixture evenly over the tomatoes. Place on the top rack in the oven and cook for 15 minutes. Remove from the oven and let sit for 2 minutes before slicing.

  3. To serve, place each poussin on a serving plate. Serve with a wedge of the Tomato and Eggplant Gratin . Garnish with basil.


Send feedback