Ease of Preparation: Medium.
Yield: 4 servings.
Ingredients:
1 cup (240ml) pancetta cut into ½ inch cubes
16 baby potatoes, halved
4 small endives, cored and sliced
4 small Japanese eggplants, halved lengthwise and sliced
½ cup (120ml) white wine
3 tablespoons (45ml) maple syrup
Salt and pepper
2 tablespoons (30ml) butter
¼ cup (60ml) all-purpose flour
2 cups (480ml) milk
½ teaspoon (3ml) ground nutmeg
1 cup (240ml) grated Gruyere cheese
3 tablespoons (45ml) chopped fresh chives
½ cup (120ml) panko breadcrumbs
Method:
Preheat the oven to 400 degrees.
Add pancetta to a large skillet and place over medium heat.
Cook for 6-8 minutes or until golden and crispy.
Remove pancetta from pan and place on a paper towel to remove excess liquid. Reserve.
Return pan to heat, add potatoes to pancetta oil and cook for 8-10 minutes, or until golden and slightly soft.
Add endives and eggplant, and cook for 4-5 minutes, stirring occasionally.
Once eggplant and endives are slightly soft, deglaze with white wine.
Simmer for 2-3 minutes, or until reduced. Add maple syrup.
Season with salt and pepper and remove from heat. Reserve.
Meanwhile, in a separate saucepan, melt butter over medium heat.
Once melted, stir in flour until combined.
Add milk, and stir constantly.
Bring to a simmer and cook for 4-5 minutes, or until sauce has thickened.
Add nutmeg and Gruyere cheese, and stir until cheese is melted and has fully incorporated the sauce. Cook until the sauce is thick and coats the back of a spoon.
Season with salt and pepper and remove from heat.
Place equal amounts of eggplant and endive mixture into 4 individual oven-safe dishes.
Top with sauce, and sprinkle panko breadcrumbs over the top.
Place dishes on a baking tray and put in the hot oven.
Bake for 8-10 minutes, or until breadcrumbs are golden and sauce is bubbling.
Remove from oven, and serve hot.
Garnish with crispy pancetta and fresh chives.
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