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    Home / Main Courses / Entrees
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    Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}

    By Alanna Taylor-Tobin on Oct 4, 2014 (updated Feb 7, 2020) / 38 Comments Jump to Recipe

    A rich and creamy eggplant gratin recipe brimming with the flavors of late summer: sweet peppers, roasted garlic, caramelized onions, and tender eggplant all smothered in a Parmesan and thyme-kissed bechamel.

    delicious Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}

    It feels like summer is never going end here in the Bay Area. Despite being shorter in length, the days are sunny and warm, and the markets still abound with stonefruit, eggplant, summer squash, and peppers. At Pizzeria Delfina last night, we sat outside in shirtsleeves and devoured a cool tomato soup drenched in good olive oil and lumps of gooey burrata, sweet peppers fried in whisper-light tempura batter with Calabrian chile aïoli, and eggplant parmesan baked in an individual cast iron skillet. There were spicy green beans, tender zucchini, and berry gelati for dessert. The calendar may say Fall is here, but the table was all summer.

    veggies

    This is not atypical for Northern California, yet the incongruous weather never fails to throw me. When I first moved to San Francisco ten years ago, I made friends with a bartender at Cafe Gratitude who liked to host private dinners from his home in Cole Valley. Jake (whom we would later dub "Jake the Flake") asked me to bake desserts and fresh bread for a "Fall Harvest"-themed dinner, which I agreed to do at cost because I was so excited about the concept, and hoped that it would lead to more collaborations. I spent the weeks leading up to the dinner testing recipes in our sweltering kitchen: vegan pumpkin pie thickened with pureed cashews, caramel-glazed tarte tatin, rustic rye bread, and loaves of black olive fougasse whose dough got a 3-day fermentation for extra flavor.

    eggplant

    On the day of the event, I arrived an hour early at Jake's house with desserts and bread in tow. It was a warm day, more reminiscent of summer than fall. I expected the kitchen to be a frenzied mess of autumnal ingredients – brussels sprouts, cranberries, winter squash, sweet potatoes – but instead the kitchen gleamed, spotless, as Jake lazily switched off the TV and gave me a run-down of the menu-to-be. "I went to the farmer's market this morning," Jake said, "and they didn't really have any fall stuff. So I guess it's gonna be more like a late summer meal." He showed me the host of melons, cucumbers, tomatoes and peppers he had purchased, and I wondered to myself why they weren't in prepared form with dinner for twelve a mere hour away.

    eggplant slices pre baking

    tray of eggplant slices

    Jake put me to work setting the table for guests, a collection of Jake's friends and Cafe customers who had each payed $40 for their multi-course meal. I don't remember much about the food we served that night, probably because I didn't get to eat any of it. Jake threw things together as we went, and I spent most of the meal running dishes to and from the long table. There was a chilled melon soup that Jake pureed up on the fly, and a half-hearted nod to fall with a green salad dressed in a touch of fresh pomegranate juice. Whatever the entree was, Jake made what he thought was an extra plate for us to share. After bringing the plates to the guests' table, we stood in the kitchen, forks poised over our scraps of food, when a guest came in to tell us that we were one plate short out front.

    roast garlic

    In spite of Jake's caution-to-the wind approach as a chef, the food he put out was light and fresh, consisting mostly of vegetables prepared to order. Plates were a panoply of color that let the produce take center stage. Until it was time for dessert.

    chopped peppers

    liquid poured onto skillet

    Next to Jake's dishes, my offerings seemed stodgy, heavy, and out of place. The guests were polite about them (they were probably just thrilled to have something substantial to eat after all the raw vegetables) but I felt embarrassed by the whole situation, as though I'd shown up to a pool party wearing a floor-length fur coat.

    sauce spread on skillet

    eggplant laid in skillet

    I wish I could say that Jake and I went on to work together in a more organized fashion; instead, I spent the next year chasing down the money he owed me, hence his new title. I did learn a couple of lessons, though. The first was to be careful who you work for; life is way too short for those kind of shenanigans.

    eggplant in skillet

    The second lesson is that San Francisco seasons don't follow the calendar the way they do in other parts of the country. If you sense a slight crispness in the air come September, don't be fooled into stocking up on roots and tubers. Better to stick with tomatoes and plums for the heatwave that inevitably hits in early October. Though I wouldn't mind dressing in boots and sweaters, crunching leaves under my feet in the brisk air, and tucking into a bowl of butternut soup for dinner, I'm also thrilled to get more time with dry-farmed tomatoes, eggplant, and sweet peppers, which are currently at their peak.

    cheese sprinkled onto gratin

    Like Jake long ago, I couldn't resist the crates of pretty summer produce at the farmer's market the other day. The magenta and aubergine eggplants called my name, and so did the super sweet Jimmy Nardello peppers at the Riverdog Farm stand. I cooked them into this gratin, which straddles the line between summer and fall with loads of late-summer vegetables coated in a nap of bechamel and baked until tender. It's a rich dish, deeply flavorful, and one that's best made on a genuinely cool day, when you don't mind having the oven on for a good couple of hours. Garlic and eggplants are roasted. Sweet onions and peppers get a long, slow cook on the stove. The whole thing is layered in a parmesan and thyme-kissed bechamel and baked until bubbly. You'll want to serve scoops of this with a light green salad, and perhaps some good bread or toast for mopping up the sauce.

    cheesy Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}

    Best of all, this is a great dish to make ahead of time, so you won't get caught flaking on your dinner guests.

    overhead shot of skillet Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}

    More Eggplant Recipes:

    • Curried Roasted Eggplant with Smoked Cardamom and Coconut Milk
    • Roasted Eggplant, Chickpea, and Summer Vegetable Tagine
    • Tiny Eggplant with Muhammara and Feta

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this eggplant gratin recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}

    Print Recipe Pin Recipe
    A rich and creamy eggplant gratin recipe brimming with the flavors of late summer: sweet peppers, roasted garlic, caramelized onions, and tender eggplant all smothered in a Parmesan and thyme-kissed bechamel.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total: 1 hour hour 25 minutes minutes
    Servings: 8 small but rich servings

    Ingredients

    For the roasted garlic:

    • 1 large head garlic
    • 1 tablespoon olive oil
    • big pinch salt
    • good grind pepper

    For the eggplant:

    • 3 1/2 pounds globe eggplant, trimmed and cut into 1" thick rounds
    • 6 tablespoons olive oil
    • 1 teaspoon fine sea salt
    • 1/2 t freshly ground black pepper

    For the peppers:

    • 1 pound Jimmy Nardello peppers (or other sweet red pepper such as bell or gypsy), stemmed, seeds and ribs removed, sliced fairly thinly
    • 2 large cipollini onions (or 1 large yellow onion), peeled, halved, and thinly sliced
    • 2 tablespoons olive oil
    • 1 tablespoon fresh thyme leaves
    • 1/2 teaspoon fine sea salt
    • 1/2 cup dry white wine (such as Sauvignon Blanc)

    Bechamel:

    • 3 tablespoons butter
    • 5 tablespoons sweet white rice flour (or all-purpose wheat flour if not gluten-free)
    • cloves from the roasted garlic
    • 1 tablespoon thyme leaves
    • 3 cups whole milk
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup grated parmesan, plus another 1/2 cup for the top of the gratin (4 ounces / 110 grams total)
    Prevent your screen from going dark

    Instructions

    Roast the garlic:

    • Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
    • Cut the top off the garlic head, exposing the cloves. Place the head cutside-up in a small baking dish and drizzle with the oil, salt, and pepper. Roast in the oven until deeply golden, 35-45 minutes. Let cool completely. When cool, squeeze the cloves out and into a small bowl.

    Prepare the eggplant:

    • Divide the eggplant slices between two rimmed baking sheets and drizzle each with half of the oil, salt and pepper. Toss the eggplant slices to coat them as much as possible; there won't be enough oil to coat each piece, but it will cook up fine anyway. Roast the eggplant at 400ºF until golden and tender but still holding a shape, 30-40 minutes, turning the eggplant after about 20 minutes when the bottoms are golden. Remove from the oven and let cool.

    Prepare the peppers:

    • Over a medium flame, heat the oil in a 10" oven-proof skillet with 2-inch high sides (or another wide skillet if you plan to bake this in a lasagna pan instead). Add the onions and cook, stirring occasionally, until wilted and tender, 5-10 minutes. Add the peppers, thyme, salt, and wine. Increase the heat to bring the pan to a simmer, then cover partially, lower the heat, and simmer until the peppers are very tender and the pan is mostly dry, 30-40 minutes.

    Make the bechamel:

    • In a large, heavy-bottomed saucepan, melt the butter over a medium flame. Work in the flour until a paste forms, then add the roasted garlic. Cook, stirring and mashing, for a few minutes, then gradually work in the milk. Add the thyme, salt, and pepper. Cook the bechamel, stirring frequently to prevent clumping or scorching, until it comes to a boil, 5-10 minutes. It will be very thick and gloopy. Let it boil for 1 minute (this cooks the starches in the flouthen remove from the heat and stir in the 1/2 cup of parmesan.

    Assemble the gratin:

    • Smooth the pepper mixture into an even layer in the skillet (or the bottom of a 9x12" lasagna pan), and spread half of the bechamel on top. Arrange the eggplant slices in concentric circles over the bechamel, using wider slices on the outside and small ones on the inside. Spread the eggplant with the remaining bechamel, and sprinkle evenly with the remaining 1/2 cup parmesan.
    • Bake the gratin at 400ºF on the upper rack until bubbling and deep golden, 35-45 minutes. The pan will be very full, so place a rimmed baking pan underneath it to catch any drips if needed.
    • Let the gratin cool and settle for at least 15 minutes, then scoop out onto plates and serve warm or at room temperature. It will be quite gooey when hot, but will firm up as it cools. Leftovers keep well, refrigerated airtight, for up to 5 days. (Don't store it in the cast iron pan as it will remove the seasoning and pick up off flavors.)

    Notes

    I make this rich, late-summer gratin using small, fresh globe eggplant and super sweet Jimmy Nardello peppers. Jimmy Nardellos are long, slender, and bright red. They look like they should be spicy, but are actually the sweetest pepper there is, with a thin skin that makes them perfect for sauteing. Gypsy or bell peppers can be used in their place.
    If using larger, older eggplant, you'll want to sprinkle the slices with a tablespoon or two of salt and let them drain in a colander to sweat out the bitterness. Rinse these and pat them dry before proceeding with the recipe. I like to leave the skin on the eggplants (particularly when using fresh, small, in season specimens) but feel free to peel it if you prefer.
    Traditional gratins usually have butter-moistened bread crumbs on top, which I decided to forgo, but you could certainly add some, tossed with the parmesan, if you were feeling it.
    We make this a meal with a green salad, a glass of white wine, and some crusty bread to dip into the gooey sauce. Leftovers are fabulous warmed and piled on a piece of crusty toast. This amount fits perfectly in a 10" cast iron skillet, but could also be layered and baked in a 9x12" lasagna pan.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 397kcalCarbohydrates: 27gProtein: 11gFat: 27gSaturated Fat: 9gCholesterol: 31mgSodium: 789mgPotassium: 772mgFiber: 8gSugar: 15gVitamin A: 2290IUVitamin C: 81.8mgCalcium: 280mgIron: 1.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}

    I make this rich, late-summer gratin using small, fresh globe eggplant and super sweet Jimmy Nardello peppers. Jimmy Nardellos are long, slender, and bright red. They look like they should be spicy, but are actually the sweetest pepper there is, with a thin skin that makes them perfect for sauteing. Gypsy or bell peppers can be used in their place. If using larger, older eggplant, you'll want to sprinkle the slices with a tablespoon or two of salt and let them drain in a colander to sweat out the bitterness. Rinse these and pat them dry before proceeding with the recipe. I like to leave the skin on the eggplants (particularly when using fresh, small, in season specimens) but feel free to peel it if you prefer. Traditional gratins usually have butter-moistened bread crumbs on top, which I decided to forgo, but you could certainly add some, tossed with the parmesan, if you were feeling it. We make this a meal with a green salad, a glass of white wine, and some crusty bread to dip into the gooey sauce. Leftovers are fabulous warmed and piled on a piece of crusty toast. This amount fits perfectly in a 10" cast iron skillet, but could also be layered and baked in a 9x12" lasagna pan.

    Makes 8 small but rich servings

    Ingredients
    For the roasted garlic:
    1 large head garlic
    1 tablespoon olive oil
    big pinch salt
    good grind pepper

    For the eggplant:
    3 1/2 pounds globe eggplant, trimmed and cut into 1" thick rounds
    6 tablespoons olive oil
    1 teaspoon fine sea salt
    1/2 t freshly ground black pepper

    For the peppers:
    1 pound Jimmy Nardello peppers (or other sweet red pepper such as bell or gypsy), stemmed, seeds and ribs removed, sliced fairly thinly
    2 large cipollini onions (or 1 large yellow onion), peeled, halved, and thinly sliced
    2 tablespoons olive oil
    1 tablespoon fresh thyme leaves
    1/2 teaspoon fine sea salt
    1/2 cup dry white wine (such as Sauvignon Blanc)

    Bechamel:
    3 tablespoons butter
    5 tablespoons sweet white rice flour (or all-purpose wheat flour if not gluten-free)
    cloves from the roasted garlic
    1 tablespoon thyme leaves
    3 cups whole milk
    1/4 teaspoon fine sea salt
    1/4 teaspoon ground black pepper
    1/2 cup grated parmesan, plus another 1/2 cup for the top of the gratin (4 ounces / 110 grams total)

    InstructionsRoast the garlic:
    Position racks in the upper and lower thirds of the oven and preheat to 400ºF.

    Cut the top off the garlic head, exposing the cloves. Place the head cutside-up in a small baking dish and drizzle with the oil, salt, and pepper. Roast in the oven until deeply golden, 35-45 minutes. Let cool completely. When cool, squeeze the cloves out and into a small bowl.

    Prepare the eggplant:
    Divide the eggplant slices between two rimmed baking sheets and drizzle each with half of the oil, salt and pepper. Toss the eggplant slices to coat them as much as possible; there won't be enough oil to coat each piece, but it will cook up fine anyway. Roast the eggplant at 400ºF until golden and tender but still holding a shape, 30-40 minutes, turning the eggplant after about 20 minutes when the bottoms are golden. Remove from the oven and let cool.

    Prepare the peppers:
    Over a medium flame, heat the oil in a 10" oven-proof skillet with 2-inch high sides (or another wide skillet if you plan to bake this in a lasagna pan instead). Add the onions and cook, stirring occasionally, until wilted and tender, 5-10 minutes. Add the peppers, thyme, salt, and wine. Increase the heat to bring the pan to a simmer, then cover partially, lower the heat, and simmer until the peppers are very tender and the pan is mostly dry, 30-40 minutes.

    Make the bechamel:
    In a large, heavy-bottomed saucepan, melt the butter over a medium flame. Work in the flour until a paste forms, then add the roasted garlic. Cook, stirring and mashing, for a few minutes, then gradually work in the milk. Add the thyme, salt, and pepper. Cook the bechamel, stirring frequently to prevent clumping or scorching, until it comes to a boil, 5-10 minutes. It will be very thick and gloopy. Let it boil for 1 minute (this cooks the starches in the flour) then remove from the heat and stir in the 1/2 cup of parmesan.

    Assemble the gratin:
    Smooth the pepper mixture into an even layer in the skillet (or the bottom of a 9x12" lasagna pan), and spread half of the bechamel on top. Arrange the eggplant slices in concentric circles over the bechamel, using wider slices on the outside and small ones on the inside. Spread the eggplant with the remaining bechamel, and sprinkle evenly with the remaining 1/2 cup parmesan.

    Bake the gratin at 400ºF on the upper rack until bubbling and deep golden, 35-45 minutes. The pan will be very full, so place a rimmed baking pan underneath it to catch any drips if needed.

    Let the gratin cool and settle for at least 15 minutes, then scoop out onto plates and serve warm or at room temperature. It will be quite gooey when hot, but will firm up as it cools. Leftovers keep well, refrigerated airtight, for up to 5 days. (Don't store it in the cast iron pan as it will remove the seasoning and pick up off flavors.)

    Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free} on a table

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    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    1. Sue/the view from great island says

      October 04, 2014 at 3:08 am

      I love this, it's like a vegetarian Moussaka, which I've made many times, but never manage to get good enough photos to blog about! I love looking at your one through five years ago posts...what a creative force you are!

      Reply
      • Alanna says

        October 06, 2014 at 8:05 pm

        Oh, you're right! That's something I've been wanting to make, and I didn't even realize that I kinda did! I had a hard time photographing this guy, too. Thank you so much for the kind words, lady. :)

        Reply
    2. Julia@ Vikalinka says

      October 04, 2014 at 9:18 am

      Alanna, I don't even know where to start on this beauty! I have such a deeply rooted in childhood love for eggplants and coming from a Slavic background they were usually served "creamy" rather than "spicy". I love both now but the dish you created has an incredible pull on me! Also, how gorgeous are stripy eggplants! Canadian thanksgiving is coming up and I am so tempted to re-create this gratin for our turkey dinner. I know my family will love it!

      Reply
      • Alanna says

        October 07, 2014 at 6:22 pm

        Aw, thank you Julia! I would really like to try eggplants prepared that way - yum! Please let me know how you like this gratin - perfect for a big family meal.

        Reply
    3. Vanessa says

      October 04, 2014 at 2:09 pm

      I just wanna say how gorgeous your photography is! I was really floored by this one. I saved your food photography tips entry from a couple months ago, which was enormously helpful. These pics are stunning. I turned vegan a few months ago, so I will probably never make this and I *still* read the entire post. Charming and funny, as always! Looking forward to making your (mostly) raw vegan pumpkin pie soon for Thanksgiving!

      Reply
      • Alanna says

        October 07, 2014 at 6:23 pm

        Thanks, Vanessa! I'm so glad you're finding the photo tips helpful. Cheers to your new vegan status! That pie is one of my favorites - I hope you love it, too. :)

        Reply
    4. Laura (Tutti Dolci) says

      October 04, 2014 at 7:04 pm

      I'm still loving the warms days, your gratin is the perfect transition! I'm envious of your Pizzeria Delfina meal, it sounds simply divine!

      Reply
      • Alanna says

        October 07, 2014 at 6:24 pm

        That meal was insane! And the weather here today is absolutely perfect, too. Thanks for the sweet note. :)

        Reply
    5. Rachael @ Spache the Spatula says

      October 04, 2014 at 11:38 pm

      This looks heavenly! As a glutton myself, I would likely eat at least 2 servings :P

      Reply
      • Alanna says

        October 07, 2014 at 6:24 pm

        A gal after my own heart. :)

        Reply
    6. Nik Sharma says

      October 05, 2014 at 4:26 am

      This is simply beautiful! I love eggplant and I've bookmarked this one to make soon.

      Reply
      • Alanna says

        October 07, 2014 at 6:24 pm

        Aw! Thanks, Nik. I want to make ALL your recipes.

        Reply
    7. Medeja says

      October 05, 2014 at 8:21 am

      Looks super delicious!

      Reply
      • Alanna says

        October 07, 2014 at 6:24 pm

        Thanks!

        Reply
    8. Dillon Tisdel says

      October 05, 2014 at 6:01 pm

      This is gorgeous and I bet it is absolutely delicious. Love your photos too!

      Reply
      • Alanna says

        October 07, 2014 at 6:25 pm

        Thank you Dillon!

        Reply
    9. Katrina @ Warm Vanilla Sugar says

      October 05, 2014 at 7:26 pm

      Definitely my kind of dinner. This sounds so good!

      Reply
      • Alanna says

        October 07, 2014 at 6:26 pm

        Thanks lady!

        Reply
    10. jaime // the briny says

      October 05, 2014 at 8:15 pm

      globe eggplants, peppers, squashes, and zucchini are still coming our way here in alabama, too. your beautiful eggplant dish is a perfect fit for right now -- not quite summer and not quite fall.

      Reply
      • Alanna says

        October 07, 2014 at 6:27 pm

        Thank you Jaime! I'm loving those guys, too.

        Reply
    11. Jess says

      October 06, 2014 at 12:41 am

      I love the background story for this! Some wise lessons learnt. The weather is just starting to pick up and all of this is in season at the stores right now. I'll definitely be giving this a go!

      Reply
      • Alanna says

        October 07, 2014 at 6:27 pm

        Haha, thanks Jess! Let me know how you like it. :)

        Reply
    12. Crystal S. | Apples & Sparkle says

      October 06, 2014 at 3:17 am

      How beautiful! I think these kinds of dishes are my absolute favorite. I love this, pinned! : )

      Reply
      • Alanna says

        October 07, 2014 at 6:27 pm

        Thanks Crystal!

        Reply
    13. Nik Sharma says

      October 06, 2014 at 6:32 am

      That was definitely a learning experience, Alanna. I'm learning so much from you and Phi about this wonderful city and of course, food.

      Reply
      • Alanna says

        October 07, 2014 at 6:27 pm

        Aw!!

        Reply
    14. ohshellsbells says

      October 07, 2014 at 3:18 pm

      as i was reading this i started making a mental grocery list. i have two eggplants at home that need cooking and i think i'm going to give this recipe a go tongiht! the weather is right for it here in Ohio!

      Reply
      • Alanna says

        October 07, 2014 at 6:28 pm

        Awesome! Let me know how you like it. :)

        Reply
    15. cheri says

      October 08, 2014 at 11:57 pm

      I'm just about to assemble this divine smelling gratin, what temperature should the oven be? I'm assuming 400 since I couldn't find a number. By the way, you're recipes rock....

      Reply
      • Alanna says

        October 10, 2014 at 11:30 pm

        I hope you loved it! Yes, 400 was correct, same as in the other steps. Sorry that wasn't clear - I'll update the recipe. Thanks a bunch for giving it a go!

        Reply
    16. Lucy Parissi says

      October 11, 2014 at 12:12 pm

      I love the look of this - now that I have a lovely cast iron pot I must give it a go. Your photography is amazing as always - pinned!

      Reply
      • Alanna says

        October 11, 2014 at 5:51 pm

        Aw! Thank you so much Lucy, and congrats on your pan!

        Reply
    17. Longwell Kort says

      January 21, 2015 at 11:07 am

      This place is so beautiful and romantic. The Boston restaurants have a gorgeous patio area that is draped in white. Just gorgeous!! The room has a separate bar area with bartenders too.

      Reply
    18. Oxana says

      March 30, 2015 at 5:22 pm

      Love your blog! Keep it going!

      Reply
    19. Caroline says

      December 23, 2015 at 8:30 am

      Making this tomorrow for a family dinner! Can't wait! It's just gorgeous. Happy happy holidays! ๐ŸŽ„

      Reply
    20. Debra says

      September 12, 2017 at 11:48 am

      I made this delicious dish and added a pound of browned ground lamb on top of the onions & green peppers. I also added about 3 times the fresh thyme. It was wonderful but still lacked some flavor. Perhaps my head of garlic was too small?
      I will definitely put this on my regular rotation of special dishes.
      Thank you!

      Reply
      • Alanna says

        September 14, 2017 at 10:31 pm

        Hi Debra, I bet lamb would be great here - like moussaka! I would just increase the other flavors next time since the lamb adds more bulk spreading the seasonings more thin. Let me know how it goes if you remake it. :)

        Reply
        • Debra says

          September 18, 2017 at 7:26 am

          Thank you! That makes sense that the lamb spreads the flavors and so more seasoning is required! I will surely make this again, many times. It was delicious as leftovers also!

          Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    You’d never guess this ultra-moist, tender carro You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/
    Do you agree? 🤔🍌 Get the recipe for these F Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

Or comment “recipe please” and get it delivered to your DMs. 💌

Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/
    ☘️The trick to shamrock-green #matchacookies? ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/

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