| Eggplant Gratin |
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Ingredients
Servings: Units:
800 g eggplants approx 2 3-4 onion - brown 2 tbsp olive oil or butter for frying 150 g feta cheese 1 tbsp dried mint 1/4 cup parsley finely chopped 50 g cheese grated 250 ml heavy whipping cream salt and pepper
Instructions
- Slice the eggplants into 1/2 inch thick (1cm) slices.
- Apply olive oil and salt with a brush on both sides and place on parchment paper on a baking tray. Bake in oven at 200°C until golden.
- In the meantime, slice the onion thinly, I use the food processor.
- Fry the onions on medium heat. The onions should be sauteed without getting burned. Add salt and pepper.
- Place a layer of baked eggplant slices in a dish, then half of the fried onions, mint, parsley and 2/3 of the feta cheese. Add a final layer of eggplant and the rest of the onion. Finish with additional feta cheese and grated cheese on top.
- Pour over the cream and place the baking dish in the oven at 220°C for 30 minutes until the gratin is golden color and the cream bubbles.
Recipe Notes
You should salt the eggplant and wait 20–30 minutes until some liquid comes out. Then dry and fry. I think it’s easier to bake the eggplant in the oven.
Variation: Make this gratin with squash or thinly sliced celery root instead, that you pre-bake in the oven in the same way.
Nutrition Information
There is no Nutrition Label for this recipe yet.
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