2020-08-13 / test@t

Eggplant gratin with feta cheese

Eggplant gratin with feta cheese
  • 2 large eggplants
  • 100 g sour cream
  • 100 ml cream, 10% fat
  • 100 g feta
  • 10 sprigs of thyme
  • half shallots
  • 4-6 basil leaves
  • 3/4 cup grated Gruyere cheese
  • 1 cup tomato sauce
  • olive oil
  • salt, freshly ground black pepper


Step 1
Preheat oven to 180 ° C. Cut the eggplants lengthwise into 1.3 cm thick plates. Place on a baking sheet lined with parchment, season with salt, pepper and brush with olive oil. Place in oven and bake for 20 minutes, until soft.
Step 2
Peel the shallots and chop very finely. In a saucepan, combine sour cream, cream and half of the crumbled feta. Bring mixture to a boil and remove from heat. Add thyme leaves and shallots.
Step 3
Brush a small baking dish with olive oil. Pour some tomato sauce on the bottom. Lay a row of eggplants overlapping slightly, top with tomato sauce and sprinkle with 1/4 cup cheese. Spread 1-2 crushed basil leaves and repeat layers.
Step 4
Pour the gratin in the creamy sauce and sprinkle with the remaining gruyere. Bake for 20 minutes, until golden brown.
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