2020-08-13 / test@t
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-BY-STEP COOKING RECIPE
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.
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.
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.
Pour the gratin in the creamy sauce and sprinkle with the remaining gruyere. Bake for 20 minutes, until golden brown.