Carrot and Eggplant Gratin

Ingredients

• 1 large eggplant
• Salt
• 1 large carrot
• 2 sprigs thyme
• 100 g flour
• 6 Eggs
• 100 ml heavy cream
• Pepper (freshly ground)
• butter (for the dish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

2. 2.

   Wash, clean, and cut the eggplant into bite‑sized pieces. Sprinkle with salt and let sit for 15 minutes; then rinse and pat dry. Peel and grate the carrot. Wash the thyme, shake off excess water, and strip the leaves from the stems. Whisk together the flour, eggs, and cream; fold in the eggplant, grated carrot, and thyme. Season with salt and pepper, then pour into a buttered baking dish.