Eggplant Gratin
Aubergine gratin is a recipe with fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 eggplants
- Salt
- olive oil (for frying)
- 1 tsp Dried oregano
- Pepper (freshly ground)
- 1 clove garlic
- 200 ml whipping cream
- 100 g crème fraîche
- 2 Eggs
- 150 g feta cheese
- oregano leaves (for garnish)
Instructions
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1.
Wash the eggplants and trim their ends. Slice them into about 0.5 cm thick rounds, sprinkle with salt, and let stand for 30 minutes to draw out moisture. Pat dry. Heat olive oil in a wide pan. Fry the eggplant slices in batches, browning both sides for 2-4 minutes each; remove and drain on paper towels.
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2.
Preheat the oven to 180°C fan (356°F). Grease a baking dish with oil.
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3.
Layer the fried eggplant slices in the dish, sprinkling dried oregano over them. Lightly season with salt and pepper.
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4.
Peel and mince the garlic clove. Whisk together the whipping cream, crème fraîche, and eggs; season with salt and pepper. Pour this sauce over the vegetables. Sprinkle crumbled feta on top and bake for about 30 minutes until golden brown.
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5.
Serve garnished with oregano leaves.
