Eggplant gratin

Eggplant gratin tastes almost like poetry!
This dish was created with inspiration from all Persian cookbooks I read. I just love aubergines in all shapes and always have a few at home. Now there was only one left in my fridge and I was hungry. Picked up all the ingredients that I could think of fit together and sim sala bim I got a little grating that was incredibly good. 

I made it in a hollow form but you can do it in any ovenproof form, only increase the ingredients.

Ingredients for 1 person
1 pc. Eggplant
1 onion
Crumbled feta cheese
1 tablespoon of dried mint
1 tablespoon of dried parsley
Some teaspoon cream
1 teaspoon turmeric

  1. Peel the eggplant and cut into 2 cm slices, salt well on both sides and let it rest in a colander with a bowl underneath so that the aubergines “perspire” for about 20-30 minutes, this way the eggplants will need very little oil when frying.
  2. Brush the eggplants with oil, fry in the oven (200 degrees Celsius) turn it after a while, and take it out when both sides have got a nice color.
  3. Peel and shred the onion.
  4. Get all the ingredients and measure everything.
  5. Stir the onion in butter mixed with a little oil, when the onion has got a nice color add the spices. Mix well. Put aside.
  6. Crumble the feta cheese and put aside.
  7. Take out the aubergines and put them in layers with fried onions and feta cheese. The top layer should be the eggplant topped with a little onion and some feta cheese.
  8. Add the cream and put it back in the oven for about 15 – 20 minutes or until it has got a nice color.
    Serve with some salad and tasty bread!


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