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
Crumbled feta cheese
1 tablespoon of dried mint
1 tablespoon of dried parsley
Some teaspoon cream
1 teaspoon turmeric
- 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 oil when frying.
- 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.
- Peel and shred the onion.
- Get all the ingredients and measure everything.
- 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.
- Crumble the feta cheese and put aside.
- Take out the aubergines and put it in layers with fried onions and feta cheese. The top layer should be the eggplant topped with a little onion and some feta cheese.
- 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!