Side dish perfection is right here! This easy and delicious Eggplant Gratin will delight your family and friends over the holiday table.
Eggplant Gratin with Feta Cheese
If you ask about my favorite vegetable, eggplant would be one of my top choices. I have tried so many recipes with eggplant and I can’t get enough of this meaty vegetable. Because of its thicker consistency, it can easily be used in a variety of vegetarian dishes as a great substitute for meat. In fact, one time ago, I made eggplant meatballs, my meat-lover husband couldn’t even tell they were vegetarian.
Anyways, Thanksgiving and Christmas are here before you know it. I don’t know about you, but I’ve already started to think of my holiday menu. I usually love sticking to traditional meals as well as try something new. That’s when my beloved eggplant comes into play.
Recently, I made an awesome side dish – Eggplant Gratin. It has a French origin and you know that I’m obsessed with French cuisine. I made this dish for my husband’s birthday and everyone absolutely loved it. As a matter of fact, what not love? Tender eggplant slices are layered with a rich tomato sauce, basil, Gruyere and drizzled with a creamy Feta cheese sauce. Everything is baked until bubbly perfection.
If you’re looking for the new recipes for your holiday table, try this easy Eggplant Gratin and you’ll be surprised how good it tastes.
- 2 eggplants, sliced ½ inch thick
- ½ cup Crème fraîche
- ½ cup half and half
- 3 oz Feta cheese, crumbled
- 1 teaspoon chopped thyme leaves
- 1 tablespoon chopped chives
- 4-6 basil leaves
- ¾ cup Gruyere cheese, grated
- good tomato sauce
- olive oil
- salt, pepper
- Preheat the oven to 375 F.
- Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.
- Bake for about 20 minutes until eggplant is tender.
- Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.
- In 2.5-quart baking dish or gratin dish spread tomato sauce to cover the bottom. Place eggplant slices. They can slightly overlap each other. Spread tomato sauce once again and sprinkle with ¼ cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the sauce.
- Continue layering with remaining eggplant, sauce and basil.
- Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.
- Bake for 15-20 minutes until bubbly and the top is browned.
- Serve warm.
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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