easy meal #4 : aubergine gratin with herbs

Aubergines aux herbes fraîches / Eggplants with fresh herbs
Gratin d'aubergines aux herbes fraîches
Avant cuisson
Gratin d'aubergines aux herbes fraîches / Eggplant gratin
Après cuisson


This is a quite easy recipe I like to cook for dinner when summer is coming. Children love it and you can keep it fresh several days (it’s even better when you eat it the day after, hot or cold)

Preparation time : 15 minutes
Cooking time : 30 minutes at 370 ° F

Ingredients : 

  • Fresh chopped herbs (about 40 g) : parsley, thymes, chives leaves
  • 70 g of grated parmesan cheese
  • 2 eggplants (medium size)
  • 20 cl heavy cream
  • salt & pepper
  • olive oil
  • 300 ml tomato sauce (canned or fesh) 

Preheat oven to 370. Slice the eggplants (5 mm thick). Season the eggplant slices with salt and pepper.  Brush lightly with olive oil.  Heat a large  pan over med-high heat and fry eggplant slices until golden on both sides.   Prepare the crème fraiche : place the cream in a small saucepan and bring to a simmer over medium heat.  Reduce, then stir in half of the grated parmesan and all of the chopped herbs.  Season with a pinch of salt and pepper and set aside.  Oil a gratin pan and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.  Make two more layers of eggplant and sauce, covering the top with tomato sauce.  Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.  Bake uncovered until browned and bubbling, about 30 minutes.  Let rest briefly before serving.  Also delicious at room temperature.

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