Keto Dinner | Eggplant Gratin With Feta Cheese

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This creamy and scrumptious Eggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese. It is a side dish that  is so easy to make and will be gone before you know it.

Because of eggplant’s thicker consistency, it can easily be used in a variety of vegetarian dishes as a great substitute for meat. In fact, some time ago, I made eggplant meatballs and my meat-lover husband couldn’t even tell they were vegetarian.

Eggplants are like sponges which absorb fluid, so if you are going to fry them in a lot of oil, they will absorb at least twice the quantity mentioned in the recipe.  Potatoes do not absorb oil, especially if fried on high heat, so after finishing with the potatoes, I removed whatever oil remained in the frying pan and added it gradually to the eggplants.

Another way to cook them is to brush them with olive oil and roast them in the oven but that would take more of your time and end up with another cooking utensil to clean in the end.

Eggplant Gratin With Feta Cheese

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 302kcal

Ingredients:

  • 3/4 cup Gruyere cheese grated
  • 1/2 cup tomato sauce
  • 3 tbsp olive oil
  • salt, pepper to taste
  • 1 tsp thyme leaves chopped
  • 1 tbsp chives chopes
  • 4-5 basil leaves
  • 2 eggplants , sliced 1/2 inch thick
  • 1/2 cup Crème Fraîche
  • 1/2 cup half and half
  • 3 oz Feta cheese crumbled

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Instructions:

  1. First, Preheat the oven to 375 F.
  2. Second, 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.
  3. Next, Bake for about 20 minutes until eggplant is tender.
  4. 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.
  5. 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 1/4 cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the sauce.
  6. Continue layering with remaining eggplant, sauce and basil. Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.
  7. Bake for 15-20 minutes until bubbly and the top is browned. Serve warm.



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