John Myers
Eggplant and Feta Gratin
The perfect eggplant and feta gratin recipe with a picture and simple step-by-step instructions.
- 2 Eggplant fresh
- 1 a cup Sour cream
- 100 ml Sweet cream
- 0,5 tsp Ground cinnamon
- 1 tsp Pimento
- 1 tbsp Mint chopped or dried
- 1 tsp Chopped rosemary
- 2 Garlic cloves grated with salt
- 1 tsp Lemon peel zest
- 0,5 tsp Hot paprika powder
- Olive oil
- 2 Sliced onions
- 6 small Tomatoes
- 1 packet Crumbled feta
- Peel the eggplant, cut into slices, season with salt, stack and let stand for about 20 minutes. Then dab with kitchen paper and grill in a preheated oven at 180 ° for about 10 minutes
- Cut the onions into slices and fry them in a little olive oil until translucent
- Grate the garlic with salt
- Cut tomatoes into slices
- Brush the baking dish with olive oil. Layer the fried eggplant slices in the pan
- Layer the tomatoes on top of the eggplant
- Crumble the feta cheese and spread the glassy onion rings over the top
Prepare the gratin:
- Mix the sour cream, whipped cream, cinnamon, allspice, mint, rosemary, garlic, lemon zest, paprika and pour into the baking dish
- Bake at 180 ° for 25 min.
- Take the mold out of the oven and let it cool down for 10 minutes, then enjoy bon appetit!
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