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🍽️ Crispy Aubergine Gratin

440 kcal · 30 min · 4 servings

Ingredients

• 4 eggplants
• salt
• olive oil (for frying)
• 1 tsp dried oregano
• pepper (from the mill)
• 1 garlic clove
• 200 ml heavy cream
• 100 g crème fraîche
• 2 eggs
• 150 g feta
• oregano leaves (for garnish)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the hard ends at the tip and the stem base.
3. 3. Slice the vegetable into rounds about 0.5 cm thick.
4. 4. Sprinkle the slices with salt.
5. 5. Let the vegetables sit for 30 minutes to draw out moisture.
6. 6. Pat the slices dry with a kitchen towel afterward.
7. 7. Heat the olive oil in a large pan.
8. 8. Fry the eggplant slices in batches until golden brown on both sides.
9. 9. This takes about 2 to 4 minutes per side.
10. 10. Remove the fried slices from the pan.
11. 11. Let them drain on kitchen paper.
12. 12. Preheat the oven to 180 degrees Celsius with fan setting.
13. 13. Brush a baking dish with some oil.
14. 14. Layer the eggplant slices in the prepared dish.
15. 15. Sprinkle oregano over them.
16. 16. Season the layer lightly with salt and pepper.
17. 17. Peel the garlic clove.
18. 18. Chop the garlic finely.
19. 19. Whisk the garlic with the cream.
20. 20. Stir in the crème fraîche.
21. 21. Add the eggs.
22. 22. Season the liquid mixture with salt and pepper.
23. 23. Pour the cream sauce evenly over the vegetables.
24. 24. Crumble the feta cheese on top.
25. 25. Bake the dish in the oven for about 30 minutes.
26. 26. It is ready when it is golden brown on top.
27. 27. Serve the gratin garnished with fresh oregano leaves.

Nutrition per serving

• kcal: 440
• Protein: 14 g · Fett/Fat: 33 g · Carbs: 20 g