Eggplant Gratin
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Recipe Summary Eggplant Gratin
This is one of my favorite eggplant dishes - eggplants, tomatoes, and bell peppers are baked in the oven in a creamy feta sauce. To die for!Ingredients | Eggplant Cloth Napkins4 eggplantssalt and freshly ground black pepper to taste1 (8 ounce) package feta cheese1 cup heavy whipping cream3 cloves garlic, minced1 tablespoon chopped fresh parsley, or more to taste1 tablespoon chopped fresh basil, or more to taste1 splash olive oil4 ripe tomatoes, sliced2 yellow bell peppers, choppedDirectionsSlice eggplants in such a way that the slices are still connected at the bottom. Sprinkle with salt and set aside for 20 minutes. Wash off salt under running cold water and pat dry.Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper.Place eggplants with the cut-side up into the prepared baking dish. Arrange tomato slices and bell pepper pieces alternately in between the eggplant slices. Pour feta-mixture over eggplants and cover with aluminum foil.Bake in the preheated oven until feta cheese is melted and eggplants are cooked through, about 45 minutes. Sprinkle with more parsley.You can use any color bell pepper. I used yellow because it adds a different color to the dish.Info | Eggplant Cloth Napkinsprep:
15 mins
cook:
45 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
TAG : Eggplant GratinFruits and Vegetables, Vegetables, Eggplant,
