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| 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 :
- 4 eggplants
- salt and freshly ground black pepper to taste
- 1 (8 ounce) package feta cheese
- 1 cup heavy whipping cream
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh parsley, or more to taste
- 1 tablespoon chopped fresh basil, or more to taste
- 1 splash olive oil
- 4 ripe tomatoes, sliced
- 2 yellow bell peppers, chopped
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H20M |
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- Slice 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.
Notes :
- You can use any color bell pepper. I used yellow because it adds a different color to the dish.
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