Eggplant and Potato Gratin

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Moong Dal Kachori, My Own Keto Chocolate Chip Cookies, DRY FRUIT MODAK

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Ingredients

  • 2 - Large eggplants (about 250 g each)
  • 350 g - Potatoes
  • 1/2 cup - Cheddar cheese, grated
  • 4 tbsp - Butter
  • 2 tbsp - Cream
  • 1.5 tbsp -Maida
  • 1/2 tsp - Dried thyme
  • 1/2 tsp - Dried rosemary
  • 1/2 tsp - Mustard powder
  • Olive/vegetable oil to shallow fry
  • Salt and pepper to taste

How to Make Eggplant and Potato Gratin

  • Cut the eggplants into 1 cm thick slices
  • Place in a colander and sprinkle some salt on the slices
  • Leave to drain for 20-30 minutes
  • Pat the eggplant slices dry with a cloth napkin
  • Now, shallow fry them in oil
  • Drain and season with salt and pepper
  • Now peel the potatoes and cut into juliennes
  • Heat the butter in a non stick fry pan and stir fry the potatoes until tender
  • Add the thyme, rosemary, salt, pepper and mustard and mix well
  • Now sprinkle the maida
  • Stir fry for a few seconds
  • Add the cream, mix well and remove from fire
  • Now arrange the eggplant slices on a baking tray
  • Top each slice.
  • Serve hot as a snack or a starter, with tomato ketchup.

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