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Mar 2, 2012

Eggplant And Potato Gratin

This a super easy, fast and definitely a family favorite side dish. This gratin is loaded with vegetables and relatively low in fat. You can add ground beef to it, but I don’t think it’s necessary as I find it very rich and flavorful as it is.

For the gluten free version, simply substitute the flour with rice flour and a little bit of corn starch, Voila! Or for a lactose free version, simple use almond milk instead of regular. So this is a really delicious alternative to eating vegetables in a fancy way.

Also, the taste of the the browned eggplant with the caramelized onions and potatoes goes amazingly good together. Add to that a hint of nutmeg spiced béchamel/ white sauce and you have a perfect food heaven in your mouth!!

  • 2 eggplants
  • 4 medium Russet potatoes
  • 2 medium onions
  • 4 tablespoons butter
  • 1/2 cup plain flour (60g)
  • 2 1/2 cups milk (625ml)
  • vegetable oil to cook the eggplant slices
  1. Slice the vegetables length wise.
  2. Spray or brush the eggplant slices with oil and place on a large pan to brown for a few minutes on each side. Place of paper towel and sprinkle with salt.
  3. After cooking all the eggplant slices, cook the onion slices on the same pan on medium/ high heat covered for 5 to 6 minutes. Turn off the heat and let the onions caramelized and sweat in the pan for another 5 minutes.
  4. Remove the caramelized onions and place the sliced potatoes. Cook covered on medium heat for about 7 minutes. Turn off the heat and let the pan covered.
  5. In a small sauce pan, melt the butter, add the flour, and mix and let the mixture get hot before adding the cold milk.
  6. Stir the Béchamel until it thickens up and starts boiling (it will no longer thicken after it starts boiling). Add the slat, black pepper and nutmeg.
  7. Preheat oven to 400F.
  8. In the gratin dish, start layering the vegetables, onions, eggplant, potatoes, then spread 1/3 of the béchamel sauce. Repeat the layers and finish by sprinkling the cheese.
  9. Bake for 20 to 25 minutes.
  10. Enjoy!!

Eggplant & Potato Gratin

1 comment:

  1. i love this recipe i made it yesterday , and it was a hit , i will make it again for sure. thanks zeineb for charing it with us . i am planing to try more recipe of yours i hope they turn out good as this gratin.


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