Diet & Weight Magazine

Eggplant Gratin à La LCHF

By Dietdoctor @DietDoctor1

We'll continue to share some fantastic LCHF recipes from Swedish chef Anne Aobadia ( check them all out here).

Today we have a recipe for a delicious eggplant gratin:

Eggplant Gratin

My eggplant gratin with onions and feta cheese beats any potato gratin!


Eggplant Gratin à la LCHF4-6 servings

2 eggplants, about 2 lbs (800 g)
3-4 yellow onions
2 tablespoons olive oil or butter for frying
1 package feta cheese, 5 ounces (150 g)
1 tablespoon dried mint
¼ cup (½ dl) parsley, finely chopped
½ cup (1 dl) grated cheese
1 cup (2 dl) heavy whipping cream
salt, pepper


Eggplant Gratin à la LCHF1. Slice the eggplants into 1/2 inch thick (1cm) slices. Apply olive oil and salt with a brush on both sides and place on parchment paper on a baking tray. Bake in oven at 400°F (200°C) until golden.

2. In the meantime, slice the onion thinly, I use the food processor. Fry the onions on medium heat. The onions should be sauteed without getting burned. Add salt and pepper.

3. Place a layer of baked eggplant slices in a form, then half of the fried onions, mint, parsley and 2/3 of the feta cheese. Add a final layer of eggplant and the rest of the onion. Finish with additional feta cheese and grated cheese on top.

4. Pour over the cream and put the baking dish in the oven at 450°F (220°C) for 30 minutes until the gratin is golden color and the cream bubbles.

TIP! Try to make this gratin with squash or thinly sliced celery root instead, that you pre-bake in the oven in the same way.

Extras! Eggplant is a great vegetable containing a lot of water. Many eggplant recipes are quite complicated. You should salt the eggplant and wait 20-30 minutes until some liquid comes out. Then dry and fry. I think it's easier to bake the eggplant in the oven.

Previous recipes by Anne Aobadia



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