Eggplant and Potato Gratin
recipe

A creamy and savory dish made with layers of potatoes and eggplant, perfect for a comforting meal.
Preparation Time: 1 hour
Serving Size: 4-6 servings
Ingredients:
- 8-10 potatoes
- 1 eggplant (about 300 g)
- 1½ tsp salt
- 1 tsp black pepper
- 2 garlic cloves
- 2 tbsp fresh thyme
- 2 dl cooking cream
- 1 dl grated cheese (e.g., Emmental or mozzarella)
Instructions:
1. Peel and slice the potatoes into thin rounds.
2. Slice the eggplant and sprinkle with salt. Let it sit for about 10 minutes, then pat dry with paper towels.
3. Peel and crush the garlic cloves.
4. Preheat the oven to 200°C (392°F).
5. Grease a baking dish. Begin layering with a layer of potato slices, followed by a layer of eggplant slices. Sprinkle with crushed garlic and thyme. Season with salt and pepper.
6. Repeat the layering until all ingredients are used, finishing with a layer of potatoes on top.
7. Pour the cooking cream evenly over the entire dish.
8. Sprinkle the grated cheese on top.
9. Cover the dish with aluminum foil and bake in the oven for about 40 minutes.
10. Remove the foil and bake for an additional 15-20 minutes, or until the top is beautifully golden brown and the potatoes are tender.
11. Allow the gratin to rest for a moment before serving. Enjoy warm!
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Fat: 18g
Carbohydrates: 34g
Fiber: 4g
Sugar: 2g
Sodium: 500mg

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