Greek eggplant gratin
Make this creamy eggplant gratin for your next Greek get together.
1.Wash the eggplants and cut them into thick slices. Place them in a colander. Season with salt and let drain for 2 hours.
2. Peel and slice the onions. Fry them in a large pan with 2 tablespoons of olive oil and minced meat. Salt and pepper. Sprinkle with thyme. Cook 5 minutes, stirring. Add the peeled tomatoes and cook for 10 minutes.
3. Peel the garlic cloves and cut in half. Rinse and dry the eggplants. Cut into strips. Fry in a pan with 2 tablespoons of olive oil. Drain on paper towels and add to the meat mixture. Adjust the seasoning.
4. Preheat the oven to 210°C (th. 7). Grease 6 small gratin dishes and rub them with garlic. Pour the mixture and sprinkle with thyme. Sprinkle grated cheese. Bake for 30 minutes. Serve immediately.
Photo credit: Sucré Salé
