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Eggplant gratin with sheep’s milk cheese

Eggplant gratin with sheep’s milk cheese

Main dishes

A vegetarian gratin made with eggplant and sheep’s milk cheese, served with flatbread to soak up the juices.

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Recipe from MediaWiki default, CTHOE, Jozeil and 3 other contributors (KochWiki), adapted by Recette de cuisine ·

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This eggplant gratin is a delicious vegetarian dish that can be prepared in just a few simple steps. The eggplants are pre-salted to remove excess liquid, while the tomatoes are blanched to make the skin easier to peel. The sheep’s milk cheese and garlic create a rich and flavorful taste.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Resting15 min
  • Total1 hr 15 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$10.88 $2.72 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Low salt

Ingredients

4 people
  • $3.50
  • $1.36
  • $5.00
  • $0.03
  • $0.10
  • $0.04
  • $0.39
  • $0.46

Prices from US supermarkets for 7 of 8 ingredients; Belgian prices for the rest.

Directions

  1. In a heat-proof dish filled with hot water and 2 tablespoons of salt, prepare a brine. ≈ 3 min
  2. Slice the eggplants into pieces about 5 mm thick and place them in a salt bath. ≈ 8 min
  3. The eggplants must be completely submerged. ≈ 3 min
  4. Let the eggplant rest for about 15 minutes (stirring occasionally).
  5. Make cross-shaped cuts on the lower part of the tomatoes. ≈ 3 min
  6. Fill a large bowl with cold water (preferably with ice). ≈ 10 min
  7. Boil some water and add a tablespoon of vinegar (or sparkling water).
  8. Add the tomatoes and let them rest for about 20 to 30 seconds.
  9. Remove the tomatoes and place them in a bowl of cold water. ≈ 3 min
  10. Carefully remove the skin from the tomatoes. ≈ 3 min
  11. Peel the garlic cloves and press them into a cup using a garlic press. ≈ 8 min
  12. Add 4 to 5 tablespoons of olive oil. ≈ 3 min
  13. Add 1 teaspoon of salt. ≈ 3 min
  14. Add some pepper. ≈ 3 min
  15. Add some thyme. ≈ 3 min
  16. Well mixed. ≈ 4 min
  17. Preheat the oven.
  18. Drain the salted water from the eggplants. ≈ 2 min
  19. Add the oil paint made from Allium sativum and mix thoroughly by hand. ≈ 4 min
  20. Slice the tomatoes thinly. ≈ 8 min
  21. Alternate layers of tomato and eggplant (or simply mix the eggplant and tomatoes together). ≈ 4 min
  22. Baked apple gratin with crumbled goat cheese and a sauce. ≈ 3 min
  23. Approximately 40 minutes in the oven (on the lower rack), until the top is nicely browned.

The bill

Eggplant gratin with sheep’s milk cheese

  • 2 eggplants$3.50
  • 4 medium-sized tomatoes$1.36
  • 300 g of goat cheese (similar to feta)$5.00
  • salt$0.03
  • pepper$0.10
  • Vinegar$0.04
  • thyme$0.39
  • olive oil$0.46

Total$10.88

that's $2.72 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 eggplants
  • 4 medium-sized tomatoes
  • 300 g of goat cheese (similar to feta)
  • 8 large cloves
  • salt
  • pepper
  • Vinegar
  • thyme
  • olive oil

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