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Eggplant gratin with a Roquefort cream sauce

Eggplant gratin with a Roquefort cream sauce

Main dishes

A delicious eggplant gratin, served with Roquefort cream, perfect as a side dish or main course.

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

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This eggplant gratin is easy to make and is a perfect accompaniment to a roast lamb with garlic, or it can be served as a main course with a salad. If the Roquefort cream is too strong, you can substitute it with a milder gorgonzola cream.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Resting1 hr
  • Total2 hr
  • DifficultyEasy
  • CostModerate
  • Cooking methodfour
  • Estimated cost$14.74 $3.69 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $7.00
  • $5.73
  • $0.17
  • $0.66
  • $0.58
  • $0.19
  • $0.10
  • $0.18
  • $0.10
  • $0.03

Prices from US supermarkets for 8 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Wash the eggplants, dry them, cut off both ends, and then slice them into thin strips, about 1 to 2 cm wide (using a vegetable slicer). ≈ 8 min
  2. Place the slices in a bowl, mix them well, and then let them rest in a bowl for an hour.
  3. Pass the vegetables through a sieve, thoroughly rinsing them under water, then arrange them on a towel to drain. ≈ 2 min
  4. While you’re doing that, lightly toast the pine nuts in a dry pan until they are lightly golden, then let them cool slightly before finely chopping them.
  5. Peel the garlic and finely chop it. ≈ 8 min
  6. Thoroughly mix the tomatoes, cream, parsley, cheese, garlic, and pine nuts, then season to your liking. ≈ 4 min
  7. Next, return the dried eggplant slices to the pan with hot oil and cook for 2 minutes on each side, then drain them on paper towels.
  8. Preheat the oven, then place the baking rack on the lowest shelf.
  9. Grease the gratin dish and cover the bottom with a layer of vegetable slices. ≈ 3 min
  10. Spread a layer of cream, then add another layer of vegetables. ≈ 3 min
  11. Finish the dish with a layer of vegetables. ≈ 3 min
  12. Place the dish in the preheated oven for 30 minutes.

The bill

Eggplant gratin with a Roquefort cream sauce

  • 4 eggplants$7.00
  • 200 g of Roquefort or Gorgonzola cheese$5.73
  • olive oil, sunflower or rapeseed oil paint$0.17
  • 2 tablespoons of chopped walnuts$0.66
  • 3 tablespoons of tomato puree or a ready-made product$0.58
  • 2 tablespoons of heavy cream or sour cream$0.19
  • 1-4 cloves of Allium sativum (garlic)$0.10
  • 1 tablespoon of finely chopped and smooth parsley$0.18
  • Freshly ground pepper$0.10
  • salt$0.03

Total$14.74

that's $3.69 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 eggplants
  • 200 g of Roquefort or Gorgonzola cheese
  • olive oil, sunflower or rapeseed oil paint
  • 2 tablespoons of chopped walnuts
  • 3 tablespoons of tomato puree or a ready-made product
  • 2 tablespoons of heavy cream or sour cream
  • 1-4 cloves of Allium sativum (garlic)
  • 1 tablespoon of finely chopped and smooth parsley
  • Freshly ground pepper
  • salt

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