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Eggplant gratin with Roquefort cream

Eggplant gratin with Roquefort cream

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, adapted by Recette de cuisine · · updated on

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This eggplant gratin is easy to make and is a perfect accompaniment to a roast lamb dish, or 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$15.81 $3.95 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

4 people
  • $7.00
  • $5.74
  • $0.59
  • $0.97
  • $0.47
  • $0.12
  • $0.22
  • $0.40
  • $0.27
  • $0.03

Prices from US supermarkets for 7 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Wash the eggplants, cut off the ends, and slice them into rounds using a vegetable slicer. ≈ 8 min
  2. Season them well in a mixing bowl and let them rest for an hour.
  3. Drain them, rinse them, and let them dry on a dishcloth. ≈ 2 min
  4. Toast the pine nuts in a dry pan, let them cool, and finely chop them; peel and finely chop the garlic.
  5. Combine the tomato concentrate, cream, parsley, cheese, garlic, and pine nuts, then season to taste. ≈ 4 min
  6. Heat oil in a pan over medium-high heat. Fry the eggplant slices for 2 minutes on each side, then drain on paper towels.
  7. Preheat the oven to 200 °C (400 °F), with the rack in the lower position.
  8. Grease a baking dish, alternating layers of eggplant and cheese sauce, finishing with a final layer of eggplant. ≈ 3 min
  9. Cook for 30 minutes.

The bill

Eggplant gratin with Roquefort cream

  • 4 eggplants$7.00
  • 200 g of Roquefort or Gorgonzola cheese$5.74
  • olive oil, peanut oil, or sunflower oil$0.59
  • 2 tablespoons of pine nuts$0.97
  • 3 tablespoons of tomato paste$0.47
  • 2 tablespoons of heavy cream$0.12
  • 1 to 4 cloves of garlic$0.22
  • 1 tablespoon of finely chopped flat-leaf parsley$0.40
  • pepper from the mill$0.27
  • salt$0.03

Total$15.81

that's $3.95 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, peanut oil, or sunflower oil
  • 2 tablespoons of pine nuts
  • 3 tablespoons of tomato paste
  • 2 tablespoons of heavy cream
  • 1 to 4 cloves of garlic
  • 1 tablespoon of finely chopped flat-leaf parsley
  • pepper from the mill
  • salt

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