Food & Drink

Eggplant Gratin


  • 2 large purple eggplants, sliced into ½ cm thick rounds
  • Spray olive oil
  • 250g crème fraiche
  • 1 cup passata or plain tomato sauce
  • 1/3 cup combined chives and parsley, chopped finely
  • 2/3 cup parmesan, grated
  • S + P to taste


  1. Preheat oven to 180 degrees Celsius (fan-forced). Place eggplant onto two baking trays, trying not to overlap slices, lightly spray with olive oil. Bake for 15 minutes or until tender.
  2. In the meantime, place crème fraiche into a small saucepan on a gentle heat, stirring for 5 minutes until thinned out slightly. Add 1/3 cup parmesan and herbs, plus S + P to taste, stir again and leave on a gentle heat while you layer your eggplant.
  3. Into a baking dish/lasagne dish, make a rough first layer of eggplant slices. Spoon over and spread out a thin layer of passata. Make another eggplant and passata layer.
  4. Sprinkle over 1/3 cup parmesan cheese.
  5. Layer the eggplant and passata again until you’ve finished them.
  6. Pour over the crème fraiche mixture and bake for 25-30 minutes until golden on top.
  7. Rest the gratin for 10 minutes before serving so the sauce can thicken up again.
  8. Serve.