25 min

Aubergine Parmentier


Step 1.0

Peel the eggplants and cut them lengthwise in slices about 0.5-1 cm thick.

Step 2.0

Boil salted water in a pan and immerse the eggplant slices, cook for 3 min on each side.

Step 3.0

Empty the water if there is one left then brown the eggplant slices with a drizzle of olive oil. Remove them from the pan and set aside in another dish.

Step 4.0

In the pan, brown the minced meat seasoned with garlic and thyme.

Step 5.0

In a gratin dish, place a layer of eggplant slices, then a layer of minced meat, and finally grated gruyère.

Step 6.0

Cover with a second layer of eggplant. Spread fresh cream on top and garnish with grated gruyère and pepper.

Step 7.0

Bake for about 30 minutes at 180 ° C (thermostat 6), until the cream is liquid. Taste hot.

Preparation time

~ 25 min

Ingredients for 4 persons

  • 2 eggplant (3 if they are small)
  • 250 g minced meat
  • 120 g grated Gruyèreère
  • 20 cl fresh cream
  • Garlic
  • Pepper
  • Salt
  • Nutmeg
e.g: Basic condiments (such as salt, pepper, etc...) are not included in the cart.