Peel the eggplants and cut them lengthwise in slices about 0.5-1 cm thick.
Boil salted water in a pan and immerse the eggplant slices, cook for 3 min on each side.
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.
In the pan, brown the minced meat seasoned with garlic and thyme.
In a gratin dish, place a layer of eggplant slices, then a layer of minced meat, and finally grated gruyère.
Cover with a second layer of eggplant. Spread fresh cream on top and garnish with grated gruyère and pepper.
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