Eggplant au Gratin

Eggplant au Gratin


1 large eggplant (or 2 medium-sized eggplants)

2 slices of cured ham

50 g grated Mimolette

50 g grated Emmental cheese

1 clove of garlic

170 g of Brousse cheese

10 cl of heavy cream

2 tbsp. olive oil

Salt and freshly ground pepper to taste


To prepare the eggplant, give it a rinse and cut it in half lengthwise. Steam the eggplants for around 15 minutes to partially cook.

Slice the ham into strips.

Grate the Emmental and Mimolette.

Peel and chop the garlic finely.

In a salad bowl, add the Brousse, garlic, salt pepper and cream. Mix well and add the ham. Season to taste.

Cut the eggplant into slices 10 cm long and 5 cm wide.

Place the slices of eggplant in a gratin dish. Top with the brousse, garlic and ham mixture and sprinkle over the grated Emmental and Mimolette. Drizzle olive oil over each piece of eggplant.

Place the gratin into the oven and let bake for 15 minutes or until golden brown and bubbly.

This gratin is delicious right out of the oven or served chilled the next day.