Creole eggplant gratin

Gratins have been part of French cuisine for several centuries. The first one referred to was gratin dauphinois, a preparation made from potatoes and white sauces. Subsequently, several vegetables were cooked in gratins. Today, gratins do not stop only with vegetables, we can very well prepare gratins with pasta. Our recipe, however, will honor the eggplant, a fruit that you can find all year round on the stalls of fruit and vegetable merchants on the island.


For 6 servings:

  • 8 eggplants
  • 2 slice of white ham
  • 1 ½ slice of smoked bacon
  • 1 parsley
  • 1 large onion, chopped
  • 150 gr of butter
  • 250 gr of grated Emmental cheese
  • Breadcrumbs
  • Salt
  • Pepper
  1. Peel and dice the eggplants, removing the part with the seeds if necessary.
  2. Cut them then salt them with salt and leave for about 3 hours.
  3. Chop the ham, onion and bacon.
  4. After the past 3 hours, take a saucepan and put the butter, ham, onion and bacon in it, then let it return.
  5. As soon as it is browned, add the eggplants and parsley.
  6. Pepper and stir over high heat for 15 minutes.
  7. Take a gratin dish and butter me lightly.
  8. Pour in the preparation then cover it with breadcrumbs, grated cheese and a few fine pieces of butter.
  9. Put in the oven at 180°C (Thermostat 6) for about 45 minutes.
  10. Once the breadcrumbs are golden brown, remove from the oven and let cool.
  11. It's ready ! You can taste!