Low-carb eggplant gratin

Low-carb eggplant gratin

Savory eggplant. Salty, creamy feta. Luscious heavy whipping cream. When you all come together, it’s a party in a baking dish. Oh, low-carb gratin, we love you.

Low-carb eggplant gratin

Savory eggplant. Salty, creamy feta. Luscious heavy whipping cream. When you all come together, it’s a party in a baking dish. Oh, low-carb gratin, we love you.
USMetric
4 servingservings

Ingredients

  • 30 oz. 900 g eggplant
  • 2 2 yellow onionyellow onions
  • 2 tbsp 2 tbsp butter or olive oil, for frying
  • 513 oz. 150 g feta cheese
  • 1 tbsp 1 tbsp dried mint
  • 13 cup 75 ml fresh parsley, finely chopped
  • 4 oz. 110 g (225 ml) shredded cheese
  • ¾ cup 175 ml heavy whipping cream
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Slice the eggplants into 1/2 inch thick (1cm) slices.
  2. Apply olive oil and salt with a brush on both sides and place on parchment paper on a baking tray. Bake in oven at 400°F (200°C) until golden.
  3. In the meantime, slice the onion thinly, with a food processor or mandoline.
  4. Sauté the onion in a medium frying pan over medium heat until softened, about 5-7 minutes. Season with salt and pepper.
  5. Place a layer of baked eggplant slices a baking pan, then half of the onions, mint, parsley and 2/3 of the feta cheese.
  6. Add a final layer of eggplant and the rest of the onion.
  7. Add a final layer of eggplant and the rest of the onion.
  8. Finish with additional feta cheese and grated cheese on top.
  9. Pour the cream over the eggplant, cheese, onion, herbs. Place the baking dish in the oven at 450°F (220°C) for 30 minutes until the gratin is golden color and the cream is bubbly.

Tip!

Garnish with parsley for a festive presentation!

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19 comments

  1. Helen
    Another fantastic looking recipe, here in Holland we don't have heavy cream, just single pouring cream that can be whipped. Is single cream an okay alternative or do you have any other suggestions?
    Replies: #3, #9, #15
  2. Nan
    Sounds delicious! I am a fan of eggplant, though hated it as a kid. I make a lasagna using thin long slices of eggplant instead of pasta. And my moussaka is a dream, if I say so myself..

    http://www.sugaraholics.com
    https://highfatlowcarbrecipes.wordpress.com

  3. BobM
    In the United States, heavy cream and whipping cream are basically the same thing; one (whipping cream) has additional "stuff" added to it to stabilize bubbles and make the whipping easier. So, I assume "single pouring cream" and "heavy cream" are similar if they both can be whipped.
    Reply: #18
  4. Laura
    Made this for dinner tonight! Super easy and turned out amazing! The only thing I did differently was grill the slices of eggplant instead of baking in the oven. Delicious!!!
  5. Kathy
    This recipe is absolutely delicious. Used zucchini instead of eggplant. I'm sure it is just as wonderful with eggplant. It is so filling and so easy to whip up.
    Loved it ! Need to try the others….
  6. Tanja
    This eggplant gratin is FANTASTIC! I made it for lunch today and the kids loved it, too.
  7. Tina
    Yummy! Now I know how to use my eggplant!
    Reply: #8
  8. Bjarte Bakke Team Diet Doctor
    Oh yes! My wife uses eggplant for Moussaka and Eggplant Pizza too. Delicious.
    Reply: #19
  9. Sheila
    Hi Helen,

    I lived in Holland for years and was always able to find whipping cream. it is the fat content you need to look for usually 35% can't remember what it is called now.

    Reply: #14
  10. Marty
    How many carbs are in this?
    Reply: #11
  11. Peter Biörck Team Diet Doctor

    How many carbs are in this?

    Hi Marty!

    If you hold your mouse pointer over "Liberal low carb", then you will get that info.

    (15g carbs/serving)

    Peter - Team DietDoctor

  12. Nancy
    is it ok to eat mussels on hflc diet
    Reply: #17
  13. Cindy
    Made it to recipe. Good, but runny because the cream separated...perhaps 450 degrees is too high a setting for my oven. If I made over again I'd cook on 350 or 325 degrees for a longer period of time.
    Reply: #16
  14. Bunny
    Slagroom! Yum!
  15. Una
    Helen, I have bought thick or what Americans call heavy cream in Holland and I have also eaten it in Belgium and Germany! It is called double cream in Britain and Ireland. Don't know if this helps. If we want to whip cream, we buy whipping cream! Double cream is not frothy but thick to spoon not pour.
    Maybe you can get clotted cream? I'm no expert but perhaps ask the DietDoctor experts if you can use half cream and butter? There is more fat in double cream.
  16. Una
    Are you talking Fahrenheit???
  17. Una
    Yes if you want! You can eat anything as long as it isn't starch carbs! Put a lovely butter sauce on your mussels like the ones you buy!!!
  18. Una
    In England they're not and neither is the price! Whipping cream, single cream, double cream, extra thick double cream and finally clotted cream from Cornwall! So much choice with thickness and fat content varying! Onevthing is tgatbyiu cant whip double/heavy cream as it is nearly solid!

    In the United States, heavy cream and whipping cream are basically the same thing; one (whipping cream) has additional "stuff" added to it to stabilize bubbles and make the whipping easier. So, I assume "single pouring cream" and "heavy cream" are similar if they both can be whipped.

  19. Una
    It's called aubergine in Britain and in a lot of Europe!😆

    Oh yes! My wife uses eggplant for Moussaka and Eggplant Pizza too. Delicious.

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