Eggplant Gratin with Meat and Béchamel

Ingredients

• 3 units Eggplants (small, sliced about 0.5 cm thick)
• 60 ml Olive oil (to brush the slices and the dish)
• 400 g Ground meat (beef or lamb) (can be replaced with turkey or plant-based meat)
• 1 large Onion (finely chopped)
• 30 g Fresh cilantro (leaves only, chopped)
• 3 units Ripe tomatoes (grated or blended)
• 1 teaspoon Tomato paste (about 5 ml)
• 1 teaspoon Garlic powder (or 1 fresh garlic clove)
• 1 teaspoon Sweet paprika
• 1 teaspoon Turmeric
• 0.5 teaspoon Ground coriander seeds
• to taste Salt
• to taste Ground black pepper
• 40 g Butter (for the béchamel)
• 30 g All-purpose flour
• 400 ml Whole milk
• 0.25 teaspoon Curry powder (a pinch, replaces nutmeg)
• 150 g Grated mozzarella (or any other meltable cheese)
• 100 g Grated cheese (e.g., Gruyère)
• a handful Fresh parsley (for garnish, optional)

Instructions

1. Preheat the oven and prepare the eggplants

   Preheat the oven to 200°C static heat. Wash the eggplants, cut into slices about 0.5 cm thick, arrange on a tray lined with parchment paper and brush with olive oil on both sides.

   Time: PT12M

   Temperature: 200°C

2. Cooking the eggplants

   Place the tray in the oven and cook the slices for 20 minutes, turning them halfway through to achieve a light golden colour.

   Time: PT20M

   Temperature: 200°C

3. Prepare the meat sauce

   Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and fresh cilantro, sauté for 3 minutes. Add the ground meat, break it up and cook until browned (≈5 minutes). Stir in the garlic powder, paprika, turmeric, ground coriander seeds, salt and pepper. Add the grated tomatoes, tomato paste and 2 tablespoons of water. Cover and simmer for 10‑12 minutes, then uncover for the last 2 minutes to thicken.

   Time: PT12M

4. Prepare the béchamel

   Melt the butter in a saucepan over low heat. Add the flour all at once and whisk for 1 minute to form a white roux. Gradually pour in the milk while whisking continuously to avoid lumps. Add the curry, salt, pepper and let thicken for 4‑5 minutes. Remove from heat and stir in half of the grated cheese for extra creaminess.

   Time: PT8M

5. Assemble the gratin

   Brush the bottom of the gratin dish with a drizzle of olive oil. Lay a first layer of eggplant slices, cover with the meat sauce, drizzle with béchamel, sprinkle with grated cheese. Repeat the layers, finishing with a generous layer of cheese and a few mozzarella pearls. Lightly salt.

   Time: PT10M

6. Final baking of the gratin

   Bake the assembled dish at 200°C for 20 minutes, or until the top is nicely golden and bubbling.

   Time: PT20M

   Temperature: 200°C

7. Rest and serve

   Remove the gratin, let rest for 5 minutes, sprinkle with chopped fresh parsley and serve with steamed rice or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

30 g

Fat

30 g

Fiber

6 g

Ingredient Substitutions

• Instead of Eggplants: zucchini
• Instead of Olive oil: sunflower oil
• Instead of Ground meat (beef or lamb): ground turkey, textured soy
• Instead of Onion: shallot
• Instead of Fresh cilantro: parsley
• Instead of Ripe tomatoes: tomato purée
• Instead of Tomato paste: pureed tomato
• Instead of Garlic powder: fresh garlic
• Instead of Sweet paprika: mild chili
• Instead of Turmeric: saffronette
• Instead of Ground coriander seeds: coriander powder
• Instead of Butter: margarine
• Instead of All-purpose flour: rice flour (for gluten‑free version)
• Instead of Whole milk: almond milk
• Instead of Curry powder: grated nutmeg
• Instead of Grated mozzarella: cheddar, provolone
• Instead of Grated cheese (e.g., Gruyère): emmental, comté
• Instead of Fresh parsley: chives

Equipment Needed

• Oven
• Baking sheet
• Gratin dish (≈26 cm)
• Chef's knife
• Cutting board
• Grater or immersion blender
• Medium saucepan
• Whisk
• Silicone spatula
• Measuring spoons

Critical Steps — Do Not Skip

• Cooking the eggplants until tender with a light colour
• Thickening the meat sauce at the end of cooking
• Achieving a smooth béchamel without lumps
• Final bake until the cheese is golden

Chef Tips from the Video

• Add a pinch of nutmeg to the béchamel for extra depth
• Use very ripe tomatoes for a naturally sweet sauce
• For a more Mediterranean flavor, add pitted black olives between the layers

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for up to 3 days in the fridge.

Freezer: Wrap individual portions in cling film and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the eggplant slices the day before and keep them refrigerated
• Prepare the meat sauce and béchamel 1‑2 hours ahead, gently reheat before assembling
• The gratin freezes very well: prepare, assemble, then freeze before the final bake