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