Gratin of Eggplant Caviar

Natural.Foodie's picture

Sep. 19, 2011


Eggplants 4 Pound (3 Medium Sized, Unpeeled)
Garlic clove 2 Large , cut in slivers
Thyme 1/2 Teaspoon
Egg yolks 3
Light olive oil 15 1/2 Teaspoon (1/3 Cup Plus 1 Teaspoon)
Gruyere cheese 1 1/2 Ounce , freshly grated (1/3 Cup)
Salt 1/2 Teaspoon
Cayenne pepper 1 Pinch
Parmesan cheese 2 Tablespoon , freshly grated



1) Preheat the oven to 400°.

2) Cut several slits in each eggplant.

3) Coat the garlic slivers with thyme. Put these coated garlic slivers inside the eggplant cuts.

4) In a jelly-roll pan, place the eggplants.


5) Place inside oven to bake in the middle of the oven, turning 2 or 3 times, until the eggplants are soft to the touch, 30 to 60 minutes, depending on their thickness.

6) Peel off the skin from baked eggplants and discard the stems.

7) In a food processor, process the eggplants to puree for 1 minute or pass through the fine disk of a food mill.

8) Remove the seeds by passing the puree through a fine-mesh sieve. For a food mill with a very fine blade, this step may not be required.

9) In a large mixing bowl, place the puree.

10) Add egg yolks to beat at medium speed.

11) Gradually drizzle in 1/3 cup of the olive oil.

12) Stir in the Gruyere, salt and cayenne.

13) In a lightly buttered 1 1/2-quart baking dish, pour in the eggplant mixture.

14) Sprinkle 1/2 teaspoon oil over the surface to prevent it from drying out.

15) Place inside oven to bake for 20 minutes.

16) Sprinkle the Parmesan cheese and remaining 1/2 teaspoon oil over the top. Continue to bake for 10 to 15 minutes, until lightly browned.


17) Serve the eggplant preparation on a platter and garnish with fresh coriander leaves, if desired.


This preparation can be made ahead of time and reheated in a 350° oven for 10 to 15 minutes, before serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 95 Minutes
Ready In: 95 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 393Calories from Fat 253

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 413 mg17.21%

Total Carbohydrates 28 g9.3%

Dietary Fiber 15 g60%

Sugars 10 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet