An unusual but very elegant way to enjoy eggplant.

Eggplant gratin

Serving Size: 4


  • 2 eggplants, sliced in rounds approximately 1/4 inch thick
  • 3 tbs. oil
  • 2 cups soy yogurt
  • 2 tsp. vegetable bouillon powder
  • 1 tbs. grainy mustard
  • 1 tbs. paprika paste optionally tomato paste
  • 1 tsp. Italian herbs
  • 50 grams soy cheese, grated


  1. Slice the eggplants, place them in a colander and sprinkle them with salt and let them sit for about half an hour.
  2. After half an hour, rinse the salt off the eggplants and pat dry with a paper towel.
  3. Heat the oil in a frying pan and lightly brown the eggplant slices, remove from the pan and drain on kitchen towels to remove excess oil.
  4. Pour the soy yogurt in a bowl, add the vegetable bouillon powder and mix well.
  5. Add the mustard and paprika paste and mix.
  6. Season to taste with salt and pepper.
  7. Preheat the oven to 375 (F).
  8. Put a layer of the eggplants on the bottom of a greased, ovenproof baking dish.
  9. Put a layer of the gratin sauce over the eggplants. Follow with another layer of eggplant slices and then the gratin.
  10. Continue until all ingredients are used.
  11. Bake in the oven for 20-25 minutes.
  12. For the last 10 minutes, grate the soy cheese on top, and allow it to bake until golden brown.
  13. Garnish with a sprig of fresh thyme.