This comforting and savory eggplant gratin is a perfect paleo-friendly side dish. Steamed eggplant is mixed with fresh tomatoes and basil, then baked with a delicious, crispy dairy-free topping.
Serves: 6 Prep time: 15 minutes Cook time: 30-35 minutes
Ingredients
• 4.5 tsp (approx. 22.5 mL) coconut oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 0.25 tsp (1.25 mL) crushed red pepper flakes
• 1 medium eggplant, peeled and cut into 0.5-inch (1.3 cm) cubes
• 1 medium tomato, chopped
• 2.0 tbsp (30 mL) chopped fresh basil
• 0.5 tsp (2.5 mL) sea salt
• 0.5 cup (approx. 120 mL) paleo-friendly breadcrumbs (e.g., made from almond flour)
• 1.0 oz (approx. 28 g or 0.25 cup) grated dairy-free cheese (e.g., a coconut or nut-based cheddar substitute)
Instructions
1. Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a shallow 1.5 to 2.0-quart baking dish with 0.5 teaspoon of the coconut oil.
2. Sauté the Aromatics: Heat 2.0 teaspoons of coconut oil in a nonstick skillet over medium heat. Add the diced onion and cook, stirring frequently, for about 5 minutes until softened. Stir in the minced garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant. Transfer this mixture to a large bowl.
3. Steam the Eggplant: While the onion cooks, bring about 1.0 inch (2.5 cm) of water to a boil in a pot fitted with a steamer basket. Add the eggplant cubes, cover, and steam for about 5 minutes until they are tender but still hold their shape. Drain the eggplant well in a colander.
4. Combine the Filling: Add the drained eggplant to the bowl with the onion mixture. Gently stir in the chopped tomato, fresh basil, and sea salt until everything is well combined.
5. Assemble the Gratin: Spoon the eggplant mixture evenly into your prepared baking dish.
6. Prepare the Topping and Bake: In a separate small bowl, combine the paleo breadcrumbs, grated dairy-free cheese, and the remaining 2.0 teaspoons of coconut oil. Stir until the breadcrumbs are lightly coated. Sprinkle this topping evenly over the eggplant mixture.
7. Bake uncovered for 20 to 25 minutes, or until the topping is golden brown and the gratin is bubbling. Serve immediately.
