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Eggplant gratin is a bubbling, golden side dish with a Provençal soul. Steamed eggplant folds together with fresh tomato, basil and garlic, then bakes under a crisp paleo breadcrumb and dairy-free cheese lid. Comforting, savory, and completely grain-free.
Pro Tips
- Steam the eggplant cubes about 5 minutes until tender but still holding their shape, then drain them well in a colander — this keeps the gratin light instead of oily.
- Cook the onion 5 minutes until soft before the garlic and red pepper flakes get their 30 seconds; fragrant, not browned, is the target.
- Mix the paleo breadcrumbs, grated dairy-free cheese and remaining coconut oil with your fingers until the crumbs are evenly coated — that's what makes the topping crisp.
- Bake uncovered at 400°F for 20-25 minutes until the topping is golden brown and the filling bubbles at the edges.
- Serve immediately — a gratin waits for no one, and the topping is at its crispiest the moment it leaves the oven.
Frequently Asked Questions
Why steam the eggplant instead of roasting it?
Steaming pre-cooks the eggplant without adding fat and keeps the cubes intact. It's the reason this gratin stays light where many eggplant bakes turn greasy.
What kind of breadcrumbs should I use?
Paleo-friendly breadcrumbs — the recipe suggests almond flour-based ones. Toasted paleo bread pulsed into coarse crumbs works beautifully.
Which dairy-free cheese works best?
A grated coconut-based or nut-based cheddar substitute. You need only an ounce — it's for flavor in the crust, not for a melted blanket.
Can I assemble it ahead?
Yes — build the filling and topping separately and refrigerate. Assemble and bake just before serving so the topping crisps properly.
Recipe Card
Ingredients
Method
- 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.
