Fluffy Eggplant Carrot Gratin

Finely dice the eggplant, transfer to a colander, salt generously and let sit for approx. 10 minutes.

• 1 Eggplant (~ 11.3 oz)
• Salt

Preheat the oven to 350 °F.

In a bowl, mix the flour eggs, cream cheese, milk, and curry powder.

• 1⁄3 cup Whole grain rye flour
• 3 Eggs (~ 5.8 oz)
• 2 ⁠½ Tbsp Cream cheese
• 1 ⁠½ Tbsp Low fat milk
• 2 tsp Curry powder

Grate the carrots, finely chop the onion and garlic and add everything into the bowl.

• 3 Carrots (~ 10.1 oz)
• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)

Add the eggplant, chopped tomatoes, rosemary, and thyme. Season with salt and pepper and mix well.

• 7.1 oz Tomatoes, diced, canned
• 1 tsp Rosemary leaves, dried
• 1 tsp Thyme leaves, dried
• Salt
• Black pepper

Grease a baking dish with the olive oil, pour in the vegetable egg mixture. Finely chop the cheese and evenly spread onto the top.

• ½ tsp Olive oil
• 3.5 oz Gouda, sliced (or Cheddar)

Bake for approx. 30 minutes until golden brown.

Enjoy your meal!