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Aubergine and tomato gratin

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


Peel the aubergines and cut into thin slices. Sprinkle with coarse salt and leave to soak for 30 minutes. Rinse and dry them well.

Lightly score an X on the bottom of the tomatoes. Put them in boiling water for 30 seconds then drain them. Peel and cut the flesh into cubes. Peel and chop the garlic and onion.

Put the tomatoes, garlic and onion in a frying pan with a bit of olive oil. Season and leave to simmer over a low heat until the vegetables soften and produce a thick sauce.

Heat the oil for frying.

Fry the slices of aubergine in it until they are tender then drain them on kitchen paper.

Preheat the oven to 200°C (Gas Mark 6-7).

Add the aubergines, tomato purée and grated parmesan to an ovenproof dish. Finish off with some cheese on the top.

Bake for about 20 minutes.
Advice: This gratin can be served hot or cold with a lemon vinaigrette.

For a variation, try a mixture of parmesan and cubes of roquefort. The combination of these two cheeses produces an amazing flavour!

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