zoom Aubergine & potato gratin

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aubergine & potato gratin

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Aubergine & potato gratin

    • Preparation time: 20 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4 - 6

    Ingredients

    3 tbsp olive oil
    2 cloves garlic, chopped
    1 tsp dried oregano
    400g tinned plum tomatoes
    2 large aubergines, trimmed and sliced
    1 large red onion, finely sliced
    750g new potatoes, scrubbed and sliced
    125g buffalo mozzarella, torn into chunks
    2 tbsp dried breadcrumbs
    25g Parmigiano Reggiano, freshly grated

    Method

    1. Preheat the oven to 200⁰C, gas mark 6. Heat a tablespoon of olive oil in a large pan on a medium heat. Add the garlic and cook for a minute until pale golden. Add the oregano and tomatoes and simmer slowly for 15 minutes. Season to taste.

    2. Meanwhile, toss the aubergines and onion with the remaining oil and place in a single layer in a roasting tin. Roast for 15–20 minutes until browned and tender. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Scatter with the mozzarella. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Bake for 50-60 minutes until the potatoes are tender. Serve with a green salad.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary