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

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

    Serves: 4 - 6

    Ingredients

    3 tbsp Filippo Berio Mild & Light Olive Oil
    2 cloves garlic, chopped
    1 tsp dried oregano
    400g can Cirio Plum Tomatoes
    1 large red onion, finely sliced
    2 large aubergines, trimmed and sliced
    750g new potatoes, scrubbed and sliced
    125g ball mozzarella, torn into chunks
    2 tbsp dried breadcrumbs
    25g Cheddar, grated

    Method

    1. Preheat the oven to 200°C, gas mark 6. Heat 1 tbsp 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 for 15 minutes. Season to taste.

    2. Meanwhile, toss the onion and aubergines with the remaining oil in a roasting tin and cook for 15-20 minutes until tender.

    3. In a deep dish, add one-third of the tomato sauce. Top with half the aubergines and then a layer of potatoes. Scatter with half the mozzarella. Repeat until you have used all the ingredients, finishing with a little sauce.

    4. Scatter with the breadcrumbs and Cheddar. Bake for 50-60 minutes until the potatoes are tender.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary