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Aubergine & potato gratin
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Serves: 4 - 6
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
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.
Typical values per serving:
Based on 6 servings
This recipe was first published in January 2015.