zoom Aubergine & potato gratin

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    Aubergine & potato gratin

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    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


    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.

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