Eggplant and Tomato Gratin

Ideal on its own, or as an accompaniment to a main course. It is better made an hour or two ahead as this helps to draw the flavours out.

You will need for around 4 side serves:

1 large onion, peeled and thinly sliced
3 cloves of garlic finely chopped or grated
1 small chilli finely chopped (optional)
Black Pepper
1 medium sized eggplant, washed and sliced
3 or 4 tomatoes washed and sliced
Extra virgin Olive oil to cook with and more
1 cup of torn fresh basil leaves
3 tablespoons of soft cheese such as goat blanc or fromage frais or finely grated parmesan or cheese of choice!
3 tablespoons of fresh breadcrumbs


Pre-heat oven to 180°c or 160°c fan

Heat a little oil in a frypan; add the onion garlic and chilli and stirring from time to time cook over a moderate heat until soft and translucent.

Spoon the onion mixture into an oven dish, grate black pepper over and then cover the surface with the torn basil leaves followed by the eggplant and tomatoes in overlapping layer.
Sprinkle very generously olive oil over the eggplant and tomato.

Seal the dish with foil and pop in the oven for about 30 minutes.
(Maybe check after 20 minutes to see if more oil is needed to soften the eggplant.)

Take out of the oven and turn the grill on to high (or if using a multi-use oven use fan and top grill function)
Mix together the bread crumbs and cheese.
Sprinkle over the eggplant and return under the grill for about 10 minutes ~ obviously taking care not to burn the crumbs!


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