Page title and description
Vegetarian mains
Aubergine, potato and cheese gratin
This makes an excellent, unfussy main course for 2, or a hearty side for 4. It's good with a green salad and some brown rice. You could also substitute mushrooms for aubergines, or use them both.
Ingredients
- 250g aubergine, cut into cubes
- 250g potatoes, peeled and diced
- 1 red or white onion, sliced
- 1-2 garlic cloves, crushed or finely chopped (optional)
- knob of butter
- 1 tbsp oil
- 200g chopped tomatoes
- 150ml veg stock
- 1 heaped tsp dried mixed herbs, or a small handful of fresh e.g. thyme
- 2 tbsp breadcrumbs
- 1 tbsp Parmesan (or a vegetarian alternative), grated
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
35 min
PT35M
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
In a pan of boiling water, cook the potatoes for 5 minutes. Drain and reserve.
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Step 3
Heat the oil and butter and add the onion. Fry gently until soft. Add the garlic, then the aubergine and fry until tender.
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Step 4
Add the potatoes to the aubergine. Season with salt and pepper. Add the tomatoes and stock, simmer for 10 minutes.
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Step 5
Place the mixture in a gratin or baking dish. Sprinkle over the breadcrumbs and Parmesan and bake in the oven for 15 minutes until the topping is golden.
