Aubergine gratin

Ingredients

• 1 largeaubergine
• to tastegrated mozzarella
• 2tomatoes
• to tasteolive oil
• to tastesalt
• to tastefresh basil

Instructions

1. 1

   Salt the aubergine

   Wash the aubergine and cut it into slices. Sprinkle with salt, arrange in a colander and leave to drain for 10–15 minutes.

2. 2

   Slice the tomatoes

   Wash the tomatoes and cut them into slices.

3. 3

   Assemble the dish

   Drizzle a little olive oil into an ovenproof dish. Rinse the aubergine slices, arrange them in the dish and top with the tomato slices. Add a little salt and scatter chopped fresh basil over everything.

4. 4

   Bake the vegetables

   Put the dish in an oven preheated to 180°C and bake for 7 minutes.

5. 5

   Grill the cheese

   Remove the dish briefly and cover the vegetables with grated mozzarella. Return it to the oven and grill until the cheese is golden, then serve hot.

What is aubergine gratin?

Aubergine gratin is a simple baked dish in which sliced vegetables are finished with a browned cheese topping. Gratin-style cooking is associated with French cuisine, though this version uses familiar Mediterranean ingredients.

Aubergine, tomato and mozzarella make a pleasing combination: the vegetables soften in the oven while the cheese browns on top. Fresh basil adds a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 7g protein, 11g carbs, 7g fat.

Most of the carbohydrates come from the aubergine and tomatoes; mozzarella contributes much of the protein and fat, while olive oil adds further fat. To make a more balanced plate, serve a portion with a crisp salad or another vegetable side.

Salting the aubergine

Salting: leave the slices in a colander for 10–15 minutes, as the method directs, then rinse them before arranging in the dish. Patting them dry helps avoid carrying excess water into the bake.

Building the layers

Aubergine: arrange the slices in the oiled ovenproof dish so they have contact with the base. If the slices overlap heavily, they may cook less evenly.

Tomato: place the tomato slices over the aubergine, then add a little salt and chopped basil. The tomatoes release moisture as they bake, helping the vegetables become tender.

Getting the cheese golden

First bake: the vegetables go into a preheated 180°C oven for 7 minutes before the cheese is added. This short initial bake starts softening them without putting the mozzarella in too early.

Grill: scatter mozzarella over the dish and return it to the oven until golden. Watch closely at this stage, since the cheese can brown quickly.

Choosing the cheese

Mozzarella: grated mozzarella melts into a soft topping with a mild flavour that does not overpower the vegetables. Use enough to cover the surface, since the recipe does not specify a measured amount.

When it is ready

Texture: the aubergine should be tender when pierced, and the tomato should be soft. The cheese should have browned spots rather than remaining pale.

Timing: allow 10–15 minutes for the aubergine to drain, then bake it for 7 minutes before grilling the cheese. The grilling time is not specified, so use the colour of the topping as your cue.

Serving ideas

Serve the gratin hot, either as a light main or alongside a larger meal. A green salad or crusty bread makes a simple accompaniment.

Recipe notes & tips

• Slice the aubergine into even rounds so they cook at a similar rate.
• Rinse the salted aubergine before layering it in the dish.
• Pat the rinsed slices dry to limit excess moisture.
• Preheat the oven to 180°C before putting the dish in.
• Keep an eye on the cheese while it grills and remove the dish once it is golden.
• Scatter a few fresh basil leaves over the gratin just before serving, if you have them.

Variations

• Add tuna: layer drained tuna with the vegetables for a more substantial version.
• Add ham: tuck slices of ham between the aubergine and tomato.
• Try oregano: use oregano in place of basil for a different herbal note.
• Use another melting cheese: replace the mozzarella with a cheese that browns well.
• Add courgette: layer thin courgette slices with the aubergine and tomato.

Common mistakes to avoid

• Skipping the draining: salt the aubergine and leave it in a colander for 10–15 minutes as directed.
• Leaving excess water on the slices: rinse them, then pat them dry before assembling.
• Cutting uneven slices: aim for similar thickness so they soften at much the same pace.
• Adding cheese too soon: bake the vegetables for 7 minutes at 180°C before topping them.
• Walking away during grilling: watch for a golden surface and take the dish out promptly.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven until piping hot; the cheese may be less crisp after storage.

Frequently asked questions