Aubergine gratin recipe

Aubergine gratin with tomato sauce

An indulgent take on a family favourite

By , 26 August 2016

(3 votes)

Aubergine gratin with tomato sauce
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 271g serving contains
  • Energy

    1167KJ

    279KCAL

    14%
  • Fat

    20.6g

    med

    29%
  • Saturates

    6.2g

    high

    31%
  • Sugars

    13.3g

    low

    15%
  • Salt

    0.27g

    low

    5%
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
  • For the Tomato Sauce
  • 2 tbsp Asda extra virgin olive oil
  • 400g Asda thick cut chopped tomatoes
  • 1 large handful fresh basil leaves (roughly chopped)
  • 1 garlic clove
  • Salt
  • Freshly ground black pepper
  • For the Aubergine Gratin
  • 2 tbsp Extra Virgin olive oil
  • 1 large aubergine (cut into 5mm thick slices, lengthways)
  • 1 large handful basil leaves (roughly chopped)
  • 50g Good and Balanced sultanas
  • 15g Good and Balanced pine nut kernels
  • 1 ball large mozzarella (roughly chopped)
Method
  • To make the tomato sauce, chop the garlic and sauté in a frying pan with the oil, add the tomatoes and basil. Cook over a medium high heat for 5-10 minutes, or until the tomato is just starting to break down. Season, to taste.

  • To make the aubergine gratin, first preheat the grill to high.

  • Heat a frying pan until hot. Then add the oil and aubergine slices, a few at a time and fry on each side until just golden and softened.

  • Remove from the pan and drain on kitchen paper.

  • Scatter the sultanas, pine nuts, basil and the chopped mozzarella over the aubergine. Season to taste.

  • Roll the aubergine slice up from the short side, to form a pinwheel.

  • Add half the sauce to an oven proof dish then place the untucked end of the pinwheel face down on top. Spoon over the remaining tomato sauce.

  • Place under the grill for 2-4 minutes until golden and bubbling.

  • TOP TIP: Add extra mozzarella before serving to make this more indulgent.

  • TOP TIP: If there’s time, toast your pine nut kernels for extra flavour.