Aubergine gratin recipe

James Martin’s aubergine gratin with tomato sauce

An indulgent take on a family favourite

By , 26 August 2016
James Martin’s aubergine gratin with tomato sauce
  • Ready in: 20 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 271g serving contains
  • Energy 431KJ 279KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
  • 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 and 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
  • 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.