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Aubergine and Tomato Gratin

2 December 2015

This gratin is full of flavour and so simple to make. Layering the aubergines and tomatoes and then baking in the oven gives you a quick and easy dish suitable for vegetarians 


1 tin tomatoes (400g) 
3 aubergines 
8 tomatoes 
50ml olive oil 
25g parmesan, grated 
10g LoSalt 
1 bunch rosemary, roughly chopped 
black pepper 
1. First make a base tomato sauce; pour the tin of tomatoes into a pan, boil vigorously until at a swampy consistency and all the tomato has broken down. Put to one side.
2. Half the aubergine lengthwise and slice into half crescent shapes. Then lay the aubergine out flat and sprinkle with the salt. Leave for 30 min.
3. Half the tomatoes and thinly slice,. Put to one side.
4. Wash away any liquid that has seeped from the aubergines and pat dry.
5. To assemble the gratin, spoon the tomato sauce on the base of an oven casserole dish. Then layer in alternative rows - aubergines and then tomatoes laying them upright.
6. Sprinkle the parmesan and the rosemary over the vegetables.
7. Place into a preheated oven at 200°c/400°f/Gas Mark 6 and for 25min, until the vegetables are roasted and crisping at the edges.