Aubergines au gratin

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Serves: 4

By Frenchfoodie



  • 1 onion finely chopped

  • 2 tbsp olive oil or any vegetable oil

  • 6 tomatoes

  • 1 pinch salt and black pepper

  • 2 medium aubergines washed and sliced lengthways

  • 1 handful Parmesan or other hard cheese grated

  • 1 sprig thyme

  • 2 sprigs parsley

  • 1 sprig basil


  1. Sprinkle the aubergines with salt and place in a colander (place a plate on the top of them with a weight on this. This will allow the excess water to run out)
  2. Plunge the tomatoes into boiling water for a few minutes and then peel and chop them.
  3. Pour the oil into a heavy bottomed pan and sweat the onions and tomatoes with the herbs for about 15 minutes.
  4. You can now either rub the tomatoes through a sieve or blend them in a processor.
  5. Season your tomato puree (now called tomato coulis) with salt and pepper to taste.
  6. Rinse the aubergine slices and dry them with kitchen paper or a clean tea towel.
  7. Saute the aubergine slices in olive oil until golden brown.
  8. Place them in individual dishes and pour the tomato coulis over the top.
  9. Sprinkle with grated cheese and place under the grill until golden brown.

Handy Hint

This tasty dish can be served hot or cold so is great if you want to make it ahead of time! It's good for a starter or a main meal.

Additional Information

  • tomato

  • cheese

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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  • Frenchfoodie 21/09/11 23:24

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