Aubergine gratin

This is a rich vegetable side best served with a simple piece of grilled lamb or roasted chicken. In summer, you can make it with fresh tomatoes which in winter can be substituted with good Italian tomato sauce. Freshly grated parmesan cheese is a must for this gratin.

Aubergine is known for its capacity to soak up oil or butter if you fry the slices. I have started to roast the slices in the oven and this helps to control the amount of olive oil needed. Slice the aubergine rather thickly, brush the slices on both sides with a little olive oil and roast until soft. This takes about 20 minutes in 200° C. Then use the roasted slices for the gratin.

2 servings

1 medium aubergine, rather thickly sliced 

Olive oil

1 medium onion, chopped

1 clove garlic, minced

1 tsp. dried Provençal herbs

200 ml Italian tomato sauce or 3- 4 fresh tomatoes plus a little tomato paste

Freshly ground black pepper

A handful of grated parmesan

Preheat the oven to 200° C, roast.

Place the aubergine slices in one layer on an oven- tray lined with baking paper. Lightly brush with olive oil and roast for about 20 minutes until soft.

Meanwhile warm 1 tbsp. olive oil over medium heat in a frying pan and sauté the onion and garlic for 10 minutes until soft but not browned. Add the tomato sauce or the fresh chopped tomatoes and some tomato paste. Add the herbs and black pepper, stir and continue cooking until the sauce is nice and thick, about 5 minutes if using tomato sauce and about 10- 15 minutes if using fresh tomatoes. 

Lightly oil a gratin dish with olive oil. Spread a thin layer of tomato sauce in the bottom and place the aubergine slices on the sauce. Top with the rest of the tomato sauce and divide the parmesan over the sauce. Sprinkle with a little olive oil. Roast for about 20 minutes until the cheese is nicely browned.