Ingredients

• 2 - Medium aubergines/ egg plants
• 1 tsp - Ground black pepper
• 2 - Big tomatoes
• 4 tbsp - Cooking oil
• 3 tbsp - Grated cheese
• Salt to taste

How to Make Aubergine and Tomato Gratin

• Using a sharp knife, cut the aubergine into thick slices.
• Place these slices in a bowl of cold water, with a little salt and leave for 30 minutes.
• Rinse well.
• Halve the tomatoes horizontally.
• Heat half the oil in a frying pan and shallow fry the aubergine slices in batches until golden brown on both sides.
• Add more oil to the pan if necessary.
• Drain on kitchen paper.
• Arrange the tomato halves and aubergine slices in a shallow buttered ovenproof dish.
• Season with salt and pepper and sprinkle the grated cheese on top.
• Bake in the oven for 10-15 minutes until browned.
• Allow to cool slightly, then serve warm with dinner rolls or bread.
• Recipe Courtesy: Anglo-Indian Recipes