Aubergine and Tomato Gratin

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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