Aubergine and Tomato Gratin

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Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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