Aubergine, potato & goat's cheese gratin

Aubergine, potato & goat's cheese gratin

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(10 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins


6-8 as a side dish, 4-6 as a main course

This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving (8)

  • kcal238
  • fat13g
  • saturates5g
  • carbs18g
  • sugars7g
  • fibre7g
  • protein8g
  • salt0.8g
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  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 aubergines, sliced thinly lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 medium red onions, very thinly sliced
  • 2 garlic cloves, crushed
  • 500g waxy potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 5 large plum tomatoes, thinly sliced
  • 4 lemon thyme sprigs, leaves picked
  • zest ½ unwaxed lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 175g soft goat's cheese, crumbled
  • 100g good-quality black olives, pitted and chopped


  1. Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer – brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they’re cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.

  2. Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.

  3. Slice the potatoes very, very finely. It’s best to do this on a mandolin if you have one – it takes more work (and a lot more time) to cut them with a knife.

  4. Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat’s cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.

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Comments, questions and tips

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Rebecca Matthews's picture
Rebecca Matthews
12th May, 2020
This recipe should be removed as I rely on bbc good food recipes as a really reliable source of usually excellent recipes, this one was awful!
Gunnar Aastrand Grimnes's picture
Gunnar Aastrand...
1st Mar, 2020
After 1h 10 min in the oven it was still not brown, but the family didn't want to wait any longer. It was then a soggy mess with raw potato slices in it.
30th Apr, 2017
Have tried this recipe twice and, although the potatoes were cut very fine with a mandolin, they were not cooked through properly. I even added some stock to provide some liquid in the hope that this may help the potatoes cook. Very tasty dish though. If I try it again, I'll try parboiling the potatoes first, I think.
22nd Apr, 2017
Very good but needs plenty of olive oil. I used feta which has a good taste and tinned plum tomatoes.
17th Sep, 2016
Disappointing! This looked lovely from the ingredients used, but unfortunately didn't turn out as expected. I oven baked the aubergines as I didn't want to fry them and used soft goats cheese as directed. The cheese didn't melt in properly and the whole dish was too dry. The thyme came through nicely and did complement the other ingredients well ,but that was the best thing about it. Won't be trying it again!
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20th May, 2019
This was particularly dry, I followed the tips from the comments - I par-boiled the potatoes for 5-10 mins and added some passata and it was actually quite tasty
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