Aubergine, potato & goat's cheese gratin

Aubergine, potato & goat's cheese gratin

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(1 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

  • 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
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Potato

    Potato

    po-tate-oh

    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
    Lemon

    Lemon

    le-mon

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

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

Method

  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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dowfold
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.
markluchesasmith
22nd Apr, 2017
3.8
Very good but needs plenty of olive oil. I used feta which has a good taste and tinned plum tomatoes.
awiddows
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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