Recipes

Recipe: Easy oven-baked aubergine gratin


Its Friday so I feel like sharing something I’m sort of obsessed with at the moment. Specifically, a super easy recipe for a smashing aubergine gratin!

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My tip is to enjoy it with a glass of red vino. Just a thought.

Ingredients:

  • 2-3 aubergines
  • 2 yellow/white onions
  • 3 garlic cloves
  • 2 cans of crushed tomatoes
  • 2 tablespoons of tomato pure
  • 300 gram mozzarella
  • 1 tablespoon dried oregano
  • A little bit of honey
  • Olive oil
  • Salt, pepper

 

Do it like this:

  • Heat up the oven to 200 degrees (Celsius)
  • Cut or slice the aubergine in long slices (i used a cheese cutter from Sweden. Try and use a slicer/peeler over a knife to make it thin–I prefer it like that anyway)
  • Peel and chop the onion and garlic
  • Drizzle the olive oil into a pan and cook the onion and garlic together with a bit of salt, on medium temperature until soft
  • Add tomatoes, tomato pure, oregano and honey
  • Let the sauce cook on low heat for about 5 minutes
  • You’re supposed to paint a bit of olive oil and salt on each and every piece of aubergine here but I didn’t do it and it turned out really nice anyway. I put the aubergine in a bowl, added a bit of olive oil and salt, and turned it around in there for a bit–worked for me… If you have the patience and time, brush lightly with olive oil and salt on each piece I guess.
  • Cook the aubergine in a pan to give them a bit of colour
  • In a pan, layer everything together–one layer of tomato sauce  in the bottom, then a layer of aubergine, then tomato sauce…you get it. Use up everything but make sure the aubergine is the top layer
  • Cut the mozzarella into thin slices and put it over the top layer of aubergine
  • Cook for anywhere between 30-40 min depending on how thick your aubergine is. You’ll be able to tell by the cheese when it gets brownish in colour, and you can also use a fork to check the texture of the gratin.

Then devour and frickin enjoy! Happy Friday, hungry people!

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