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!








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


  • 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!


Holidaying on a Tuesday

I can’t believe its already Tuesday. As usual, my Tuesday’s start with a workout with my trainer, picking up a smoothie at Sequel, and heading home to get ready before work. So that’s exactly what I did today, surprise surprise…


I usually dress casual in the office, considering we’re a very small team and don’t get out for meetings every day. Today we had a couple of meetings set up though, so I wore a dress shirt and jeans, and left my furry slippers home to rest…

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Denim from MM6, white oversized dress shirt from a Japanese brand called M-squared (love). Well its not called ‘love’ I just love it…


I came home from the office to throw together a quick salad on my lunch break with basically my favourite ingredients in the world…


Cherry tomato, mozzarella, garlic, fresh basil, olive oil, salt, pepper


Even allowed myself to have it with a diet coke. There’s something about holidays where I have this need to treat myself to something. So that was that–diet coke was the treat of today…


I left office around 4pm. Since it actually was a holiday today, I figured I could at least wrap up my work wearing my comfiest Soho House-robe and nothing else. Disclaimer: I feel so much more creative when I’m naked or just comfortably dressed – is that weird?


Let the creativity flow: I answered emails, did things I’ve postponed for ages, worked on WAC related stuff, worked on my book, planned details around my upcoming project, made calls and cleaned up my desktop. You see what I’m saying? All thanks to the robe. Thanks robe!


Dinner time creeped up on me and by 9PM it was time for me to throw together a quick dinner. I don’t usually allow pasta on weekdays, but since it was a holiday… You know…


On today’s agenda: Chopped garlic, fresh sage, parmesan and lemon…



And spaghetti obviously…




I added bacon because I felt like it. I’ll say it again: It’s a holiday.


After dinner I treated myself to another shower. Then I covered myself in Aesop’s latest body lotion because my skin has become so dry its literally itching…


What can I say – I’m not a food model or anything…


Highly recommended though. Plus: It smells so god damn good…


Then I watched an episode of Narcos but had to pause it and make a quick bet with Saif – the Colombian guy MUST be Swedish. His English accent is pretty much the most Swedish thing I’ve ever heard…


Had to pause the show and get on Google: ‘Narcos Season 3 Swedish’ …*drum whirl*… BUT OF COURSE! Matias Verala is a Swedish-born 37 year old actor from Stockholm. He’s too good!

Sunday Mood: Cherry Tomato & Basil Pasta






Not offering the most charming photos today, but the weather has been so gloomy here the last couple of days I feel like it calls for some pasta. So, last night I made just that – the simplest, most delicious dish. And since so many of you have commented on my Instagram story asking about the recipe, I thought I’d post it here. It’s SO cheap, SO easy and SO quick to make. Bow down to these kind of recipes – I highly recommend it!


Cherry Tomato and Basil Pasta – (4 people)


  • 500g spagetti
  • 1/3 cup extra virgin olive oil
  •  5 garlic cloves, crushed/chopped
  •  400g cherry tomatoes (you can halve them if you want but I prefer the whole ones–super juicy and delicious)
  •  1/3 cup roughly chopped fresh basil leaves
  •  Grated parmesan



  1. Boil water in a pan, add some salt (don’t add the pasta yet to avoid over-cooking it)
  2. Heat oil in a large, non-stick frying pan over medium heat. Add the garlic and cherry tomatoes. Cook for 5 minutes or until the tomato is just starting to collapse/break. I even squeeze the tomatoes a bit when they get soft so that they get extra juicy in the pan…
  3. Put the pasta in the pan with boiling salted water. I prefer al-dente and usually undercook it by at least one minute less than what the package says (if it says 8-10, I cook it for 6-7. Never forget just the heat will cook the pasta, so if you leave it warm in the pan without water, it still risks overcooking).
  4. Drain the pasta, reserve 1/4 cup of the water.
  5. Add pasta and reserved cooking liquid into the pan with oil, garlic and tomatoes. Season with salt and pepper. Cook, tossing, for 1-2 minutes or until combined and heated through.
  6. Serve sprinkled with parmesan and basil.
  7. Enjoy!