Aubergine & potato gratin

Name: Aubergine & potato gratin
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: European, Mediterranean, Italian
Ingredients: 3 tbsp olive oil; 2 cloves garlic, chopped; 1 tsp dried oregano; 400g tinned plum tomatoes; 2 large aubergines, trimmed and sliced; 1 large red onion, finely sliced; 750g new potatoes, scrubbed and sliced; 125g buffalo mozzarella, torn into chunks; 2 tbsp dried breadcrumbs; 25g Parmigiano Reggiano, freshly grated

2 steps

Prep:20minCook:1h 15min

Updated at: Thu, 17 Aug 2023 10:35:08 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories481.5 kcal (24%)

Total Fat21.4 g (31%)

Carbs57.2 g (22%)

Sugars13.8 g (15%)

Protein16.6 g (33%)

Sodium381.5 mg (19%)

Fiber11.3 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

2cloves garlic

chopped

1 tspdried oregano

400gtinned plum tomatoes

2aubergines

large, trimmed and sliced

125gbuffalo mozzarella

torn into chunks

2 Tbspdried breadcrumbs

25gParmigiano Reggiano

freshly grated

Instructions

Step 1

1. Preheat the oven to 200⁰C, gas mark 6. Heat a tablespoon of olive oil in a large pan on a medium heat. Add the garlic and cook for a minute until pale golden. Add the oregano and tomatoes and simmer slowly for 15 minutes. Season to taste.

Step 2

2. Meanwhile, toss the aubergines and onion with the remaining oil and place in a single layer in a roasting tin. Roast for 15–20 minutes until browned and tender. In a deep dish, layer the tomato sauce followed by a layer of aubergines and then potatoes. Scatter with the mozzarella. Repeat until you’ve used up all the ingredients, finishing with a little sauce. Scatter the top with the breadcrumbs and Parmigiano Reggiano. Bake for 50-60 minutes until the potatoes are tender. Serve with a green salad.

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