Aubergine & Tomato Gratin
Vegetarian
/

Aubergine & Tomato Gratin

The creaminess of this dish implies it's bad for you, but it's not. Aubergine can be quite bland if not encouraged with good seasoning, so this is the perfect dish for them – the tomatoes, oil, non-dairy cream and herbs really bring it to life.
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Serves
4-6
Total Time
40 Minutes
Ingredients
2 red onions, sliced
10 cherry tomatoes, as ripe & red as you can find
Extra virgin olive oil
Sea salt & freshly ground black pepper
Balsamic vinegar
3 aubergines topped, tailed & cut into 1cm slices
1 handful of fresh basil leaves
100ml of soy cream/creamer
Method
Step 1

Preheat the oven to 200°C.

Step 2

Toss the onions and tomatoes with some oil, salt and a drizzle of balsamic vinegar in an ovenproof dish. Roast in the preheated oven for about 15 minutes or until the skins of the tomatoes crack open and the onions are beginning to caramelize. Leave the oven on.

Step 3

Meanwhile, heat a saucepan over medium heat. Using a pastry brush, coat the aubergine slices with oil on both sides. Fry in the hot pan until golden brown on both sides and beginning to get soft. Transfer to a dish and give them a generous drizzle of oil. Season well with salt and a little pepper.

Step 4

Layer the aubergine slices in a casserole dish with the tomatoes, onions and basil leaves (reserving some for serving). Pour the cream over, drizzle over some oil and bake in the oven for 15-20 minutes until bubbling and golden on top.

Step 5

Remove from the oven. Tear the remaining basil leaves and scatter over the top of the dish. Serve immediately.

Chef's notes: Tomatoes contain a carotenoid called lycopene, which has demonstrated anti-cancer properties. A study of men in the US who consumed at least four servings per week of tomato products showed a 40% reduction in risk of developing prostate cancer and in newly diagnosed cases, a significant decrease in cancer progression was seen in those regularly eating tomatoes. Cooking tomatoes greatly increases the bio-availability of lycopene and the addition of olive oil further increases absorption rates of this super nutrient.

Recipe courtesy of The Guilt-Free Kitchen by Jordan and Jessica Bourke, published by Ryland Peters & Small (£14.99) Photography by Kate Whitaker © Ryland Peters & Small

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