Aubergine au Gratin


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

The irresistible texture and glossy sheen of fresh, plump aubergines is always enough to tempt me into buying. Fran suggests this as an accompaniment to roast lamb, and it’s also substantial enough to eat on its own.


  • 2 cloves of garlic
  • 6 tbsp olive oil
  • 600 g aubergines
  • 700 g tomatoes
  • sea salt
  • freshly ground black pepper
  • 4 sprigs of thyme
  • 100 ml vegetable stock


    Heat the oven to 180°C/gas 4. Rub an earthenware baking dish (about 25cm by 25cm) with one of the cloves of garlic and 1 tablespoon of the olive oil. Chop the remaining clove of garlic. Slice the aubergines and tomatoes. Put all the ends in the bottom of the dish and arrange the remaining slices on top in alternate layers, seasoning and sprinkling with garlic and thyme leaves as you go. When all the vegetables have been used up, pour over the stock, drizzle with the remaining olive oil and place in the oven to bake for 45 minutes. Reduce the heat to 160°C/gas 3 and cook for a further 45 minutes.