Aubergine gratin

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This dish, which is found in varying forms along the Mediterranean coast, makes a good vegetarian main course.


  • 2 large aubergines, cut into 1cm slices
  • 2 tablespoons olive oil
  • 1 onion, chopped</


Bring a pan of water to the boil and blanch the aubergine slices, a few at a time, for 5–6 minutes until soft. Drain thoroughly. Heat the oil in a large pan and fry the onion until soft and starting to brown. Add the garlic, tomatoes, oregano, chilli and a good grinding of pepper. When the tomatoes start to bubble, reduce the heat and simmer for about 10 minutes until the mixture thicken