Recipes

Aubergine Gratin

Ingredients
  • 10 Portions

    Aubergine 500g

    Tomato Sauce (FFT Recipe)

    Potato – Peeled and Diced 300g

    Onions – Diced 100g

    Garlic – Diced 1 clove

    Bechamel Sauce (FFT Recipe)

    Salt To taste

    Pepper To taste

    Olive Oil For Frying

    Cheddar Cheese 20g

    Mixed Herbs 1 tsp

     

  • 50 Portions

    Aubergine 2.5kg

    Tomato Sauce (FFT Recipe)

    Potato – Peeled and Diced 1.5kg

    Onions – Diced 500g

    Garlic – Diced 1.5 Cloves

    Bechamel Sauce (FFT Recipe)

    Salt To taste

    Pepper To taste

    Olive Oil For Frying

    Cheddar Cheese 100g

    Mixed Herbs 0.5 tbsp

     

  • 100 Portions

    Aubergine 5kg

    Tomato Sauce (FFT Recipe)

    Potato – Peeled and Diced 3 kg

    Onions – Diced 1kg

    Garlic – Diced 3 Cloves

    Bechamel Sauce (FFT Recipe)

    Salt To taste

    Pepper To taste

    Olive Oil For Frying

    Cheddar Cheese 200g

    Mixed Herbs 1tbsp

     

Method
  1. Prepare both the Bechamel sauce and Tomato sauce as per the FFT recipe
  2. In a pan, heat some olive oil for frying
  3. Add the onions, garlic and diced potato and fry for 5 minutes
  4. Add the tomato sauce and simmer for 25 minutes or until the potato is just tender
  5. Prepare the aubergines by removing the top and bottoms, then lay the aubergine on its side and slice along it to make large, thin, flat slices
  6. Season the aubergine lightly with salt and pepper
  7. In a baking dish (similarly to a lasagne) add one layer of sliced aubergine, some of the tomato sauce, then aubergine then béchamel and continue until the dish is full, finishing with aubergine and béchamel sauce
  8. Top with cheese
  9. Sprinkle lightly with mixed herbs
  10. Bake in the oven at 180 ˚C for 25 minutes or until the aubergine is cooked through and bubbling
Key Points
  • If you can, allow extra time for the salt to draw out moisture from the aubergines. This will result in less liquid in the final dish.
Allergens

Wheat, Milk, Celery