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: 3kg
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: 1 tbsp
Method
- Prepare both the Bechamel sauce and Tomato sauce as per the FFT recipe
- In a pan, heat some olive oil for frying
- Add the onions, garlic and diced potato and fry for 5 minutes
- Add the tomato sauce and simmer for 25 minutes or until the potato is just tender
- Prepare the aubergines by removing the tops and bottoms, then lay the aubergine on its side and slice into large, thin, flat slices
- Season the aubergine lightly with salt and pepper
- In a baking dish (like lasagne), layer: sliced aubergine, tomato sauce, aubergine, béchamel—repeating until full, finishing with aubergine and béchamel
- Top with cheese
- Sprinkle lightly with mixed herbs
- Bake at 180˚C for 25 minutes, or until the aubergine is cooked through and bubbling
Key Points
Allergens
Wheat, Milk, Celery
