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

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 top and bottoms, then lay the aubergine on its side and slice along it to make large, thin, flat slices
Season the aubergine lightly with salt and pepper
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
Top with cheese
Sprinkle lightly with mixed herbs
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