Aubergine, courgette and basil gratin
by Lucas Hollweg | 0 comments | Print recipeTweet
A summer gratin of the non-creamy variety – something to eat with roast lamb or on its own with a green salad. Personally, I also rather like it cold.
At a glance
- Cuisine British
- Recipe Type Side
- Difficulty Medium
- Preparation time 20 mins
- Cooking time 80 mins
- Serves 4 people
- 750 g (26.5oz) Aubergines, cut into 1cm (½in) cubes
- 1 Good pinch of salt and pepper
- 250 g (8.8oz) Courgettes
- 5 tbsp Extra virgin olive oil
- 1 Big red onion, peeled and finely sliced
- 4 Bushy sprigs of thyme, leaves only
- 6 Garlic cloves, crushed
- 4 Medium tomatoes, chopped
- 3 tbsp Red wine vinegar
- 3 Big handfuls of basil
- 50 g (1.8oz) Parmesan, grated
- Put the aubergine bits in a colander, toss them lightly with a sprinkling of salt and leave for 30 minutes. This isn't essential, but there can be a latent bitterness even in modern aubergines, and salting helps draw out the juices. When they've had their time, rinse them under the tap and pat dry with a bit of kitchen paper.
- Slice the courgettes lengthways with a potato peeler into thin ribbons, and toss with a splash of oil and some salt. Keep to one side. Preheat the oven to 180°C/350°F/Gas Mark 4.
- Meanwhile, heat 2 tablespoons extra-virgin olive oil in a large frying pan and add the onion, half the thyme leaves and a pinch of salt. Cook for 5-6 minutes over a medium heat, until soft but not brown. Turn the heat up high, add another 3 tablespoons olive oil to the pan and throw in the aubergines and garlic. Cook, stirring constantly at first, for 8-10 minutes, or until the aubergine is soft and starting to brown. Add the chopped tomatoes and vinegar, stir in and bubble away over a medium heat for 4-5 minutes, until everything is soft, then mix in the torn basil leaves and half the grated Parmesan and cook for another minute or so. Season generously.
- Spread the aubergine mixture evenly across the bottom of a gratin dish, 23 x 23cm (9 x 9in). Top with the ribbons of courgette, overlapping them slightly in a single layer, then sprinkle with the remaining Parmesan and thyme. Splash with a few streaks of olive oil. Bake for 40-45 minutes, or until golden brown on top and bubbling at the edges.
Also worth your attention:
More recipes from Lucas Hollweg
The book - Good Things To Eat
Publisher - HarperCollins