Aubergine gratin with tomato and cheese sauce
Fried aubergine slices layered with tomato sauce and covered with a creamy cheese sauce, baked until golden on top. A vegetarian cousin of moussaka, good with bread and a green salad.
- 1 h 05Time
- 37 minHands-on
- 4Portions
- ≈ 29 krper portion
- 590kcal per portion
Ingredients for 4 portions
- 2Aubergines
- to tasteSalt
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspOlive oil, for the sauce
- 400 gCrushed tomatoes
- 1 tbspTomato paste
- 1 tspOregano, dried
- ½ cubeVegetable stock
- 3 tbspOlive oil, for frying
- 3 tbspButter
- 3 tbspPlain flour
- 5 dlMilk
- 150 gGrated cheese
- to tasteBlack pepper
On the side
- 4 slicesBread
Method
- Heat the oven to 225 °C. Cut the aubergines into 1 cm slices, lay them on kitchen paper and sprinkle with salt.
- Let the aubergine slices sweat for 10 minutes so they release their liquid.
- Peel and chop the onion and garlic and fry them in the oil in a saucepan until soft. Add the crushed tomatoes, tomato purée, oregano and stock and let the sauce simmer while you fry the aubergine.
- Pat the aubergine slices dry and fry them in batches in the oil, about 2 minutes a side, until browned.
- Melt the butter in a saucepan and whisk in the flour. Whisk in the milk a little at a time and simmer the sauce for 3–4 minutes until thickened. Stir in most of the cheese and season with salt and pepper.
- Layer the tomato sauce and aubergine in an ovenproof dish, about 20 × 30 cm. Pour over the cheese sauce and scatter over the rest of the cheese.
- Bake the gratin in the lower part of the oven for about 25 minutes, until bubbling and golden.
- Let the gratin rest for a moment and serve with bread.
The cost is estimated from Swedish grocery prices.
