What are the main ingredients in Aubergine & Goat’s Cheese Gratin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Aubergine & Goat’s Cheese Gratin?

Calories: 534, Carbs: 92 grams, Fat: grams, Protein: 19.2 grams, Sugar: 24.6 grams, Salt: 871 grams

How do I prepare Aubergine & Goat’s Cheese Gratin?

A GREAT GRATIN: Plate up the loaded baked gratin, and top with the golden breadcrumbs. Well done, Chef! GOLDEN CRUMBS: Place a pan over medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and set aside. LAYER WITH FLAVOUR: Stir in the sliced olives, the chunks of goat’s cheese, the cooked aubergine, and a sweetener (to taste), the lemon juice (to taste), and seasoning. Lay down an overlapping layer of the par-cooked sliced potatoes and then spread the mixture evenly into an ovenproof dish. Cover with a layer of the remaining potato and bake until golden, 10-12 minutes. TASTY TOMATO SAUCE: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the rinsed thyme, and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 200ml of water. Simmer until reduced and thickening, 8-10 minutes. Remove the thyme sprigs and discard, then remove from the heat. CHAR THE AUBERGINE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the aubergine chunks until charred but soft, 5-6 minutes (shifting occasionally). Remove from the pan, drain on paper towel and season. SOFTEN THE POTATO: Preheat the oven to 200°C. Place the sliced potato into a pot of salted water. Bring to a boil and simmer until softening, 10-12 minutes. Drain and set aside.

What should be prepared from my kitchen to make Aubergine & Goat’s Cheese Gratin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Aubergine & Goat’s Cheese Gratin

Don’t make the mistake of confusing an ordinary bake with a gorgeous gratin, Chef! With this culinary technique, a golden crust of crunchy breadcrumbs cover layers of charred aubergine and thin slices of potato, which have soaked up a rich tomato, onion, thyme & garlic sauce. Dotted with pops of olives & creamy goat’s cheese.

Aubergine & Goat’s Cheese Gratin

with kalamata olives & panko breadcrumbs

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Chevin Goats Cheese
Cooked Chopped Tomato
Fresh Thyme
Garlic Clove
Garlic Cloves
Lemon Juice
NOMU & Chilli Mix
Onion
Onions
Panko Breadcrumbs
Pitted Kalamata Olives
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Photo of Aubergine & Goat’s Cheese Gratin

Serves 1

SOFTEN THE POTATO
Preheat the oven to 200°C. Place the sliced potato into a pot of salted water. Bring to a boil and simmer until softening, 10-12 minutes. Drain and set aside.
CHAR THE AUBERGINE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the aubergine chunks until charred but soft, 5-6 minutes (shifting occasionally). Remove from the pan, drain on paper towel and season.
TASTY TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the rinsed thyme, and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 100ml of water. Simmer until reduced and thickening, 8-10 minutes. Remove the thyme sprigs and discard, then remove from the heat.
LAYER WITH FLAVOUR
Stir in the sliced olives, the chunks of goat’s cheese, the cooked aubergine, and a sweetener (to taste), the lemon juice (to taste), and seasoning. Lay down an overlapping layer of the par-cooked sliced potatoes and then spread the mixture evenly into an ovenproof dish. Cover with a layer of the remaining potato and bake until golden, 10-12 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 10g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and set aside.
A GREAT GRATIN
Plate up the loaded baked gratin, and top with the golden breadcrumbs. Well done, Chef!

Potato - 200g
Aubergine - 250g
Onion - 1
Garlic Clove - 1
Fresh Thyme - 3g
NOMU & Chilli Mix - 15ml
Cooked Chopped Tomato - 100g
Pitted Kalamata Olives - 30g
Chevin Goat’s Cheese - 30g
Lemon Juice - 15ml
Panko Breadcrumbs - 50ml

Download the Recipe

Serves 2

SOFTEN THE POTATO
Preheat the oven to 200°C. Place the sliced potato into a pot of salted water. Bring to a boil and simmer until softening, 10-12 minutes. Drain and set aside.
CHAR THE AUBERGINE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the aubergine chunks until charred but soft, 5-6 minutes (shifting occasionally). Remove from the pan, drain on paper towel and season.
TASTY TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the rinsed thyme, and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 200ml of water. Simmer until reduced and thickening, 8-10 minutes. Remove the thyme sprigs and discard, then remove from the heat.
LAYER WITH FLAVOUR
Stir in the sliced olives, the chunks of goat’s cheese, the cooked aubergine, and a sweetener (to taste), the lemon juice (to taste), and seasoning. Lay down an overlapping layer of the par-cooked sliced potatoes and then spread the mixture evenly into an ovenproof dish. Cover with a layer of the remaining potato and bake until golden, 10-12 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 20g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and set aside.
A GREAT GRATIN
Plate up the loaded baked gratin, and top with the golden breadcrumbs. Well done, Chef!

Potato - 400g
Aubergine - 500g
Onion - 1
Garlic Clove - 1
Fresh Thyme - 5g
NOMU & Chilli Mix - 30ml
Cooked Chopped Tomato - 200g
Pitted Kalamata Olives - 60g
Chevin Goat’s Cheese - 60g
Lemon Juice - 30ml
Panko Breadcrumbs - 100ml

Download the Recipe

Serves 3

SOFTEN THE POTATO
Preheat the oven to 200°C. Place the sliced potato into a pot of salted water. Bring to a boil and simmer until softening, 12-14 minutes. Drain and set aside.
CHAR THE AUBERGINE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the aubergine chunks until charred but soft, 6-8 minutes (shifting occasionally). Remove from the pan, drain on paper towel and season.
TASTY TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the rinsed thyme, and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 300ml of water. Simmer until reduced and thickening, 10-12 minutes. Remove the thyme sprigs and discard, then remove from the heat.
LAYER WITH FLAVOUR
Stir in the sliced olives, the chunks of goat’s cheese, the cooked aubergine, and a sweetener (to taste), the lemon juice (to taste), and seasoning. Lay down an overlapping layer of the par-cooked sliced potatoes and then spread the mixture evenly into an ovenproof dish. Cover with a layer of the remaining potato and bake until golden, 12-15 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 30g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and set aside.
A GREAT GRATIN
Plate up the loaded baked gratin, and top with the golden breadcrumbs. Well done, Chef!

Potato - 600g
Aubergine - 750g
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 8g
NOMU & Chilli Mix - 45ml
Cooked Chopped Tomato - 300g
Pitted Kalamata Olives - 90g
Chevin Goat’s Cheese - 90g
Lemon Juice - 45ml
Panko Breadcrumbs - 150ml

Download the Recipe

Serves 4

SOFTEN THE POTATO
Preheat the oven to 200°C. Place the sliced potato into a pot of salted water. Bring to a boil and simmer until softening, 12-14 minutes. Drain and set aside.
CHAR THE AUBERGINE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the aubergine chunks until charred but soft, 6-8 minutes (shifting occasionally). Remove from the pan, drain on paper towel and season.
TASTY TOMATO SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the rinsed thyme, and the NOMU & chilli mix. Fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 400ml of water. Simmer until reduced and thickening, 10-12 minutes. Remove the thyme sprigs and discard, then remove from the heat.
LAYER WITH FLAVOUR
Stir in the sliced olives, the chunks of goat’s cheese, the cooked aubergine, and a sweetener (to taste), the lemon juice (to taste), and seasoning. Lay down an overlapping layer of the par-cooked sliced potatoes and then spread the mixture evenly into an ovenproof dish. Cover with a layer of the remaining potato and bake until golden, 12-15 minutes.
GOLDEN CRUMBS
Place a pan over medium-high heat with 40g of butter and a drizzle of oil. Once melted, add the breadcrumbs and fry until lightly toasted and golden, 1-2 minutes. Remove from the pan and set aside.
A GREAT GRATIN
Plate up the loaded baked gratin, and top with the golden breadcrumbs. Well done, Chef!