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
Aubergine & Goat’s Cheese Gratin
with kalamata olives & panko breadcrumbs
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Aubergine & Goat’s Cheese Gratin?
The preparation time for Aubergine & Goat’s Cheese Gratin with kalamata olives & panko breadcrumbs is between 25 and 45 minutes.
What is the total time required to make Aubergine & Goat’s Cheese Gratin with kalamata olives & panko breadcrumbs?
The total time required to make Aubergine & Goat’s Cheese Gratin with kalamata olives & panko breadcrumbs is between 40 and 60 minutes.
How many servings does Aubergine & Goat’s Cheese Gratin provide?
4 servings
What are the main ingredients in Aubergine & Goat’s Cheese Gratin?
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
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?
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
How many calories does Aubergine & Goat’s Cheese Gratin have?
534 calories
How much fat content does Aubergine & Goat’s Cheese Gratin have?
grams
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