Aubergine and tomato gratin
The aubergines were from the neighbour (in exchange for some plums) and the tomatoes ours.
- 2 large aubergines
- 6-7 tomatoes
- 1 clove of garlic
- 100g grated cheddar
- salt
- freshly ground black pepper
- extra virgin olive oil
- oregano
- slice the aubergines lengthwise, sprinkle each slice with salt and leave to “sweat” for 20-30 minutes, rinse and pat dry
- grill the aubergine slices in a hot pan with VERY little oil, sprinkle with a little Maldon salt, drain on kitchen paper
- blitz the tomatoes and heat in the microwave for 3-4 minutes
- meanwhile heat a small quantity of oil and add the garlic, gently cook for 3-4 minutes on a low heat, do not allow to go brown
- remove garlic and blitz with the hot tomatoes, return to the pan, season and cook on a low heat for 15-20 minutes until reduced
- put a layer of aubergine in the bottom of an ovenproof dish, spoon on some tomato sauce, repeat the process twice
- top with the grated cheddar and sprinkle with oregano
- cook in the oven for 15-20 minutes until the cheese is nice and golden brown
judethecook 