Aubergine and tomato gratin from River Cottage Much More Veg (page 45) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel, melon and basil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • aliceowlmug on May 23, 2021

    This is a real new favourite go-to dinner. I use a couple of short cuts to make it really low effort - instead of making the tomato sauce I use a large jar of bought tomato sauce, to which I add the cashew nuts after boiling or soaking, and blend this in my blender. Might chuck a bit of vegan pesto in there as well. My aubergine shortcut is instead of frying all the slices, I layer the raw slices up in a roasting tin, drizzling oil between each layer, then seal the top with foil and bake it for about 35 mins. This results in a perfectly cooked batch of aubergine slices, probably less oil than frying them, and minimal effort. Then I layer up aubergines and sauce as per the original recipe. It's really good. It really compares to the equivalent dish with parmesan.

  • MilduraSO on May 16, 2020

    Not as time-consuming as expected. I love aubergine parmigiana and wasn't sure how this would compare but was pleasantly surprised. It's tasty, filling and so comforting.

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