Recipe finder

Recipe Finder
Follow us : Facebook Pinterest Twitter Google Plus
You are here: Home» Articles» Angela Hartnett's aubergine gratin

Angela Hartnett's aubergine gratin

Angela Hartnett,, Modified: April 19, 2013 17:00 IST


Angela Hartnett's aubergine gratin A quick vegetarian dish as tasty as parmigiana, but less work.

Chefs are often inspired by each other and this dish was a holiday invention from Diego, my head chef at Murano. We paired it with some grilled lamb on the lunch menu there, which worked really well, but I also use it as a quick vegetarian dish. It has all the components of an aubergine parmigiana - and is just as tasty - but is half the work.

Serves 2

1 large aubergine
50ml olive oil
salt and pepper
25ml good-quality balsamic vinegar
250g buffalo mozzarella
4 large tomatoes, halved
1 tbsp chopped basil
20g chopped black olives

Peel the aubergine, discard the skin and dice into large cubes.

Toss the diced flesh with olive oil and season with salt and pepper.

Roast in an oven preheated to 200C for 10 minutes.

Remove from the oven and toss with the balsamic vinegar before mixing with the tomatoes, olives, mozzarella and basil.

Check the seasoning to taste, and return to the oven at 200C for another 5 minutes.

Serve with a green salad.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

Photograph: Sarah Lee for the Guardian


Other Links:

How to cook the perfect aubergine parmigiana

How to cook the perfect chocolate cake

Readers' recipe swap: under 500 kcal

Nigel Slater's tatin and shortcake recipes

How to cook the perfect pilaf

Readers' recipe swap: pink

Reader's recipe swap: burnt

How to cook the perfect moussaka

Readers' recipe swap: stuffed

For the latest food news and recipes, like us on Facebook or follow us on Twitter and get the NDTV Cooks app for Android or iOS.


Related Videos