Aubergine Gratinete
versión en español aqui
This lovely aubergine recipe was the inspiration for the previous post – the crunchy leek gratin. Having said that, this is really different with only the breadcrumb topping being similar. The aubergine has a slight sweet and sour tang from the cinnamon, raisins and red wine vinegar, which is typical of Sicilian food. You can serve this as light main vegetarian dish or a side. It’s easy and it’s very yummy.
Aubergine Gratinete
Ingredients
- 3 aubergines
- 4 spring onions or 1 small red onion
- 2 garlic cloves
- 4 tbs olive oil
- ground cinnamon
- 1 large handful of ripe cherry tomatoes (or chopped if you don’t have any but cherry are prettier and sweeter)
- 50 g (1/4 cup) breadcrumbs
- 50 g (1/4cup) pine nuts
- 2 tablespoons cranberries
- red wine vinegar
Method
- Heat your oven to 220ºC/425ºF/gas 7.
- Cut the aubergines into 1cm slices, finely chop the spring onions, then peel and finely slice the garlic.
- Pour some olive oil into the base of a baking dish. Place the aubergine slices in a roasting pan. Generously brush the aubergine slices with olive oil, and sprinkle over ½ teaspoon of cinnamon, some salt and black pepper.
- Once your oven is hot, cook the aubergines for about 40 minutes, or until they have softened and charred, adding the onions, garlic and cherry tomatoes halfway through.
- While the aubergine is in the oven, combine the breadcrumbs, pine nuts, cranberries, a pinch each of cinnamon, salt and pepper, and a drizzle or two of olive oil to moisten.
- When the aubergine is ready, add a splash of red wine vinegar and sprinkle over the breadcrumbs and cook for another 5 to 10 minutes, or until everything is crispy and golden.
- Check your seasoning and add salt if necessary. It should be full of texture and lovely warm Sicilian flavours.
Nadia Minkoff says
yummy, going to make it
Diana Jones says
I’m going to try this as well- thanks Sharon. How are you? Well, happy and buzzing with creativity I hope. Please keep in touch
Best
Diana