Roasted Aubergine & Tomato Gratin with Crispy Potato Topping
By mid‑September, the allotment feels like it’s exhaling. The rush of summer harvests slows, the air smells earthy again, and the aubergines and tomatoes are giving their last big push. This week’s recipe celebrates that transition — a roasted aubergine and tomato gratin topped with thinly sliced potatoes for a comforting, layered bake that bridges summer and autumn perfectly.
It’s rich without being heavy, colourful, and ideal for using up those late‑season crops before the frosts start whispering.
Ingredients
For the Base
- 2 medium aubergines, sliced into rounds
- 400g ripe tomatoes, chopped
- 1 onion, finely sliced
- 2 cloves garlic, crushed
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt & pepper
For the Topping
- 2 medium potatoes, thinly sliced
- 1 tbsp olive oil
- Pinch of salt
- Optional: grated cheese or breadcrumbs for extra crunch
Method
1. Roast the Aubergines
Lay the aubergine slices on a tray, brush with olive oil, and roast at 180°C for 20 minutes until soft and golden.
2. Make the Tomato Base
In a pan, fry the onion and garlic until soft. Add the chopped tomatoes, oregano, salt, and pepper. Simmer for 10 minutes until thick and saucy.
3. Assemble the Gratin
Layer the roasted aubergines in a baking dish. Pour over the tomato sauce. Top with overlapping potato slices. Brush the top with olive oil and season lightly.
4. Bake
Cook at 180°C for 35–40 minutes until the potatoes are golden and crisp.
5. Optional Finish
Add grated cheese or breadcrumbs for the last 10 minutes for extra crunch.
Serving Suggestions
- Perfect as a main dish with a green salad.
- Lovely alongside grilled chicken or halloumi.
- Great reheated the next day — the flavours deepen beautifully.
- Works brilliantly as a vegetarian centrepiece for a Sunday dinner.