Aubergine Gratin Recipe

By the wlr team

With 7 of your 5 a day incorporated, this lovely low calorie vegetarian gratin will be sure to fill you up for the evening! If you’re a strict vegetarian or vegan, you’ll need to leave out the parmesan and maybe sprinkle some dairy free cheese on top instead!

  • Recipe makes: 2 servings
  • Prep time:
    15 mins
  • Cook time: 50 mins
  • Calories: 203
    per serving


  • 1 tbsp olive oil
  • 1 small red onion
  • 1 medium aubergine
  • 3 garlic cloves
  • 1 tsp mixed herbs
  • 20g chestnut mushrooms
  • 1 courgette
  • 400g tinned chopped tomatoes
  • ½ tsp white sugar
  • ¼ tsp tabasco sauce
  • 10g grated parmesan cheese

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Preheat oven to 180°C / Gas Mark 4 / 350°F

  1. Heat the oil in a pan. Add the diced onion, and fry on a medium heat until they are soft and golden.
  2. Place the sliced aubergine into a colander and season with salt. Leave to drain.
  3. Crush the garlic and add to the onions, along with the mixed herbs.
  4. Add sliced mushrooms and courgette, cook for 5 minutes or until slightly browned.
  5. Add the chopped tomatoes with a dash of water. Mix in and simmer over a medium heat until reduced.
  6. Whilst these are cooking, rinse the aubergine slices with water, press moisture out with kitchen roll and add to a hot frying pan which has been lightly sprayed with oil. Brown on both sides and set aside.
  7. Season the sauce with salt and pepper to taste. Add the sugar and tabasco now if you're using it.
  8. Layer the aubergine with a thin covering of sauce. Keep layering until you get to the top layer of sauce, then cover it with a layer of courgette and sprinkle with parmesan.
  9. Bake for 30 minutes until lightly browned.
Nutrition information per serving
Calories (kcal)203
Carbohydrate (g)19.3
Fat (g)10.4
Protein (g)8.9
Fibre (g)7.5
Alcohol (g)0.0
Fruit & Veg7.3

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