Aubergine gratin

Enjoy our aubergine gratin with white cheese

A gratin is an irresistibly cheesy and rich dish full of good flavours. Our aubergine gratin recipe layers succulent slices of aubergine and courgette with a robust tomato sauce and a velvety cheese sauce, baked to a luxuriously creamy result. On top, white cheese, cubed and marinated in oil with herbs and spices, infuses the dish with a delightful, aromatic complexity. Its subtle sourness and saltiness elevate the flavours, complementing the richness of the tomato and cheese sauces. Finished with golden, crunchy sourdough cubes, this gratin achieves the perfect balance of textures, from the creamy softness of the sauces to the crispness of the bread.

Indulge in tender layers of aubergine, courgette, and sauces

The vegetables in tomato and cheese sauces create a delightful interplay of flavour and texture. Courgette, with its mild, slightly sweet flavour, adds a tender but firm texture that contrasts nicely with the richer, more robust aubergine that bakes to a deliciously soft and absorbent texture, perfect for soaking up the flavours of the sauces and herbs. The courgette and aubergine are enveloped in a luscious medley of tomatoes seasoned with aromatic herbs and spices.

The cheese sauce binds it all together and adds that final layer of irresistible creamy and cheesy goodness. The delightful blend of melted cheese and rich egg yolk, mixed on the base of a classic roux, makes for a luxurious, velvety layer that harmoniously binds the vegetables together. As it bakes, the cheese sauce thickens slightly, and you get a gratin layered with sumptuous tomato, cheese, and flavourful aubergine and courgette.

Delicious sourdough crunch

The sourdough cubes on top turn golden brown and delightfully crispy on the upper surface while the parts of the cubes touching the tomato and cheese sauces soften, absorbing the rich flavours beneath. You get the best texture and flavour by using leftover sourdough bread. Stale bread like this is typically drier, so it absorbs the flavours and crisps up more easily during baking. This crispy topping offers a delicious contrast to the creamy, saucy vegetable layers beneath.

If you want to see other recipes with leftover bread, explore our wide selection of recipes such as cheesy bread au gratin, classic homemade croutons, tahini avocado toast with paprika, and mushroom bruschetta with parmesan and olives.

Serve as a main dish or a hearty side

This gratin is ideal for a complete meal as well as a side dish. Serve it as a main course for four people or as a side dish for six people with grilled meat, roasted fish, or pasta dishes.

The creamy, cheesy, and rich nature of the gratin goes well with grilled chicken, lamb, or beef. A simply seasoned roasted fish, such as salmon or seabass, will balance the richness and still allow the bold flavours of the gratin to shine. Simple pasta dishes, especially with a light olive oil or tomato base, can be a nice contrast to the depth of flavour without overshadowing it. If you have more sourdough bread left, grill or toast it until crunchy and serve it on the side of the gratin.

Add your own touch

Adding other vegetables to give the gratin more flavour and vary the textures is easy. Make a layer of thin potato slices or tomato slices. Potatoes contribute a comforting, earthy depth and a firm bite, while tomatoes introduce a juicy freshness and slight acidity, balancing the richness of the gratin and highlighting the tomato-based sauce.

Add fresh herbs to complement the flavours in the gratin. Thyme adds a subtle earthiness, while basil offers a sweet, peppery lift, enhancing the natural tomato flavours. Rosemary introduces a piney aroma and a hint of lemon-pine flavour, deepening the richness and complexity of the gratin. With its slightly bitter and fresh taste, parsley cuts through the richness, adding freshness and colour.