Good Carma

  • Home
  • Shop
  • About
  • Stockists
  • Events
  • Recipes
  • Contact
  • Free Delivery on Orders Over £30
  • My Account
  • 0 items£0.00

Courgette, Aubergine & Basil Gratin by Lucas Hollweg

5th February 2021 by Charlotte Bates Leave a Comment

Ingredients

  • 750 g aubergines, cut into 1cm (½in) cubes
  • 1 good pinch of salt and pepper
  • 250 g courgettes
  • 5 tbsp extra virgin olive oil
  • 1 big red onion, peeled and finely sliced
  • 4 bushy sprigs of thyme, leaves only
  • 6 garlic cloves, crushed
  • 4 medium tomatoes, chopped
  • 3 tbsp red wine vinegar
  • 3 big handfuls of basil
  • 50 Good Carma Foods Flavour Fusion Parmesan alternative
  • https://goodcarmafoods.com/shop/flavour-fusion/garlic/

Method

  1. Put the aubergine bits in a colander, toss them lightly with a sprinkling of salt and leave for 30 minutes. This isn’t essential, but there can be a latent bitterness, and salting helps draw out the juices. When they’ve had their time, rinse them under the tap and pat dry with a bit of kitchen paper.
  2. Slice the courgettes lengthways with a potato peeler into thin ribbons, and toss with a splash of oil and some salt. Keep to one side. Preheat the oven to 180°C/350°F/gas mark 4.
  3. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a large frying pan and add the onion, half the thyme leaves and a pinch of salt. Cook for 5–6 minutes over a medium heat, until soft but not brown. Turn the heat up high, add another 3 tablespoons olive oil to the pan and throw in the aubergines and garlic. Cook, stirring constantly at first, for 8–10 minutes, or until the aubergine is soft and starting to brown. Add the chopped tomatoes and vinegar, stir in and bubble away over a medium heat for 4–5 minutes, until everything is soft, then mix in the torn basil leaves and half the grated Parmesan and cook for another minute or so. Season generously.
  4. Spread the aubergine mixture evenly across the bottom of a gratin dish, 23 x 23cm (9 x 9in). Top with the ribbons of courgette, overlapping them slightly in a single layer, then sprinkle with the remaining Parmesan and thyme. Splash with a few streaks of olive oil. Bake for 40–45 minutes, or until golden brown on top and bubbling at the edges.

Filed Under: News, Recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Share This Post

FacebookTwitter

Categories

  • Awards
  • News
  • Press Release
  • Recipes
  • Reviews
  • Shows
  • Uncategorised

Categories

  • Awards
  • News
  • Press Release
  • Recipes
  • Reviews
  • Shows
  • Uncategorised

Private Personal Data

Used the shop checkout, contact form or comment forms? Access and manage your personal data on these pages:

  • Return and Refund Policy 
  • Request list of personal data
  • Delete personal data request
  • File a complaint
  • View privacy preferences

If you do not have an account you must enter your email address.

Recent Posts

  • Which one’s your favourite of our award winning cheese alternatives?
  • International Men’s Day
  • ?Walnut & Sunflower Seed Pesto?
  • World Badger Day!
  • Easy Vegan and Dairy Free Spaghetti Carbonara!

Contact Info

You can call us on 07855 354 516

Or Email us on the Contact page

Social Media

© Good Carma 2023 · All Rights reserved · Terms and Conditions · Privacy Policy · Site by JamesBates