Griddled Aubergine and Courgette Gratin

Last Thursday was a fasting day, and I wanted a meal that was healthy and filling as well as being quite low in calories.  I had a vague idea of something I was going to cook, but I wasn’t diligent at meal planning last week, so it was a bit of an experiment.  Happily, the results were tasty, and thus my griddled aubergine and courgette gratin came to be.  

5:2

  • Griddled Aubergine and Courgette Gratin
    Serves 3
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    Prep Time
    45 min
    Cook Time
    30 min
    Prep Time
    45 min
    Cook Time
    30 min
    250 calories
    39 g
    2 g
    7 g
    11 g
    2 g
    457 g
    176 g
    12 g
    0 g
    5 g
    Nutrition Facts
    Serving Size
    457g
    Servings
    3
    Amount Per Serving
    Calories 250
    Calories from Fat 64
    % Daily Value *
    Total Fat 7g
    11%
    Saturated Fat 2g
    8%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 2mg
    1%
    Sodium 176mg
    7%
    Total Carbohydrates 39g
    13%
    Dietary Fiber 12g
    47%
    Sugars 12g
    Protein 11g
    Vitamin A
    39%
    Vitamin C
    142%
    Calcium
    12%
    Iron
    16%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    For the Filling
    1. 1 aubergine, sliced thinly.
    2. 1 large courgette, sliced into ribbons.
    3. 1 tablespoon of olive oil
    4. 1 tin of tomatoes.
    5. 1 stick of celery, chopped.
    6. 1 onion, red or white, finely sliced.
    7. 1 red pepper, sliced
    8. 40g of red lentils
    For the topping
    1. 40g of breadcrumbs.
    2. The zest of 1 lemon
    3. 1 tablespoon of parmesan cheese.
    Instructions
    1. First things first, griddle your slices of aubergine and courgette. Get the pan nice and hot (so you can't hold your hand over for long) and brush the vegetables on each side with a tiny bit of olive oil to stop them sticking. Griddle on each side so you get those lovely chargrill lines. Griddle until the slices are tender. Then, put aside on a plate - it doesn't matter at all if they cool down - you could even do this before and store in the fridge.
    2. Fry the onion, celery and peppers in either a teaspoon of olive oil or a couple of sprays of cooking oil until they begin to turn translucent. If they start to stick or burn, add a splash of water. Then add the tinned tomatoes, and lentils and about 300mls of water. You can season and/or add in spices and dried herbs of your choice at this point. I put in some garlic granules (because I'd run out of fresh garlic), and half a teaspoon of paprika. Cook on a medium/high heat until the lentils are cooked through. This should take about half an hour.
    3. You want the consistency to be substantial, and not too watery, otherwise when you bake it, the breadcrumbs will soak up a lot of the fluid and you'll end up with a gloopy, sloppy mess. So keep an eye on it as the lentils are cooking. The sauce should reduce and the lentils will expand as they cook.
    4. As soon as the filling is cooked, it's time to construct! Spread half the filling in the bottom of a fairly shallow pie or lasagne dish. Top with half the aubergine and courgette. And then repeat the process, until you have 2 layers of sauce, and 2 layers of aubergine and courgette.
    5. Mix the lemon zest and parmesan cheese in with the breadcrumbs, and tip over the top of the top layer of aubergine/courgette.
    6. Bake at 180°C for 30 minutes, or until the breadcrumbs are golden and crispy and the sauce is bubbling under the vegetable layers.
    beta
    calories
    250
    fat
    7g
    protein
    11g
    carbs
    39g
    more
    I'm Counting UFOs http://imcountingufoz.com/

griddled aubergine gratin 2

I had this on it’s own as it was a fasting day, but for those not following the 5:2, it would be lovely with chicken or white fish, or even good quality sausages.

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6 comments

  1. Hi,
    Just found your website today and cooked your aubergine and sweet potato curry. It is delicious! Im all set for trying the gratin during the week.

  2. I found this site and recipes through pinterest.
    Lovely dish, really fresh and flavorful, my children were eating it out of the pan! but your prep time of 30 mins is woefully optimistic, no time for chopping or griddling or a cheeky glass of mum wine ;-) next, the aubergine curry!

    1. Hi Louisa, thank you for your comment. I’m really glad you liked my recipe and have amended the prep time now after your feedback. You really must allow time for a cheeky glass of wine ;) Hope you enjoy the aubergine x

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