Fridge Friend recipes
Aubergine and Courgette Gratin with Banana Breadcrumb Topping recipe
A comforting baked gratin with soft layers of aubergine and courgette under a rich double cream and cheese sauce, finished with a savoury breadcrumb topping. The banana is used sparingly to add a subtle sweetness to the crumb, giving the dish a gentle, unexpected twist.
60 min · Medium · British Jump to method
Ingredients
- 1 large Aubergine
- 2 medium Courgette
- 1 small Banana
- 250ml Double Cream
- 150g Cheddar Cheese
- 60g Breadcrumbs
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 675 kcal |
| Protein | 17 g |
| Carbohydrates | 24 g |
| Fat | 58 g |
| Saturated fat | 31 g |
| Fibre | 5 g |
| Sugar | 11 g |
| Sodium | 800 mg |
Why this works
Rich, energy-dense gratin with useful fibre from vegetables but very high in saturated fat and sodium.
Calcium and protein from cheese and cream. Cheddar and double cream contribute calcium and a moderate amount of protein, supporting bone health, though with a high saturated fat load.
Vegetable fibre and potassium. Aubergine and courgettes provide fibre, potassium and antioxidants, which support gut and cardiovascular health.
Sodium is relatively high. The added teaspoon of salt, plus cheddar and breadcrumbs, pushes sodium up considerably for a single serving.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and lightly oil a baking dish.
- Slice the aubergine and courgette into 1 cm rounds, season with salt and black pepper, then drizzle with olive oil.
- Spread the vegetables on a tray and roast for 15 minutes, turning once, until starting to soften and colour.
- In a bowl, mix the double cream with half the cheese and a little black pepper.
- Mash the banana finely and stir it into the breadcrumbs with a spoonful of olive oil and the remaining cheese until the mixture clumps lightly.
- Arrange a layer of roasted aubergine and courgette in the baking dish, spoon over some of the cream mixture, then repeat until everything is used, finishing with the remaining cream.
- Scatter the banana breadcrumb mixture over the top and bake for 20–25 minutes until bubbling and golden.
- Leave to stand for 5 minutes before serving.
Other Aubergine Recipes
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