Aubergine Gratin

This aubergine gratin is a tasty “comfort food” that is also nutritious. 

This dish provides plenty of B1, B2, B3, B5, B6, B12, C, choline, copper, potassium and zinc.


One serve provides 280 calories, 23 g protein, 6 g fat, 24 g of net carbs and P:E = 0.2.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 1 tbsp olive oil
  • 1 aubergine, thinly sliced lengthways
  • 1/2 red onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp olive oil
  • 400 g tin chopped tomatoes
  • 1/4 tsp each salt and pepper
  • 15 g nutritional yeast or Parmesan cheese
  • 15 g pine nuts
  • A handful of basil leaves, chopped


  • Pre-heat to 180°C/360°F.
  • Place sliced aubergine on a baking tray, and drizzle over 1 tbsp of olive oil, and bake for 15 minutes. 
  • While the aubergine is baking, heat a frypan to medium heat, add 1 tsp olive oil, onions and the garlic, sautée for a few minutes until soft. 
  • Add tomatoes, salt and pepper, and cook for 5 minutes.
  • Add basil and then turn the heat down to a low simmer for a further 10 minutes until you have a sauce.
  • Place a layer of aubergine on the bottom of an ovenproof dish. Pour on half the sauce, then another layer of aubergine and add the remainder of the sauce.
  • Sprinkle with nutritional yeast or Parmesan.
  • Sprinkle pine nuts.
  • Bake in the oven for 25 minutes.

Suitable for 

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