Chargrilled Aubergine and Gnocchi Gratin

Servings: Serves: 6

Nutritional Information:

Per 100g

Calories 86, Fat 1.5g, Saturates 0.3g, Carbohydrates 15g, Sugars 3.2g, Protein 3.0g, Salt 0.14g


Ingredients

Method

1

Heat the oil in a large pan and gently sauté the onion and garlic until softened.

2

Add the balsamic vinegar to the pan and leave to bubble for 30 seconds or so.

3

Add the rest of the sauce ingredients to the pan, bring to a simmer and leave to cook gently for 20 minutes.

4

Heat a ridged griddle pan until very hot. Drizzle the aubergine slices with oil and season. Cook, in batches, on the griddle until charred and softened, turning over half way through.

5

Cook the gnocchi in a large pan of boiling salted water, according to the pack instructions.

6

Remove the large basil sprigs from the sauce, taste and adjust the seasoning and sugar if necessary. Mix the cooked gnocchi with the sauce and add the shredded basil.

7

To assemble the bake, add a single layer of aubergine slices to the bottom of a baking dish. Add a layer of the gnocchi and sauce and repeat this process until all of the ingredients are used up.

8

Preheat the grill to high. Top the bake with the breadcrumbs and nutritional yeast and place under the grill for a few minutes until golden, crispy and bubbling.

9

Serve immediately, with a green salad dressed with balsamic glaze.

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