Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
Preview
Aubergine and Fennel Gratin With Goat’s Cheese and Walnut
Introduction
Aubergine is often paired with a tomato sauce in a gratin, but it works beautifully with crème fraîche, goat’s cheese and nutmeg in this warming layered fennel dish. The walnuts add extra crunch and flavour to the golden breadcrumb topping.
Ingredients
| crème fraîche | |
| sea salt | |
| freshly ground black pepper | |
| fresh flat-leaf parsley, finely chopped | |
| grated nutmeg | |
| medium aubergines, thinly sliced into rounds | |
| fennel, thinly sliced | |
| soft goat’s cheese, crumbled | |
| white breadcrumbs | |
| walnuts, roughly chopped | |
| olive oil | |
| To serve: | |
| crusty bread |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
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