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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Green Roasting Tin Jacket

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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.

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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

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From the book: The Green Roasting Tin

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