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Dinner with Rukmini
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Aubergine and Fennel Gratin With Goat’s Cheese and Walnut
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 180°C fan/200°C/ gas 6. Mix the crème fraîche with the sea salt, black pepper, parsley and nutmeg.
Place half of the aubergine slices into the tin, followed by half the fennel and half the crème fraîche and goat’s cheese. Repeat these layers, then scatter the top layer of crème fraîche and cheese with the breadcrumbs and walnuts.
Drizzle with the olive oil, then transfer to the oven and bake for 45 minutes, until the top is golden brown and crisp, and the gratin is bubbling.
Leave to sit for 10 minutes to cool down before serving with plenty of crusty bread.
Note: To get the fennel sliced really thinly, you can carefully use a mandolin or the slicing blade on a food processor.
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