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