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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Aubergine and Fennel Gratin With Goat’s Cheese and Walnut
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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
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