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Aubergine and potato gratin recipe

With all the flavours of summer, this gorgeous gratin from Juls’ Kitchen combines fresh veg with aromatic herbs and a delicious sprinkling of feta cheese.

Taking just 10 minutes to prepare, the oven does a lot of the work here, so you can step out of the kitchen and enjoy your afternoon as it cooks.

Serving 2 people as a main or 4 as a side, we recommend pairing it with a lovely fresh salad.


Prep time: 10 minutes

Cook time: 55 minutes

Serves: 2 people


1 aubergine

2 potatoes, peeled

Tomatoes, as many as needed

Extra virgin olive oil

200g feta cheese, crumbled

Salt, to taste

Dried oregano, to taste

2 tbsp breadcrumbs


  1. Preheat the oven to 180℃.

  2. Thinly slice the aubergine, potatoes and tomatoes.

  3. Grease a round baking pan with oil.

  4. Add a layer of potato on the bottom of the pan, making sure their edges overlap a little. Sprinkle with salt.

  5. Cover with a layer of tomatoes, then drizzle with oil and sprinkle oregano on top.

  6. Add a layer of feta cheese.

  7. Add a layer of aubergines, making sure their edges overlap a little. Drizzle with a little oil and sprinkle with salt.

  8. Repeat these layers again.

  9. Sprinkle breadcrumbs on top of the final aubergine layer. Season with salt and oregano, then drizzle with oil.

  10. Cover the pan with a lid or tin foil. Bake for around 45 minutes until the vegetables are cooked.

  11. Once the veggies have cooked through, remove the lid/foil and bake for another 10 minutes until the top turns golden.

Storage tips

Once ready, put in an airtight container and keep in the fridge for up to 3 days.


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