Aubergine Gateau with Cherry Tomatoes, Basil and Parmesan

Aubergine Gateau with Cherry Tomatoes, Basil and Parmesan

This savoury gateau is from a recipe from recipe is from Gordon Ramsay – Makes It Easy.

Slice of aubergine gateau
This tastes absolutely gorgeous.

This is gorgeous. It’s so simple to make and it is delicious. I knew as soon as I looked at the ingredients I’d love it but the cherry tomatoes fried in butter with some garlic and basil – it’s so good. You could use just that as a simple and lovely pasta sauce.

gordon ramsay cookery book
This recipe is from Gordon Ramsay – Makes It Easy.

When the recipe says it serves 6 it really means it. I made half the amount that the recipe calls for and it really would only yield 3 portions. I also made it in a small loaf dish – simply because all my cake tins are now ones where you can push the bottom up, it’s so much easier to get cakes out right this way, but they wouldn’t be suitable for this as the sauce would leak out them. Although if I’d lined them with tin foil they probably would have been fine. But that just occurred to me this second. Oh well…

Just about serving this, you probably know this already but it took me a while to learn it – if you are serving some baked dish like this leave it on the counter top for 10-15 minutes before plating and that way it’s much less likely to fall apart on you.

By the way if you are making this for a vegetarian you need to find a vegetarian Parmesan-style cheese. Parmesan cheese is made with animal rennet so strict vegetarians won’t eat it. You can find more information here. Sheridans Cheesemongers used to stock Gran Kinara, a really great Parmesan-style vegetarian cheese that uses some artichoke extract for the rennet – unfortunately I don’t think they stock it anymore.

Ingredients for Aubergine Gateau with cherry tomatoes, basil and Parmesan.

Aubergine Gateau with Cherry Tomatoes, Basil and Parmesan

Serves 6

Aubergine Gateau with Cherry Tomatoes, Basil and Parmesan


  • 2 medium aubergines, thinly sliced
  • olive oil to drizzle
  • large knob of unsalted butter
  • 600g cherry tomatoes, halved
  • 1 garlic clove, crushed
  • handful of basil leaves
  • sea salt and pepper
  • 75g Parmesan, freshly grated


  1. Heat the oven to 200 C/ Gas Mark 6. Lay the aubergine slices on two oiled baking sheets. Drizzle with olive oil and bake for 15 minutes or until softened and lightly browned.
  2. Line a 20cm round cake tin with greaseproof paper. Melt the butter in a large sauté pan and cook the cherry tomatoes with the garlic until soft and pulpy. Tear in the basil leaves and season with salt and pepper.
  3. Layer a third on the aubergine slices over the base of the cake tin, top with half of the tomato mixture and then scatter over some grated Parmesan. Repeat and then top with a final layer of aubergine and then sprinkle generously with Parmesan.
  4. Bake the gateau until the top is golden and bubbling. Allow to stand for 10 minutes, then turn out on to a warm plate. Cut into wedges and serve with crusty bread. But it's lovely all by itself too.

Aubergine Gateau assembled and ready for baking.
It already smells gorgeous. I could eat it right now.
Aubergine Gateau baked
Take it out of the oven and leave it to rest for 10 – 15 minutes.