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Aubergine and Potato Bake

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aubergine and potato bake recipe

 

Aubergine and Potato Bake

 This savoury lightly spiced Aubergine and Potato dish takes a few of the simplest of ingredients and turns them into something healthy and satisfying… comfort food at its best. It makes a hearty winter bake layered with tender aubergines and soft potatoes with a tangy twist of baby rosa tomatoes and mango powder. It makes a perfect main course or side dish to meat, fish or chicken.

 

Aubergine — (AKA eggplant) I don’t peel or soak the aubergines for this recipe. Ensure that the aubergines are crisp and firm.

Potatoes — Waxy potatoes are best to use for this recipe

Peppers — Use the peppers of your choice. I usually use red, green and orange/yellow peppers which have been julienned.

Tomatoes — Just a cup of halved baby rosa tomatoes

Aromatics — All you need is fresh garlic cloves, a few fresh curry leaves, mango powder or lemon juice and a thickly sliced onion.

Oil — I used olive oil, but you can use another neutral cooking oil of your choice.

Spices — Salt, chilli powder and curry powder

Garnish — Fresh chopped coriander

  • 2-3 Long Aubergines (Sliced into 1cm roundels)
  • 4 Large Potatoes (Peeled and sliced into thickish roundels)
  • Salt (To taste)
  • 1 Tsp Chilli Powder
  • 2 Tsps Curry Powder
  • 1/2 Cup Oil (Divided)
  • 2 Garlic Cloves (Sliced)
  • 8 Fresh Curry Leaves
  • 1 Large Onion (Thickly sliced)
  • 1 Cup Tri-Coloured Peppers (Julienned)
  • 1 Tsp Mango Powder (Substitute with 1 Tbles lemon juice)
  • 1 Cup Baby Rosa Tomatoes (Halved)
  • 1/4 Cup Fresh Coriander (Chopped)

Garnish

  • 1/4 Fresh Coriander (Chopped)

  1. Preheat oven to 180°C

  2. Spice the aubergines and potatoes  with the salt, chilli powder, curry powder and half of the oil.

  3. This can now either be baked separately  in the oven, fried in a pan or air fried.

  4. Heat the remaining oil in a large saucepan and add the sliced garlic, curry leaves, onion and julienned peppers and the mango powder or lemon juice if using.

  5. Season to taste

  6. Sauté for a few minutes until translucent, but still crisp.

  7. Stir through the baby tomatoes and the chopped coriander

  8. Spray a large ovenproof dish with cooking spray and layer the potatoes, then the aubergines and finally the onion and tomato mix.

  9. Bake for approximately 15-20 mins.

  10. Garnish with more coriander and serve.

Appetiser, Dinner, Low Carb, Lunch, Side Dish, Vegetarian
Indian
Aubergine Recipes, Baked Aubergines, Eggplant, Eggplant Recipes

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