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aubergine and potato bake recipe

Aubergine and Potato Bake

Fazila Olla-Logday
 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
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetiser, Dinner, Low Carb, Lunch, Side Dish, Vegetarian
Cuisine Indian
Servings 6

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 180°C
  • Spice the aubergines and potatoes  with the salt, chilli powder, curry powder and half of the oil.
  • This can now either be baked separately  in the oven, fried in a pan or air fried.
  • 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.
  • Season to taste
  • Sauté for a few minutes until translucent, but still crisp.
  • Stir through the baby tomatoes and the chopped coriander
  • Spray a large ovenproof dish with cooking spray and layer the potatoes, then the aubergines and finally the onion and tomato mix.
  • Bake for approximately 15-20 mins.
  • Garnish with more coriander and serve.
Keyword Aubergine Recipes, Baked Aubergines, Eggplant, Eggplant Recipes
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