Baked Potato and Aubergines Recipe

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Baked Potato and Aubergines
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Seasoned potatoes and aubergine are layered with a tangy tomato sauce and baked lovely.

Ingredients of Baked Potato and Aubergines

  • 250 gm thinly sliced onions
  • 250 gm tomatoes, chopped fine
  • 4 Tbsp oil/ butter
  • Salt
  • 250 gm small aubergines - sliced and fried
  • 2 Tbsp crushed garlic
  • 1/2 Tbsp dried herbs
  • Coarsely ground black pepper
  • 1 kg large potatoes, sliced
  • 25 gm grated cheese

How to Make Baked Potato and Aubergines

  • 1.Slice and fry the aubergine. In a bowl, combine garlic, herbs, seasoning and 1 Tbsp of oil or butter. Pour over the aubergine slices and mix well. Leave for a couple of minutes.
  • 2.Cook onions in oil or butter, till soft and stir in tomatoes and seasoning. Cook till it becomes sauce-like. Keep aside.
  • 3.In a lightly oiled baking dish arrange 1/4 of the tomato mixture.
  • 4.Top with potato slices and some of the aubergine mixture.
  • 5.Continue layering, finishing with the tomato sauce.
  • 6.Sprinkle with cheese and bake at 200 degrees C for about 40 minutes.
  • 7.Serve hot.