Baked Potato and Aubergines Recipe
Seasoned potatoes and aubergine are layered with a tangy tomato sauce and baked lovely.
- Total Cook Time1 hr 15 mins
- Prep Time 15 mins
- Cook Time1 hr
- Recipe Servings3
Ingredients of Baked Potato and Aubergines
- 250 gm thinly sliced onions
- 250 gm tomatoes, chopped fine
- 4 Tbsp oil/ butter
- 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 AuberginesHideShow Media
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.
Cook onions in oil or butter, till soft and stir in tomatoes and seasoning. Cook till it becomes sauce-like. Keep aside.
In a lightly oiled baking dish arrange 1/4 of the tomato mixture.
Top with potato slices and some of the aubergine mixture.
Continue layering, finishing with the tomato sauce.
Sprinkle with cheese and bake at 200 degrees C for about 40 minutes.