Baked Potato and Aubergines Recipe
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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
- Medium
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.