Comfort food with a healthy twist, this aubergine and potato bake is packed with veg and oozing with melting cheese.
A simple recipe by Grab A Plate, it’s great as a side or main so you can enjoy it alone, with a salad, or a roll of crusty bread.
It’s such an irresistible veggie dish, even meat lovers will be coming back for seconds!
Overview:
Prep time: 35 minutes
Cook time: 60-90 minutes
Serves: 6 people
Ingredients:
1 aubergine, thinly sliced
2 tbsp salt
500g pasta sauce
1/4 tsp black pepper
2 cloves of garlic
1 tbsp olive oil
3 potatoes, thinly sliced
1/2 onion, thinly sliced
60g shredded mozzarella
Fresh parsley, chopped (optional)
Instructions:
Lay some kitchen roll on a baking tray and spread the aubergine slices on top.
Sprinkle 1 tablespoon of salt on top and let them sit for 15 minutes. The aubergine will release some moisture, so make sure you pat the slices dry.
Add more kitchen roll to another baking tray and flip the slices. Sprinkle with 1 tablespoon of salt, let them sit for 15 minutes, and pat dry.
Preheat the oven to 190℃.
Put the pasta sauce in a bowl, add the pepper and garlic, and mix well.
Drizzle a baking dish with olive oil, and spoon around 70g of pasta sauce on top.
Add a layer of aubergine - it’s OK if the slices overlap.
Add a layer of potato - it’s OK if the slices overlap - then sprinkle with half of the onion.
Spoon half of the leftover sauce on top, then sprinkle with half of the mozzarella.
Use the rest of the ingredients to add another layer of aubergine, then potato, then onion, then sauce, then cheese.
Cover and bake until the potatoes are tender - around 60 to 90 minutes.
Remove from the oven and let it cool slightly. Before serving, sprinkle with more cheese and fresh parsley.
Storage tips
We recommend eating this dish straight away.
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