Looking for a great recipe to jazz up your weeknight dinners? This Aubergine and Potato Bake is just what you need! Combining soft meaty aubergine slices and filling potatoes all wrapped in a tangy tomato sauce and creamy cheesy topping, this recipe is a great way to blend your favourite aubergine dishes into one tasty treat.
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A Fusion Of The Best Aubergine Dishes
There are many reasons to love this unpretentious Aubergine Tomato Bake. Not only is aubergine one of our favourite vegetables to cook with, but it is also a healthier option for dinner that doesn't compromise on flavour.
What is more, this aubergine bake combines the delicious flavours and textures of many other dishes that we love: Greek moussaka, Aubergine Parmigianna and South African Bobotie (that custard topping, yum!).
Ingredients and Substitutes
- baby potatoes: we like to use skin-on new potatoes, but you could peel older potatoes. Use waxy potatoes that will hold their shape after cooking. Sweet potatoes work nicely here too.
- vegetable stock: we simply dissolved a stock cube in 250ml of boiling water.
- aubergines: also known as eggplants. We used 2 small aubergines with a total weight of 420g to serve 4.
- olive oil.
- red onion: or brown onions.
- garlic cloves: thinly sliced or minced.
- caster sugar: optional.
- tinned chopped tomatoes. Make a rich tomato sauce by adding a spoonful of tomato paste.
- fresh parsley.
- Greek yogurt: ideally full-fat. You may also use crème fraîche.
- egg: medium or large.
- Cheddar cheese: mature cheddar works best. You may replace it with grated Parmesan cheese if you want more flavour.
- nutmeg: optional.
Find the ingredient quantities, detailed instructions and nutritional values in the recipe card at the bottom of the post.
Step-By-Step Method
1. Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper or foil.
2. Place the potatoes in a small pan, pour the stock over, and boil them until tender (10-20 minutes).
3. Drain, but make sure to reserve the stock potatoes were boiling in.
4. Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Fry the aubergine for 3-4 minutes on each side, until browned and starting to soften (you may need to do this in batches depending on the size of your pan). You may also use a griddle pan here.
5. Arrange browned aubergine slices on a prepared baking tray, season with a pinch of salt and black pepper and place them in the preheated oven for 10-12 minutes, until soft.
6. In the meantime, saute the onion in a large pan with the remaining oil for 5 minutes until starting to soften. Add the garlic, and sugar and cook for another minute.
7. Tip in the tinned tomatoes and the stock potatoes were cooking in. Set the pan over high-medium heat and let it reduce to a thick sauce (about 10-15 minutes)
8. Once reduced, stir in the parsley.
9. To make the custard, beat the yoghurt and egg together, then add the grated Cheddar and nutmeg and mix to combine.
10. To assemble, arrange half of the slices of aubergine on the bottom of your baking dish. Then top them with all the potato slices, arranging them in a single layer. Add a layer of aubergine slices.
11. Spoon the tomato sauce all over the vegetables and smooth it out with the back of a spoon.
12. Finally, spoon the cheesy custard on top and spread it out to cover the surface.
13. Bake it for 20 minutes, until you have a golden brown top and the edges of the dish are bubbling. Garnish with fresh herbs or spring onions!
What To Serve Aubergine Bake With?
You will probably want a healthy green side dish to go with this aubergine tomato bake. We love Garlic and Lemon Tenderstem Broccoli or Sauteed Spring Greens with this bake. A fresh side salad, like Courgette Ribbon Salad or Pea Shoot Salad With Edamame Beans, will also work very well here. We also love Green Bean and Tomato Salad With Balsamic Vinegar.
And if you are extra hungry and want a filling vegetarian meal, serve it with a chunk of crusty bread, like our Sourdough Ciabatta or Focaccia.
Whilst we always serve this aubergine bake as a main dish, it also works as a side to baked chicken or lamb shoulder.
Storage and Leftovers
Aubergine and Potato bake is a great dish to cook in large batches. Cool leftovers down to room temperature, then store them in an airtight container in the fridge for up to 3 days. You may also freeze it.
Next day, you can reheat the bake in a microwave for 2-3 minutes and enjoy it again!
More Delicious Aubergine Recipes
Love aubergines? There are many different ways we enjoy this wonderful vegetable. Can we tempt you to try our Miso Glazed Aubergine or Aubergine and Halloumi Stack next time?
Cheesy Aubergine Tomato Bake With Potatoes
Equipment
- Ovenproof dish approx. 24x24 cm
Ingredients
- 300 g (0.66 lb) baby potatoes skin on, sliced into 0.5 cm slices
- 250 ml (1 cup) vegetable stock hot
- 2 small aubergines about 420g, sliced into 1 cm thick rounds
- 2 tablespoon olive oil
- 1 red onion finely chopped
- 2 garlic cloves thinly sliced or minced
- ½ teaspoon caster sugar
- 400 g (14.11 oz) tinned chopped tomatoes
- 10 g (3 tablespoon) parsley finely chopped
For Cheesy Custard Topping
- 150 g (¾ cups) Greek yogurt full-fat
- 1 egg
- 60 g (2.12 oz) Cheddar cheese grated
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 180°C (350℉). Line a large baking sheet with parchment paper or foil.
- Place the potatoes in a small pan, pour the stock over, and boil them until tender (10-20 minutes).
- Drain, but make sure to reserve the stock potatoes were boiling in.
- Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Fry the aubergine for 3-4 minutes on each side, until browned and starting to soften (you may need to do this in batches depending on the size of your pan).
- Arrange browned aubergine slices on a prepared baking tray, season with salt and black pepper and place them in the preheated oven for 10-12 minutes, until soft.
- In the meantime, saute the onion in a large pan with a tablespoon of oil for 5 minutes until starting to soften. Add the garlic and sugar and cook for another minute.
- Tip in the tinned tomatoes and the stock potatoes were cooking in. Set the pan over medium-high heat and let it reduce to a thick sauce.
- Once reduced, stir in the parsley.
- To make the custard, beat the yogurt and egg together, then add the grated Cheddar and a nutmeg and mix to combine.
- To assemble, arrange half of the aubergines on the base of your ovenproof dish. Then top them with all the potatoes, arranging them in a single layer. Add the remaining aubergine.
- Spoon the tomato sauce all over the vegetables and smooth it out with the back of a spoon.
- Finally, spoon the cheesy custard on top and spread it out to cover the surface.
- Bake it for 20 minutes, until you have a browned top and the edges of the dish are bubbling.
Nutrition
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