Cheesy Aubergine Tomato Bake With Potatoes
Looking for a great recipe to jazz up your weeknight dinners? This Aubergine Tomato 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 favorite aubergine dishes into one tasty treat.
Equipment
- Ovenproof dish approx. 24x24 cm
Ingredients
- 300 g baby potatoes skin on, sliced into 0.5 cm slices
- 250 ml 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 tinned chopped tomatoes
- 10 g parsley finely chopped
For Cheesy Custard Topping
- 150 g Greek yogurt full-fat
- 1 egg
- 60 g 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
Calories: 329kcalCarbohydrates: 40gProtein: 15gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 58mgSodium: 520mgPotassium: 1273mgFiber: 11gSugar: 17gVitamin A: 824IUVitamin C: 35mgCalcium: 230mgIron: 3mg
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