VegBox Recipes

Aubergine & Potato Bake

AUBERGINE & POTATO BAKE, TOPPED WITH CHEESE

Recipe shared by Sybil - a Vegbox Recipes reader.

Tasty and simple dish of aubergine and potatoes, baked with cheese. Serve with salad and crusty bread for a light vegetarian meal, or serve as an accompaniment to meat and fish. This can be refridgerated and reheated the next day.

 
 

Ingredients

For two people:

1 large aubergine
1 very large potato, peeled
2 large (preferably Spanish) onions
Grated cheddar cheese to taste
Margarine for greasing a baking dish
 

Method

  1. Pre-heat an oven to 180 C / Gas Mark 4.
  2. Peel and part boil the potatoes - around 10 minutes and let them cool. Then slice thinly.
  3. Slice the aubergines thinly and set aside.
  4. Slice the onions thinly and fry gently in a little oil - until soft but not brown, and set aside.
  5. When this is all done - layer the greased dish with aubergine, fried onions, grated cheese and potatoes. Repeat until all used, ending with a layer of aubergines.
  6. Sprinkle grated cheese on top.
  7. Cover the dish with foil and place in the oven.
  8. Cook for approximately 1 hour or until the vegetables are cooked through.
 

Time From Cupboard-To-Table

1 hour 30 minutes
 

Notes & Variations on Aubergine & Potato Bake

 
 
 

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