Recipe of the Week – 21st July 2014 – Aubergine and Potato Bake

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I thought that I was beginning to run out of new ways of cooking with aubergines, my favourite vegetable, but I tried this by modifying Aubergine Parmigiana, and it seems to work really well. The sautéed potato seemed to compliment the aubergines really well with the cheesy breadcrumb topping.

Serves 4 to 6

Ingredients

2 medium aubergines, cut into 2 cm dice
500g potatoes, peeled and diced
2 cloves of garlic, crushed
1 large onion, peeled and sliced
2 tbs olive oil
A large knob of butter
1 x 400g tin of chopped tomatoes
2 tsp Herbes de Provence
300ml good quality veg stock
50g grated breadcrumbs
1 tbs grated vegetarian parmesan
Salt and pepper to season

Method

1. Place the peeled and diced potatoes in a large pan of salted boiling water and boil for 5 to 8 minutes before draining, then set aside.

2. Place the aubergine cubes in a large boil and sprinkle liberally with salt. Leave for 30 minutes to soften before rinsing thoroughly.

3. Heat the oil and the butter in a large saucepan and add the onion. Sauté gently then add the garlic and aubergine cubes. Fry until tender (approximately 10 minutes on a gentle heat).

4. Add the potatoes to the aubergine and season before adding the tomatoes, herbs and stock. Simmer for 15 minutes.

5. Place the mixture in a large baking dish, sprinkle over the breadcrumbs and cheese and bake in the oven for 15 mins until the topping is golden. Serve with fresh bread and a green salad.

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2 thoughts on “Recipe of the Week – 21st July 2014 – Aubergine and Potato Bake

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