Baked Potatoes with Aubergine (Eggplant), Onion and Tomatoes
A baked vegetable dish that works just as well as a side for meat as it does as a meat-free main course. The flavours of aubergine, tomatoes, potatoes and onion come together beautifully with cream and cheese. All you need is a baking dish and a few ingredients.
Prep: 20 min
Cook: 50 min
Servings: 4
Energy: 162 kcal per serving
Method
01.
Clean all the vegetables and cut them into slices about 8 mm thick. Salt the aubergine, leave it to release its juices and then wipe off the liquid with kitchen paper.
02.
Parboil the potatoes in salted water for 6–8 minutes.
03.
Grease the baking dish with butter and spread half of the onion over the base.
04.
Start layering the potatoes, tomatoes, onion slices and aubergine until the dish is full.
05.
Season the cream with salt, pepper, lovage, chilli, paprika and cumin. Stir in half of the cheese, mix and pour over the vegetables.
06.
Bake for about 30–40 minutes at 190–200 °C. Shortly before the end of baking, sprinkle the remaining cheese over the top and bake until golden.
