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Potato and aubergine bake (v)

A slightly creamy, fully flavoured side dish that showcases potatoes and aubergines beautifully.

Vegan.

Serves 4 as a side.


Author: Bite-sized thoughts.


Original post (with pictures) here.


Ingredients:

1 tbsp tahini

1 tbsp + 1 tsp nutritional yeast, divided

1/4 cup unsweetened almond milk or milk of choice

1 tbsp dried oregano

Decent pinch salt

Few decent cracks black pepper

2 large potatoes, thinly sliced (I didn't peel mine)

3 large aubergine (eggplant), thinly sliced

1 tin (425g) tinned crushed tomatoes

1 small pepper, chopped


Method:

1. Preheat your oven to 175'C / 350'F. 

2. Make the sauce by whisking together the tahini, 1 tbsp nutritional yeast, milk, oregano, salt and pepper in a small bowl or jug.

3. In a large casserole or baking dish, alternate layers of potatoes and aubergine, spreading some of the tahini sauce and crushed tomatoes between each layer (retain some of each for the top of the dish). Add the chopped pepper randomly into the mix as you go.

4. To finish, spread the last of the crushed tomatoes and tahini sauce over the top of the dish. Sprinkle with the extra nutritional yeas and then bake for 30 minutes uncovered, and then 30 minutes covered (60 minutes total).

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