Eggplant and potato bake
25/2/2008
Ingredients
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| 800 g | Waxy potatoes |
| 1 | Olive oil |
| 1 | Onion, Finely chopped |
| 1 tsp | Ground coriander |
| 1 tsp | Paprika, Ground |
| ½ tsp | Ground cumin |
| ¼ tsp | Cayenne pepper |
| 400 g | Canned tomatoes |
| 1 | Salt & freshly ground pepper |
| 1 | Eggplant |
Directions
- Cook potatoes whole in boiling, salted water for 10 minutes, then drain well and thickly slice.
- Heat 1 tablespoon oil in a large, heavy-based pan. Add onion and cook for 5 minutes to soften. Add spices and fry for 1 minute to release flavours. Add tomatoes and bring to the boil, then turn down the heat and simmer for five minutes. Season with salt and pepper to taste.
- Cut eggplant into 1cm-thick slices. Brush on both sides with a little oil and pan-fry for two to three minutes on each side to brown. Season all over with salt and pepper. Heat oven to 190 degC.
- Layer potato, tomato sauce and eggplant in an ovenproof dish, finishing with a layer of eggplant. Bake for 20 minutes or until bake is bubbling hot and golden brown.
Wine Match
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