Eggplant and potato bake
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|800 g||Waxy potatoes|
|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|
- 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.