Aubergine and potato Bake by: David Daniels

This dish goes well with roast lamb

Ingredient’s 

Olive oil

3 aubergines sliced thinly

2 medium red onions thinly sliced

2 garlic cloves crushed

500 grms of potatoes pealed and sliced thinly

5 large plum tomato’s sliced

4 x Spring Onions

 1 tea spoon of dried tyme

1 fresh lemon

175 grms of soft goats cheese crumbled

100 grms chopped black olives

    Method

Heat oven to 160 fan oven or gas mark 4

In a frying pan add a dash of oil and lightly fry the aubergine till soft

Then part boil the potatoes in salt water till soft

Then fry the onions and garlic and tyme in the pan with a dash of oil and a good squeeze of lemon till soft then soften the tomato’s in the pan

Place in an oven proof dish starting with the aubergines in the bottom then onion then some olives then tomato’s then some of the goats cheese then potato’s then repeat until all the ingredients are all gone and the potato’s are on the top

place in the oven for 35min then serve with roast lamb

Enjoy :  David

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