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Step by Step Instructions
  • Step 1: Prepare the aubergines. Place the aubergines in a strainer, sprinkle them with salt and wait for 30 minutes to let them get rid of their juices and bitterness.
  • Step 2: Once they are ready, layer the vegetables in a deep baking pan, seasoning each layer with a little salt and pepper. Place half of the aubergines on the first layer and then the potatoes, onions, garlic, aubergines again and finally the tomatoes.
  • Step 3: Put the olive oil, tomato & strawberry sauce, a bit of salt, pepper, sugar, savory and parsley in a bowl and mix everything together. Top the baking pan with the sauce and add a little water, up to the middle.
  • Step 4: Cook in a preheated oven at 180°C for about 40-45 minutes, until the vegetables soften.
  • Step 5: Remove the baking pan from the oven 10 minutes before it is ready and sprinkle with the cheese and bread crumbs. Put the baking pan back into the oven until the vegetables are done, the cheese melts and the bread crumbs turn into a nice crust.
  • Step 6: Remove the baking pan from the oven, let it cool for 10 minutes and serve.
Ingredient List
  • 4 large round aubergines (sliced)
  • 3 potatoes (peeled and sliced)
  • 2 onions (sliced)
  • 2 cloves of garlic (sliced)
  • 200g extra virgin, organic olive oil
  • 300g tomato sause
  • 2 tomatoes (sliced)
  • salt
  • ground black pepper
  • 2tbsp parsley
  • 2tbsp savory
  • 200g Kalathaki cheese from Lemnos
  • 80g bread crumbs
  • 1tsp sugar

Aubergines with potatoes in tomato sauce

  • Preparation
  • Cooking
  • 6
A rich, tasty dish making best use of delicious summer aubergines.

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