Potato and eggplant bake recipe
Potato and Eggplant Bake recipe
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Recipe intro
This potato and eggplant bake recipe is a delightful combination of flavors and textures. With tender slices of potato and creamy eggplant layered together, this dish is perfect for a comforting meal. The recipe is easy to follow and requires minimal ingredients, making it a quick and satisfying option for any occasion. Whether you're a vegetarian or simply looking for a delicious side dish, this bake is sure to impress.Keywords: potato, eggplant, bake, recipe, vegetarian
Potato and eggplant bake recipe details
Ingredients
3 large | potatoes |
2 clove(s) | garlic, chopped |
2 large | eggplants |
1 jar(s) | tomato sauce, Arrabiata |
20 g | butter |
2 tbsp | flour |
500 ml | milk |
salt and pepper | |
nutmeg | |
150 g | goat’s cream cheese |
50 g | Pizza cheese, grated |
oilspray |
Instructions
Grease a square oven proof form. Cut the eggplants into slices and spray them with oil spray, divide them in the form and bake them in the oven at 180°C for approximately 40 minutes.For the Béchamel sauce: In a saucepan melt the butter, add the flour and whisk until the flour and butter are a lump. Add the milk and whisk until the sauce thickens. Then add the goat`s cheese, season and mix well.
Slice the potatoes with a cucumber slicer.
Now layer the bake: first add some Arrabiata sauce and Béchamel sauce. Add a layer of potatoes, some chopped garlic and some seasoning, then a layer of eggplants. Repeat, the last layer should be Béchamel sauce. Sprinkle with grated cheese and bake for 1 hour at 180°C.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr 40 min
Grade of difficulty:
medium
Calories per portion:
n/a
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