Home » Creamy Egg Plant and Potato Bake

Creamy Egg Plant and Potato Bake

Written by Published on in Potatoes, Starches
4-5 Servings ~ 60 min
  • 4 medium potatoes, sliced thinly
  • 1 medium eggplant, sliced
  • 1 large tomato, sliced
  • 1 small onion, sliced
  • 1/4 large yellow pepper, chopped
  • 5 cloves garlic, chopped
  • 200g cheddar cheese, grated
  • 100ml fresh cream
  • Salt and pepper to taste

Casseroles are always a winner at our family dinner table. I enjoy the fact that you can assemble it all in one “pot” and get the rest ready whilst it’s cooking. We all enjoyed this and I hope you will too. Updated: this recipe assumed use of regular purple eggplant. I have done a bit of reading on white eggplant which I can confirm you can also use in this recipe. We have a full feature in our learning centre here on white eggplant.

Resources/Equipment You Will Need

  • Casserole dish
  • Chopping board
  • Sharp knife
  • Teaspoon

Quick Instructions

  1. Put your sliced eggplant (which can be purple or white) in a casserole dish. Sprinkle salt over and let them sit for about 30 min. This is so that the salt can draw out the bitterness from the eggplant. After 30 min, wash each slice under running water and layer them at the bottom of your casserole dish as the first layer.
  2. Get all your ingredients ready (4 medium potatoes, sliced thinly; 1 medium eggplant, sliced; 1 large tomato, sliced; 1 small onion, sliced; 1/4 large yellow pepper, chopped; 5 cloves garlic, chopped; 200g cheddar cheese, grated; 100ml fresh cream; Salt and pepper to taste). Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  3. After layering your eggplant in the casserole dish. Sprinkle some chopped garlic over them. Next, add the tomato slices. Sprinkle a little bit of salt and ground black pepper to taste.
  4. Next, add the chopped yellow pepper, onion rings and a bit of the grated cheese
  5. Add the thinly sliced potatoes as the next layer until they are all finished. Sprinkle a little bit of salt. Top with the grated cheese as the final topping. Pour the fresh cream, cover the casserole dish and bake in preheat oven for 45 min. Uncover and bake for a further 15 min or until the potatoes are tender.
Also see  Simply delicious Potato Dauphinoise

Pictorial Detailed Instructions

Prep
Put your sliced eggplant in a casserole dish. Sprinkle salt over and let them sit for about 30 min. This is so that the salt can draw out the bitterness from the eggplant. After 30 min, wash each slice under running water and layer them at the bottom of your casserole dish as the first layer.
Step 1
Get all your ingredients ready. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Step-2
After layering your eggplant in the casserole dish. Sprinkle some chopped garlic over them. Next, add the tomato slices. Sprinkle a little bit of salt and ground black pepper to taste.
Step 3
Next, add the chopped yellow pepper, onion rings and a bit of the grated cheese
Step 4
Add the thinly sliced potatoes as the next layer until they are all finished. Sprinkle a little bit of salt. Top with the grated cheese as the final topping. Pour the fresh cream, cover the casserole dish and bake in preheat oven for 45 min. Uncover and bake for a further 15 min or until the potatoes are tender.
You will love this..
Serve with some lovely salad and chicken nuggets…

You can serve this with anything you wish. I served mine with a crispy lettuce salad and chicken nuggets. Try it out and let me know how it goes.