Eggplant, potato and tomato bake

Eggplant, potato and tomato bake

Melancane, krumpir i pomidori zapeceni

By
From
Dalmatia
Serves
4-6

This dish is usually prepared during the day in summer then served cold at dinner. If you make it in winter, serve it hot. This bake can be served alongside barbecued fish or meat. Use a clay baking dish if possible as this will give the bake a better texture and flavour.

Ingredients

Quantity Ingredient
4 large eggplants
4 large floury potatoes, such as coliban or king edward
4 large ripe tomatoes
2 garlic cloves, crushed
1 large brown onion, chopped
100ml extra virgin olive oil
250ml vegetable stock
2 tablespoons fresh flat-leaf parsley, chopped, to garnish
sea salt
freshly ground black pepper

Method

  1. Prick the eggplants with a fork and soak them in water for a couple of hours to reduce some of the bitterness. Peel the eggplants and cut them into 5 mm thick slices.
  2. Peel the potatoes and cut them into 5 mm thick slices. Slice the tomatoes the same way.
  3. In a saucepan over high heat, sauté the garlic and onion in 80 ml of the olive oil until translucent and just starting to colour. Season with salt.
  4. Preheat the oven to 180°C.
  5. Grease a baking dish with olive oil and start placing the vegetables in layers. Layer the vegetables (ensuring you start and finish with a layer of tomatoes), adding sautéed onion, garlic and seasoning to each layer. (You should end up with two to four layers of each vegetable.) Cover the vegetables with the stock and bake for about 1 hour. After an hour, check with a small knife to see if the vegetables are soft.
  6. Sprinkle with the parsley, if using, and drizzle with more olive oil before serving.
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