Savoury aubergine bake
1 h 15 mTotal time
MediumDifficulty
4Servings
Is there anything better for cold days than a delicious aubergine bake?
It is the perfect side for a seitan or tempeh dish: besides being nutritious, it is not hard to make even though it is quite an elaborate dish, and the result is well worth it.
The main ingredient, as the name says, is aubergine, which, besides being highly antioxidant thanks to the flavonoids it contains, is easy to digest and helps improve circulation and lower cholesterol thanks to its high fibre content.
It is also a low-sodium source of vitamins C, A, B1 and B2 that provides phosphorus, potassium and, in smaller amounts, iron and calcium.
Categories
For 4 people
Measurement system
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Notes
To highlight the flavor of this cake, we recommend you accompany it with a red pepper sauce for the contrast it makes.
Tap on the steps to mark them as done
- Step 1Preheat the oven to 180 °C while peeling and slicing the eggplants and potatoes into thin rounds, and do the same with the onion.
- Step 2In a mold suitable for oven, we put a little tomato fried in the bottom and, on this, we put a layer of eggplant, we toss a little pepper and oregano on top and add a layer of onion. On this last, put a layer of potatoes and cover with another tomato. On each layer of ingredients that we are putting, we throw some salt (not much to avoid that it is salty).
- Step 3We repeat the same operation of putting layers: eggplant, onion and potato with pepper and oregano sprinkled with salt. We finish with a layer of eggplant.
- Step 4We cover the cake with bechamel and bake for 45 minutes. If we see that after this time is still not well done, we lower the temperature of the oven a little and leave it for another 10 minutes (always watching that it does not burn).
- Step 5After this time, we remove the cake from the oven and let it cool a bit to unmold it.
Notes
To highlight the flavor of this cake, we recommend you accompany it with a red pepper sauce for the contrast it makes.