Aubergine & Potato Bake


Aubergine – 1
Vegetable stock cube – 1
Boiling water – 300ml
Potatoes (large) – 2
Onion – 1
Celery – 3 stalks
Garlic cloves – 4
Red wine – 50ml
Tomato paste – 2tbsp
Can chopped tomatoes – 1 can
Greek yoghurt – 200g
Cheese (grated) – 100g


Pre-heat oven 200C fan.
Chop the aubergine into thin slices, and fry for 5 minutes on each side.
Dissolve the stock cube in the boiling water. Chop the potatoes into thin slices, and par-boil in the stock cube water.
Chop the onion, garlic and celery, then fry in olive oil. Add the red wine, tomato paste, canned tomatoes.
Once the potatoes are cooked, drain, keep the stock cube water and add it to the onions & etc.
Mix the yoghurt with the grated cheese, and set to one side.

Assemble the bake in the following layers, twice over:

  • Tomato sauce
  • Potatoes
  • Tomato sauce
  • Aubergine
  • Yoghurt sauce

Bake for 15 minutes.