Friday, 11 November 2016

aubergine, tomato and potato bake.


A super simple veggie recipe - whether it be a make-ahead meal, midweek tea or weekend comfort food. This vegetarian bake layers up courgette, aubergines, spinach and a tomato mix with sliced potato and a creamy cheese topping. The recipe can easily be made gluten free, if you use gf flour in the cheese sauce, and is a great way to tot up your five a day too.


Shopping list.
♥ One small white onion, chopped
♥ Two garlic cloves, crushed
♥ 400g can chopped tomatoes
♥ A handful of cherry tomatoes
♥ 100g spinach
♥ 30g butter
♥ 30g plain flour (gluten free can be used here)
♥ 600ml milk
♥ 100g grated cheese, plus extra for topping
♥ Two large potatoes, sliced into discs
♥ One medium courgette, sliced into discs
♥ One aubergine, sliced into discs
♥ Salt and pepper to season, plus olive oil for cooking
♥ Fresh basil to garnish (optional)

Step one. Begin to cook together the onion, garlic and tomatoes on a low heat. Add in the spinach bit by bit as it wilts.

Step two. Make the cheese sauce by melting the butter over a low heat in a saucepan. Add in the flour and stir together for 2 minutes. Lastly pour in the milk gradually as the sauce thickens. It may need to be turned up slightly to help it thicken. Add in the cheese and stir until melted.

Preheat the oven 180 degrees C.

Step three. Assemble the layers of the tomato and spinach mix, aubergines, courgettes and white sauce as you wish. I add a little olive oil to the aubergine layer to help it soften.


Step four. Lastly pour over the remaining cheese sauce and scatter with lots of cheese. Bake for 45 minutes.


Step five. Garnish with fresh basil and serve up!


Have you ever bake a veggie bake with potatoes? What are your favourite vegetables to add to a vegetarian bake or lasagne dish?

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