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Eggplant and Potato Bake
Ingredients
- 5 medium potatoes
- 2 eggplants
- 2 cups water
- 3 heaping tablespoons tomato paste
- 3 eggs
- 1 cup grated yellow cheese
- 1 teaspoon salt
- quarter teaspoon black pepper
Preparation
Peel the potatoes and cut into cubes.Fry or bake the potato cubes (if baking, drizzle olive oil over the potato cubes before baking).
You can also cook the potatoes whole in a pot of boiling water, then peel and cut into cubes.
Peel the eggplants, cut into cubes, drizzle with olive oil, and bake in the oven for half an hour at 170 degrees. Take out of the oven, mix the eggplant and return to bake for another quarter hour.
Spread the potatoes and the baked eggplant in the pan.
Mix the water, tomato paste, eggs, salt and pepper in a small bowl and pour over the potatoes and eggplant.
Sprinkle the yellow cheese on top.
Bake for about 40 minutes, until the bake is lightly browned and there is no liquid in the pan.
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