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How to make Baked Potato and Aubergines

Cooking Method
Difficulty Intermediate
Prep Time: 15 min Cook Time: 1 hour Total Time: 1 hr 15 mins
Calories 526.6
Best Season Suitable throughout the year

This savoury meal with potatoes and aubergines has a tangy tomato flavour and is a fantastic brunch or lunch option. The flavorful dish's layers keep you full for a long time while also balancing your nutrition. It's the perfect marriage of a high-carb potato and a low-carb aubergine. The combination of tomato and garlic lends an appealing flavour to the dish. Baked Potatoes with Aubergines is the finest dish to choose for whether you want to invite your friends over or treat yourself to a regal lunch at home. This dish's delectability will have your visitors licking their fingers and begging for more.

  • 1 Large Aubergine
  • 2 Potatoes (medium)
  • 1 Tomato (small)
  • 5 Garlic cloves
  • 1 tablespoon Italian seasoning
  • 1 teaspoon Dried herbs
  • 1 teaspoon Paprika powder
  • 6 tablespoons Olive oil
  • 1 tablespoon Salt
  • Cheese slices (some)
  1. Step 1
    • Firstly, wash the aubergine thoroughly and cut it into thin slices
    • ┬áSet aside in large pan of water
    • Wash the potatoes, skin peeled off and cut into thin slices
    • Put the potatoes slices in another pot of water
    • Now, preparing the seasoning first
    • Take a bowl to add olive oil, Italian seasoning, herbs, garlic cloves, salt, paprika and mix them well and set aside
  2. Step 2
    • Now, take a baking pan, grease them put the layer of aubergine slices and coat with seasoning
    • Now, put the layer of potato and coat with seasoning
    • Add up some cheese slices topping with tomatoes slices and then again add some aubergine
    • Now, bake at 350 F for 30-35 minutes
    • Enjoy!
Nutrition Facts

Serving Size 1

Servings 3

Amount Per Serving
Calories 526.6
% Daily Value *
Total Fat 29.9g46%
Saturated Fat 3.8g19%
Sodium 26mg2%
Potassium 1841mg53%
Total Carbohydrate 64.5g22%
Dietary Fiber 11.8g48%
Sugars 2.7g
Protein 8.6g18%

Vitamin A 4.2%
Vitamin C 104.3%
Calcium 6.9%
Iron 16.2%
Vitamin E 17.8%
Thiamin 25.2%
Riboflavin 10.7%
Niacin 22.7%
Vitamin B6 40.3%
Folate 26.5%
Pantothenic Acid 14.3%
Phosphorus 24.6%
Magnesium 24.8%
Zinc 9.5%
Selenium 4.8%
Copper 27.2%
Manganese 43.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Baked, continental, Potato aubergine, Vegetarian