Wednesday, 24 June 2015

Potato and Aubergine Hot Pot

My other half runs a cooking group at work, twice a week. Funny, she never cooks at home, well hardly ever... Erm, change of subject ;)

Today, they made stovies and tonight we used the idea at home and came up with this.

(serves 4 as a main course, 8 as a side dish)

1 kg potatoes
1 large aubergine
5-6 large tomatoes
1 onion
1 red onion
1 pint of stock of your choice
sea salt
freshly ground black pepper
dried herbs of your choice
1 red chilli
3-4 cloves of garlic

Slice all the vegetables very thinly and layer them in a roasting tray seasoning with pepper and salt as you go: potatoes sprinkled with pepper and salt, onion rings. tomatoes sprinkled with pepper and salt and dried herbs, aubergines sprinkled with pepper and salt. Repeat the veggie layers.

Finely slice the red chilli, optionally removing the seeds, and finely grate the garlic. Mix with the stock. Pour over the veg. They'll be half covered in stock. Cover with tin foil and cook in a preheated oven at 220 °C for approx. 30-45 minutes. Check if the veggies are done or almost done. Remove the tin foil and cook uncovered for another 15 minutes.

Serve with a green salad for a main course or as a side dish.

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