Aubergine and Potato Bake

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 4 - Large aubergines/eggplants (brinjals)
  • 2 - Potatoes, peeled and chopped into small pieces
  • 4 tbsp - Oil
  • 1 - Big onion, sliced finely
  • 1 - Tomato, chopped finely
  • 4 tbsp - Oil
  • 1 tbsp - Flour
  • 1 tsp - Salt
  • 1 tsp - Ground black pepper
  • 4 - Green chillies, chopped finely
  • 1 tsp - Finely chopped garlic
  • 4 tbsp - Breadcrumbs
  • 2 tbsp - Flour mixed with half cup of water

How to Make Aubergine and Potato Bake

  • Wash the aubergines and put them whole into boiling water with 1/2 tsp salt and cook for about 5 minutes till they are half cooked.
  • Remove from the water and allow it to cool.
  • Cut the aubergines into halves lengthwise dividing even the stalks.
  • Scoop out the insides and keep aside.
  • Heat 2 tbsps oil in a pan and saute the onions, tomato, salt, pepper, green chillies and garlic for a few minutes.
  • Add the chopped potatoes and a little water and simmer till the potatoes are soft.
  • Add the cooked insides of the aubergines and mix well.
  • Simmer for a few more minutes till all the water dries up.
  • Keep aside to cool for some time.
  • When slightly cold, fill this mixture in the scooped out aubergine halves and press well.
  • Coat with the flour paste and sprinkle the breadcrumbs on the top.
  • Brush the sides with oil and place in a baking tray.
  • Drizzle some more oil all over the stuffed aubergines and bake in a hot oven for about 10 minutes till brown on top.
  • Serve hot with bread.
  • Recipe Courtesy: Anglo-Indian Recipes