This is a diary of what I cook and what I eat.

Sunday, 6 June 2010

Sweet Potato and Aubergine Bake with a Feta topping

This was one of the side dishes at my dinner party and really worked with the Lamb and chicken I served.  It needs a long time in the oven because I put the potatoes in raw.  If you wanted to make it quicker you could part-boil the sweet potato before putting into the baking dish.  The only problem you could face here, might be the fact that sweet potato cooks really quickly but 5-6 minutes should be fine.

Serves 4-6 as a main/side

3 aubergines
1 large sweet potato sliced into 1/2cm slices
red pepper
1/2 red chilli
1 garlic clove
1 handful of mint
olive oil
4 medium tomatoes
1/2 red onion
1 glass of white wine

1 egg
300ml milk
1 level tbsp plain flour/oo flour
large knob of butter
pinch of nutmeg

200g Feta Cheese

1. Uses the garlic clove to line the baking dish with its flavour; rub it all around the base of the dish and then use a little olive oil to grease the dish also.

2. Slice the aubergine into 1cm slices and pan fry them on each side in a little olive oil. As they are absorbent don’t put too much olive oil in the pan because it seeps out during cooking and can cause you to have a greasy dish. Allow them to sit on some kitchen roll after this process.

3. Chop the onion and the red pepper finely and chop the tomatoes roughly. Fry them all in some olive oil in a frying pan, about a tbsp, for 5 minutes in a moderate heat. Add a glass of white wine. Allow this to reduce for a few minutes and then add the mint chopped and the chilli, also chopped. Then puree this sauce with a hand blender.

4. To assemble the bake you need to have the white sauce ready. Make a roux with the flour and butter and then gradually add the milk. Whisk all the time to create a velvety smooth sauce. Add the egg and mix in, turning the heat down to very low and finish with the pinch of nutmeg.

5. Start with a layer of potato discs and then pour a little of the red pepper sauce over. Then a layer of aubergine and another layer of potato and again, another layer of red pepper sauce. Do this until you have used up all of your layers and then pour the white sauce/egg mixture over the top. Crumble the feta over the top of the bake.

6. Cover with some foil and bake at 160/gas mark 4/5 for 45 minutes. Test with a fork and if your potatoes are soft then you can remove the foil and bake for another 10 minutes or until the top is browned.

1 comment:

  1. Looks absolutely lovely! Like the idea of the mint in there, will have to try it.