In contrast to the lasagna, this is a side dish rather than a main. It pairs well with bean / legume dishes and I imagine some veggie sausages would be a good match too.
There is a surprising amount of overlap with my recent lasagna recipe. This wasn't intentional, but ingredients and methods do have a tendency to enter my imagination and permeate my cooking for a while. I think the aubergine pairs particularly well with the potato here, and it gives a lighter outcome than using just potato.
Potato and aubergine bake
A slightly creamy, fully flavoured side dish that showcases potatoes and aubergines beautifully
Serves 4 as a side
Author: Bite-sized thoughts
1 tbsp tahini
1 tbsp + 1 tsp nutritional yeast, divided
1/4 cup unsweetened almond milk or milk of choice
1 tbsp dried oregano
Decent pinch salt
Few decent cracks black pepper
2 large potatoes, thinly sliced (I didn't peel mine)
3 large aubergine (eggplant), thinly sliced
1 tin (425g) tinned crushed tomatoes
1 small pepper, chopped
Preheat your oven to 175'C / 350'F.
Make the sauce by whisking together the tahini, 1 tbsp nutritional yeast, milk, oregano, salt and pepper in a small bowl or jug.
In a large casserole or baking dish, alternate layers of potatoes and aubergine, spreading some of the tahini sauce and crushed tomatoes between each layer (retain some of each for the top of the dish). Add the chopped pepper randomly into the mix as you go.
To finish, spread the last of the crushed tomatoes and tahini sauce over the top of the dish. Sprinkle with the extra nutritional yeast and then bake for 30 minutes uncovered, and then 30 minutes covered (60 minutes total).
Have you surprised yourself by enjoying any new foods / dishes lately?