Aubergines with potato and garlic puree

Name: Aubergines with potato and garlic puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp salt, white pepper; 2 large aubergines; 1 medium onion; 5-6 Tbsp Olive oil; 1 can(s) (850 ml) Tomatoes; 1 Bay leaf; 100 ml Milk; 1-2 Garlic cloves; 2-3 TABLESPOONS grated parmesan; 125 g Mozzarella cheese; 2-3 stem(s) Thyme; 1 TABLESPOON Pine nuts

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp salt, white pepper
2 large aubergines
1 medium onion
5-6 Tbsp Olive oil
1 can(s) (850 ml) Tomatoes
1 Bay leaf
100 ml Milk
1-2 Garlic cloves
2-3 TABLESPOONS grated parmesan
125 g Mozzarella cheese
2-3 stem(s) Thyme
1 TABLESPOON Pine nuts

Directions

1
Peel, wash and halve the potatoes. Cook in salted water for about 20 minutes
2
Clean, wash and slice the aubergines lengthwise in approx. 1/2 cm thin slices. Salt lightly and leave to stand for about 10 minutes
3
Peel and finely chop the onion. Fry in 1 tbsp. hot oil. Deglaze with tomatoes and juice. Chop the tomatoes coarsely. Add bay leaf, simmer for about 20 minutes
4
Peel the garlic and press through. Drain potatoes and mash finely. Stir in milk, garlic, 2-3 tablespoons of oil and parmesan. Season to taste with salt and pepper.
5
Dab aubergines. Fry in 2 tablespoons of hot oil in portions on each side until golden brown. Remove. Place 2 slices crosswise on top of each other. Place 2 tablespoons of puree in the middle of each slice. Whip the aubergine slices into a packet and fold over the mixture
6
Season tomato sauce to taste and pour into a flat ovenproof dish. Place aubergine parcels on top. Cut the mozzarella into slices and place on top. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 220 °C/gas: level 4) for approx. 10 minutes
7
Wash the thyme, remove the leaves. Roast pine nuts without fat. Sprinkle both over the aubergines before serving