How to Prepare Super Quick Homemade Aubergine and potato stack with garlic and herb cheese

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, aubergine and potato stack with garlic and herb cheese. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Aubergine and potato stack with garlic and herb cheese is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Aubergine and potato stack with garlic and herb cheese is something which I have loved my entire life.

Yotam Ottolenghi's aubergine with herbs recipe. It's less a complete dish than a deliciously spicy template to build on. While the aubergines are cooking, heat the reserved olive oil in a small saucepan and fry the chilli and garlic for about a minute, until the garlic turns a pale golden - watch. A hearty vegetarian dish of aubergines and potatoes, layered with a herby tomato sauce and topped with Italian cheese.

To get started with this recipe, we have to prepare a few ingredients. You can cook aubergine and potato stack with garlic and herb cheese using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine and potato stack with garlic and herb cheese:

1. Prepare 1 aubergine
2. Take 3 good sized potatoes
3. Prepare Garlic and herbs soft cheese
4. Take Olive oil
5. Make ready Sprinkle of flour
6. Prepare to taste Salt
7. Make ready Chives to garnish

I loved Aloo Baingan (or Aubergine and Potato) curry when I was growing up. It is not the most attractive curry, but the mushiness of the aubergines with the soft potatoes is a gorgeous combination, especially when eaten with chappatis. Stir in the garlic & ginger paste, spices and salt. These smoky grilled aubergines are perfect served as part of a mezze spread with bread and cheese.

Steps to make Aubergine and potato stack with garlic and herb cheese:

1. Boil potatoes in their jackets. Leave to cool. Peel then slice. Sprinkle with salt. Set a side
2. Wash and slice aubergine. Coat in a little flour. Shake off excess and cook in some oil until golden brown on each side. Sprinkle with salt. Set a side
3. Preheat oven to 180. Place 4 slices of potato on to a baking tray lined with oven paper. Place a blob of cheese on top of each
4. Then add an aubergine slice. Then another blob of cheese. Continue layering until you have finished the ingredients. Drizzle olive oil on top and roast for about 20-25 mins. Garnish with chopped chives 😀

Stir in the garlic & ginger paste, spices and salt. These smoky grilled aubergines are perfect served as part of a mezze spread with bread and cheese. Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and. A wonderful combination of potatoes, cream cheese, and buttermilk makes this garlic and herb mashed potato pie a delicious side dish to any meal.

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