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Potato and Aubergine Layer Pie
Potato and Aubergine Layer Pie is a modern British recipe for a classic vegetarian dish of potatoes and aubergines (eggplants) layered with tofu and cheese and baked in a tomato sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Potato and Aubergine Layer Pie.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesVegetable RecipesCheese RecipesBaking RecipesBean RecipesBritish Recipes
Potato and Aubergine Layer Pie: A British recipe for a vegetarian dish of potatoes and aubergines (eggplants) layered with tofu and cheese and baked in a tomato sauce.
Ingredients:
3 large, waxy, potatoes, peeled and thinly sliced
1 small aubergine (eggplant) sliced thinly
2 tbsp vegetable oil
1 onion, diced
1 green bell pepper, diced
1 tsp cumin seeds, lightly crushed in a mortar
200g tin of chopped tomatoes
175g Mozzarella cheese, sliced
225g tofu (bean curd), sliced
60g fresh white breadcrumbs
2 tbsp freshly-grated Parmesan cheese
salt and freshly-ground black pepper, to taste
fresh basil leaves, to garnish
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and cook for 5 minutes. Drain, refresh under cold, running, water and set aside.
Lay the aubergine (eggplant) slices on a large plate, sprinkle with salt and set aside for 20 minutes. After this time, blanch the aubergine slices in boiling water for 3 minutes. Drain and set aside.
In the meantime, heat 2 tbsp of the oil in a frying pan. Add the onion and fry gently for about 3 minutes, or until just softened. Now add the bell pepper, crushed cumin seeds and tinned tomatoes. Season to taste with salt and black pepper, bring to a simmer and cook for 30 minutes. Mix in the basil leaves, turn into a bowl and set aside.
Rinse the aubergine slices and pat dry with kitchen paper. Heat the remaining oil in your frying pan, add the aubergine slices and fry for about 2 minutes per side, or until golden brown. Remove from the pan and drain on kitchen paper.
Arrange half the potato slices in the bases of four small loose-bottomed flan tins. Cover these with half the fried courgette slices and half the Mozzarella slices. Lay the tofu on top, then spoon over half the tomato sauce. Now repeat the layering of vegetables and cheese before topping with the remaining tomato sauce.
Mix together the breadcrumbs and Parmesan cheese before sprinkling over the tops of the potato and aubergine layers. Transfer to an oven pre-heated to 190°C and bake for about 30 minutes, or until golden brown on top.
Garnish with a few fresh basil leaves and serve immediately.
