Spanish Eggplant, Potato and Tomato Bake Recipe
A layered bake of eggplant, thinly sliced potatoes and tomatoes, drizzled with olive oil and sprinkled with cheese, this dish is a bit like a cross between Greek moussaka and the Spanish way with vegetables. In many Spanish homes, dishes like this are made on weekends, when there’s time to calmly arrange the layers and let everything bake. It’s a great way to feed several people with one big dish straight from the oven.
This dish combines the comfort of a layered potato bake with Mediterranean flavors: silky eggplant, juicy tomatoes, olive oil and herbs. It’s simple in ingredients yet impressive on the table, and perfect for feeding a crowd from one big dish.
Chef's tips
Slice the potatoes as thinly and evenly as possible so they cook through at the same time as the eggplant. If your oven tends to brown quickly, keep the dish covered with foil a bit longer and only uncover it for the final browning with cheese.
How to serve
Serve as a main course with a fresh salad, or as a side dish alongside grilled fish or roasted chicken. It also tastes great at room temperature, which makes it suitable for buffets and potlucks.
Ingredients
- eggplant - 2 piece
- potatoes - 500 g
- tomatoes - 400 g
- onion - 1 piece
- cheese - 120 g
- garlic - 2 clove
- olive oil - 4 tablespoon
- thyme - 1 teaspoon
- paprika - 0.5 teaspoon
- salt
- pepper
Preparation
- Preheat the oven to 190°C (top and bottom heat).
- Slice the eggplants into rounds about 0.5 cm thick, lightly salt on both sides and set aside for 10 minutes until they release some liquid, then pat dry with paper towels.
- Peel the potatoes and slice them very thinly (ideally with a knife or a slicer blade on a grater); slice the onion into thin half-moons.
- Slice the tomatoes; if you’re using canned tomatoes, drain off the excess juice.
- Grate the cheese on the coarse side of a grater.
- Grease a baking dish with 1 tablespoon of olive oil, line the bottom with a thin layer of potatoes, lightly season with salt and pepper.
- Arrange a layer of eggplant over the potatoes, sprinkle with some of the onion and finely chopped garlic, and drizzle with a little olive oil.
- Add a layer of tomato slices, sprinkle with a pinch of salt, thyme and smoked paprika.
- Repeat the layers (potatoes, eggplant, onion with garlic, tomatoes with spices) until you use up all the ingredients, finishing with a layer of tomatoes.
- Drizzle the top with the remaining olive oil, cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil, sprinkle the top with grated cheese and bake for another 15 minutes, until the cheese is melted and lightly golden and the potatoes are tender when pierced with a knife.
- Let the bake rest for 10 minutes before serving so it can set slightly and be easier to slice.
Storage
Zapiekankę przechowuj w lodówce w naczyniu przykrytym folią lub w pojemniku. Po rozmrożeniu najlepiej podgrzać ją w piekarniku, aby ser znowu się rozpuścił, a warzywa nie były gumowate.
