Aubergine and potato stack with garlic and herb cheese
Aubergine and potato stack with garlic and herb cheese

Hey everyone, it is me, Connelly, welcome to our recipe website. Today, I will show you a way to prepare a special dish, aubergine and potato stack with garlic and herb cheese. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Aubergine and potato stack with garlic and herb cheese is something that I have loved my whole life.

A hearty vegetarian dish of aubergines and potatoes, layered with a herby tomato sauce and topped with Italian cheese. Cover with the tomato sauce and half the cheese. Griddle, barbecue or grill the aubergine slices until lightly browned on both sides.

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

The ingredients needed to make Aubergine and potato stack with garlic and herb cheese:
  1. Take 1 aubergine
  2. Get 3 good sized potatoes
  3. Prepare Garlic and herbs soft cheese
  4. Make ready Olive oil
  5. Prepare Sprinkle of flour
  6. Make ready 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. Yotam Ottolenghi's aubergine with herbs recipe.

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 😀

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. With tender layers of buttery potatoes, these herb and garlic potato stacks are where pretty meets Potatoes- look for potatoes with a width that will fit in a muffin tray (Yukon gold or white potatoes Brush the tops with the butter mixture and sprinkle with cheese. This wonderful crusty potato bake is made with sliced potatoes, butter, and Parmesan cheese. Garlic and parsley add flavor and color.

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