Ingredients:

• 1 large eggplant: The star of the dish, eggplant (or aubergine) has a rich, meaty texture that soaks up flavors beautifully. Make sure to choose a firm eggplant with shiny, smooth skin for the best results.
• Olive oil: Olive oil is essential for roasting the vegetables, helping them become golden and crispy while adding a wonderful depth of flavor.
• Salt and pepper: These basic seasonings enhance the natural flavors of the vegetables, making the dish irresistibly tasty.
• Garlic powder: A sprinkle of garlic powder adds a subtle, savory kick that pairs perfectly with the roasted vegetables.
• 2 medium potatoes: Potatoes add a comforting, hearty element to the dish. Their crispy edges and soft centers complement the tender eggplant perfectly.
• Sweet paprika: This spice brings a mild sweetness and a pop of color to the dish, enhancing both the flavor and appearance.
• 1 large tomato: Fresh tomato slices add juiciness and a touch of acidity, balancing the richness of the eggplant and potatoes.

Instructions:

1. Prepare the Eggplant:
   • Begin by preheating your oven to 200°C (390°F). While the oven is heating up, slice the eggplant into thick rounds, about 1/2-inch thick. Sprinkle both sides of the eggplant slices with salt and let them sit for about 15-20 minutes. This step helps to draw out any bitterness from the eggplant and also reduces moisture, which will allow the eggplant to roast better.
2. Prepare the Potatoes:
   • While the eggplant is resting, peel and slice the potatoes into thin rounds, about 1/4-inch thick. The thinner slices ensure that the potatoes cook through and become nice and crispy. Place the potato slices in a bowl, drizzle with olive oil, and season with salt, pepper, and a sprinkle of sweet paprika. Toss the potatoes to ensure they are evenly coated.
3. Assemble the Dish:
   • After the eggplant has released some of its moisture, pat the slices dry with a paper towel. Arrange the eggplant and potato slices in a single layer on a large baking tray lined with parchment paper. Drizzle the eggplant with olive oil and season with pepper and garlic powder. Place the tray in the oven and roast for 25-30 minutes, or until the vegetables are golden and tender.
4. Add the Tomato:
   • While the eggplant and potatoes are roasting, slice the tomato into thin rounds. After the vegetables have roasted for about 20 minutes, remove the tray from the oven and carefully place the tomato slices on top of the eggplant. Return the tray to the oven for the remaining cooking time. The tomatoes will soften and release their juices, adding another layer of flavor to the dish.
5. Serve and Enjoy:
   • Once the vegetables are fully roasted, remove the tray from the oven and let the dish cool slightly before serving. The eggplant should be tender and slightly caramelized, the potatoes golden and crispy, and the tomatoes juicy and flavorful. Garnish with a little extra olive oil, a sprinkle of fresh herbs like parsley or basil if you like, and a final pinch of salt and pepper.

Tips for the Best Baked Aubergines with Potatoes:

• Choose the Right Eggplant: Look for an eggplant that is firm and heavy for its size, with smooth, shiny skin. Avoid any with soft spots or wrinkled skin.
• Don’t Skip the Salting Step: Salting the eggplant is crucial for removing excess moisture and bitterness, ensuring the best texture and flavor.
• Customize the Seasoning: Feel free to add your favorite herbs and spices to the dish. Rosemary, thyme, or oregano would all be delicious additions.
• Serving Suggestions: This dish can be served as a side with grilled meats, fish, or even a simple salad. It’s also hearty enough to be enjoyed on its own as a vegetarian main course.

Possible Questions:

• Can I make this dish ahead of time? Yes! You can prepare the dish ahead of time and reheat it in the oven before serving. It’s a great make-ahead option for busy days.
• Can I add other vegetables? Absolutely! This recipe is versatile, and you can add other vegetables like bell peppers, zucchini, or onions to the mix.
• What if I don’t have sweet paprika? You can substitute with smoked paprika for a different flavor, or even use a pinch of cayenne pepper for some heat.
• How should I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture.

Conclusion:

Baked aubergines with potatoes is a dish that’s simple to prepare but delivers big on flavor. The combination of tender eggplant, crispy potatoes, and juicy tomatoes is sure to satisfy. Whether you’re looking for a tasty side dish or a hearty vegetarian main, this recipe is a fantastic choice. Give it a try, and you might find yourself making it every day!