Mediterranean Dishes, Vegan, Vegan Main Dishes

Italian-Style Layered Aubergine Bake + Baby Broad Beans. Vegan.

I do like a dish that has stages that can be accomplished in an orderly fashion… 🙂

This is one such dish.

Italian-style aubergine bake + broad beans

Sautéed aubergine slices, layered with sliced potatoes and sweet potatoes and a garlicky basil onion and tomato sauce. Topped with ground nuts and breadcrumbs. A delicious flavour combination: sweet,tangy, earthy and the fresh lemony pungency of basil.


 Italian Aubergine Layered Bake

For 4


  • 2-4 tbs. salt
  • 2 Aubergines: approx. 450gms.
  • 2-4 tbs. olive oil
  • 1kg. mixed potatoes and sweet potatoes
  • 1 Large onion
  • 4 Large tomatoes: skinned
  • 2tbs. tomato puree
  • 150ml. water
  • 4-5 garlic cloves
  • 1tsp. paprika
  • 2tbs. dried oregano
  • big handful of fresh basil: approx 25gms.
  • 1 tsp. salt
  • 1tbs. olive oil
  • 1.5 tsps. coarse ground black pepper
  • 30gms. blanched almonds
  • 20gms. pine nuts
  • 2tbs. nutritional yeast (optional)
  • 100gms. breadcrumbs


Stage 1

  • Slice the aubergines into rings more than 5 ml. thick.  Spread them out on kitchen paper, and sprinkle them liberally with salt.  Leave for an hour.
  • Wash the aubergine slices thoroughly, and pat them dry with kitchen towel.
  • In a wide pan heat 2 tbs. oil, and sauté the slices in batches: 3-4 mins. on each side.
  • Add a little more oil as necessary.
  • Place them on a plate with kitchen towel to remove excess oil, and set aside.
slice aubergines, sprinkle with salt so they sweat, and lose some bitterness – leave for an hour

Stage 2

  • Peel, wash and slice potatoes no more than 5ml. thick.
  • Place potato slices in a large pan of water, bring to the boil, and par-boil for 5mins.
  • Remove from heat, drain, and set aside.
slice potatoes and par-boil for 5 mins.

Stage 3

  • Skin 4 large tomatoes, and chop up finely.
  • Finely chop 1 large onion.
  • Crush 5 garlic cloves.
  • In a deep pan, heat 1 tbs. olive oil.
  • Saute onions for 5 mins.
  • Add crushed garlic cloves: fry 1 min.
  • Add paprika + dried oregano: fry 1 min.
  • Add chopped tomatoes.
  • Add 2tbs. tomato puree and 150 ml. water.
  • Bring to a gentle simmer.
  • Add salt and pepper.
  • Simmer gently for 5 mins.
  • Finely chop washed basil and add to tomato mix. Stir in and remove from heat.

Stage 4

  • Dry roast almonds and pine nuts in a heavy skillet, until golden brown.
  • Combine with breadcrumbs + nutritional yeast (if using) , in a food processor and blitz: 30 secs. – 1min.

Stage 5

  • In a deep-sided lightly oiled oven proof dish:
  • First layer : aubergines
  • Second Layer: Sliced mixed potatoes
  • Third layer: Tomato Sauce mix.
  • Repeat layers finishing with a layer of tomato sauce.( I had three layers of each)
  • Cover with silver foil.
  • Bake in a pre-heated oven Gas. Mk.6 200C for 45 mins.
  • Remove bake from the oven and remove silver foil.
  • Sprinkle breadcrumb/nut mix evenly over top of bake and return to oven : 15 mins.

Serve with steamed greens, baby broad beans or french beans.

Buon Appetito!








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