Baked Aubergines with Potatoes

Preheat your oven to 400°F (200°C).

Slice the eggplant into rounds, about 1/2 inch thick. Place the slices on a paper towel, sprinkle with a little salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.

Peel and slice the potatoes into thin rounds or wedges, depending on your preference.

Slice the tomato into thin rounds.

Season the Vegetables:

Place the eggplant and potato slices in a large bowl. Drizzle with olive oil, sprinkle with salt, pepper, garlic powder, and sweet paprika. Toss to coat evenly.

Assemble the Dish:

Arrange the seasoned eggplant, potato, and tomato slices in a single layer on a baking sheet.

If desired, drizzle a little more olive oil over the top for extra crispiness and flavor.

Bake:

Bake in the preheated oven for about 30-40 minutes, or until the potatoes are crispy and golden and the eggplant is tender. Flip the slices halfway through to ensure even cooking.

Serve:

Once baked, remove from the oven and serve immediately. Enjoy as a side dish or a light main course!

Serving and Storage Tips: