Baked Aubergines with Potatoes

Serve the baked aubergines with potatoes hot, garnished with fresh herbs like parsley or basil for extra flavor.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain the crispiness of the potatoes.

Variations:

Add a sprinkle of grated cheese, such as Parmesan, on top of the vegetables before baking for a cheesy twist.

For a Mediterranean flavor, add olives or capers to the mix.

FAQ:

Can I make this dish in advance?
Yes! You can prep and assemble the dish the night before, refrigerate, and bake it the next day.

Can I substitute the eggplant with another vegetable?
If you prefer, you can replace the eggplant with zucchini or mushrooms for a different flavor profile.

Baked Aubergines with Potatoes is a simple yet satisfying dish that is perfect for any occasion. Enjoy the flavors of roasted vegetables with every bite!