Potato aubergine bake
I came up with this dish when I had ran out all the ideas what to cook for dinner. It was just one of these days when everything seemed boring or not tasty enough. I was too lazy to go to the shop and probably if I did go, I would have come back empty handed ( or maybe with a chocolate..haha). I used what I had at home. This dish is great for Vata and Pitta type of people, but can be a bit too much for Kaphas.
1,5 red bell peppers
1,5 medium aubergines (or eggplants)
ghee or coconut oil
cream cheese or coconut cream
spices (curry powder, fresh ginger, black pepper, cumin seeds)
Cut the 1/2 onion and bell pepper into cubes. Put some ghee or coconut oil on a pan and when its hot add cumin seeds, black pepper, then onion and fresh ginger.
when onion is getting clearer add the peppers. Let it fry for a bit and then add water to cover the peppers, this is the point to add 1 tsp of curry powder as well. Let it simmer until it all becomes soft. At the end, add salt to taste. Put it aside to cool down. When cooled, mash it up in a food processor. Then add cream cheese or coconut cream.
Peel and cut the potatoes in slices and boil till soft.
Slice the aubergines, cut the other half of the onion and let them simmer in water and salt until they become darker and soft.
Put aubergines, potatoes layer by layer in a baking tray and each layer should also be covered in the pepper sauce. Also each layer can have olives if you like. I sprinkled some ground almonds on top as well to have that crunch in it :P
Bake in oven for about 30 min at 170 degrees. I was using my glass halogen oven for that and since its very small it gets hot and ready quickly. In a big oven you might want to go up to 250 degrees for 30 min!