Aubergine hotpot

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Serves: 6

By GerrysMick



  • 500g spinach

  • 1 handful dried mint or fresh parsley

  • 2 cloves garlic chopped

  • 1 aubergine sliced coin-width, peeled if your children prefer

  • 3 potatoes

  • 100ml cream

  • 200g feta crumbled into a bowl


  1. Fry sliced aubergine in a little olive oil, set aside.
  2. Wash spinach and cook briefly in its own water, set aside.
  3. Boil potatoes until not quite cooked, allow to cool then cut into slices. Alternatively, slice first then cook, either way don't let them start falling apart.
  4. Layer in an oven-proof dish. I normally go aubergine, feta, spinach, potatoes, periodically adding a bit of chopped garlic, a sprinkling of dried mint and a pouring of cream.
  5. Bake in the oven for about 35 minutes. Add more cream or milk if it's getting too dry.

Handy Hint

If you prefer, you can always dust the aubergine slices in a little flour before you fry them.

Additional Information

  • cheese

  • Potato

  • Autumn

  • Side

  • Main Course

  • Vegetarian

  • aubergine

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