Potato and Eggplant Bake

July 18, 2016
Potato and Eggplant Bake

This Potato and Eggplant Bake will definitely be a winner for your Christmas in July lunch or dinner! A Christmas feast just wouldn’t be complete without a potato bake! I decided to change it up a bit with this one and add some eggplant and basil leaves to it.

As shown in the picture below, I have layered basil leaves throughout this bake, but thyme would also work extremely well.

Potato and Eggplant Bake

I’ve used a whole can of coconut cream in this recipe! – I know! The fat content! But… it’s Christmas! (well, Christmas in July!) If you’re a little over indulgent it doesn’t matter too much! And, it’s not like you’re eating the whole thing to yourself! … well, I hope not anyway! Food is so much better when it’s shared with others! Especially with people that you love.

Potato and Eggplant Bake

I bleed my eggplant before I use it – that is, after I slice it, I sit it in a bowl and sprinkle it generously with salt and let it sit for up to 30 minutes. This takes away a lot of the bitterness in cooking. I definitely recommend doing this for any eggplant recipe. I usually do it first thing, and then prep the rest of the meal.

Potato and Eggplant Bake

This Potato and Eggplant Bake would go perfectly with our Pecan and Mushroom Wellington recipe, and then perhaps some Nutmeg Spiced Cookies afterwards with a cup of Golden Turmeric Milk. Mmmm, my mouth is watering just thinking about this decadent Christmas feast!

Potato and Eggplant Bake

Please share this recipe with your friends, and if you make it, please let us know! We’d love to hear from you! As always, we wish you a happy and fun Christmas in July!

Potato and Eggplant Bake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
A Christmas feast wouldn't be complete without a potato bake! This Potato and Eggplant Bake is the perfect dish to complement the Christmas table!
Servings: 8 people
Bottom layer
  • 2 medium to big potatoes sliced thinly
  • 1 medium eggplant sliced thinly
  • 1 clove of garlic chopped
  • 1 brown onion sliced
  • 1 cup of basil leaves
  • 1 can of coconut cream
Top Layer
  • 2 Tbsp bread crumbs
  • 1 tsp dried thyme
  • 1 Tbsp savoury yeast
  • 1 tsp sesame seeds
  • salt & pepper
  1. Layer the onion, garlic, potatoes, eggplant and basil leaves in an oven proof dish
  2. Pour over coconut cream
  3. Mix ingredients of top layer. Sprinkle over the top
  4. Bake in the oven at 180℃ for one hour. If it starts to brown too much on top, cover with alfoil

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  • Reply Denise Hickson January 5, 2018 at 9:36 am

    Is Coconut Cream the same as a can of Coconut Milk? Also, is the yeast a necessary ingrediant or is their something that I can replace that with? That is not a staple in my house.

    • Reply Katie January 6, 2018 at 5:34 pm

      Hi Denise – Coconut cream is a lot thicker than coconut milk. It may be too liquidy if you use the milk, but you could possible thicken it up a bit with some cornflour or flour. The yeast is not necessary, but you could perhaps put some vegan cheese on top if you wanted. Hope that helps! – Katie

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