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( for 4 people )
600g potatoes, peeled, apple slice trimmed
500g aubergines, roughly chopped
3 garlic cloves, peeled, halved
1 sprig thyme
Extra virgin olive oil
Salt the eggplants and wait for the bitter juices to come out. Put the garlic, 3-4 tablespoons of olive oil and potatoes in a tray and mix.
Bake in the oven at 180 degrees for 20 minutes. Dry the eggplants and add them next to the potatoes and sprinkle them with salt. Increase the oven to 220 degrees and bake for another 40 minutes.
Take it out of the oven, season it with thyme leaves and serve after removing the garlic.