Date: 03 Aug 2017 Author: Jacqui Categories: Food, Main Dishes, Side Dishes 0


Sometimes, the simplest of things turn out to be the tastiest.  This would make a lovely side dish but can also be enjoyed as a mains if you are vegetarian or vegan.  Just takes a little preparation in slicing the vegetables but basically thats it … and then just pop it into the oven.


  • 1 Aubergine, sliced thinly
  • Large Zucchini, sliced thinly
  • Onion sliced thinly
  • 2/3 Tomatoes, sliced thinly
  • 3 Potatoes, very thinly sliced on a mandolin
  • Olive oil
  • Salt & Pepper
  • Chilli flakes (optional)
  • Fresh Parsley or Basil, or any of your choice, finely chopped or
  • Dried Italian Herbs if fresh herbs not available


Line a spring release tin with baking paper, the bottom as well as the sides by cutting the paper into a long strip.  Slightly oil.  Start by layering the potato slices slightly overlapping at the bottom.  Season and drizzel with oil. Next, place a layer of onions, followed by a layer of aubergines.  Again, season and drizzle a little oil.  Place the tomato slices, season, sprinkle with the herbs of your choice and then place a second layer of potatoes. Season and drizzle and again add another layer of aubergines and finally a top layer of potatoes. Brush the top with olive oil, season and place in a preheated oven at 190C till the potatoes on top start turning golden.  Leave to cool slightly before removing the ring. With the help of two large spatulas transfer the pie onto a plate. The baking paper helps make this transfer easier.  Just be careful when slicing, not to serve the paper too!

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