Baked eggplant and potatoes

Food from pantry and fridge

I got 2 potatoes, 2 eggs, 1 eggplant, leftovers bacon and sour cream. So, I decided to bake them all in one a baking dish. Let be creative with what you have.

Though I don’t normally have mashed potatoes on its own but with meat and vegetables. As I don’t have meat, and this is what I have to make it a hearty comfort dinner. This is simple, easy, and really yummy meal. Let’s cook!!! At least I have something to eat and put on the table for my family.


2 medium potatoes, peeled
1 eggplant, slices and cut into bite size
2 cooked leftovers bacon, cut into pieces
2 large egg
1 Tsp garlic minced
300 ml sour cream
100 g unsalted butter, melted
black pepper


Preheat oven to 220 degree C. Place potatoes and 5 slices eggplant in microwave safe bowl. Microwave for 25-30 minutes until potatoes and eggplant are soft. Drain and let cool slightly.

Beat egg, garlic, sour cream, butter, and pepper in a large bowl; season with salt. Now mash potatoes with hand masher with egg mixture. Fold in gently. Don’t over mix.

Spoon to a lightly greased baking dish and decorate with remaining eggplant pieces and bacon. Bake, halfway through rotate, until brown and slightly puffed, about 40- 45 minutes. Serve with a glass of white wine.

Note: You can slice your potatoes and layer them with eggplant if you want a fancy looking dish. You can use pumpkin, carrots or sweet potatoes. You can use double cream or thickened cream with sour cream. You can garnish with chili flakes, parsley instead of bacon.