Eggplant and Potato Bake – Easy and Tasty Side Dish

Eggplant and Potato Bake – Easy and Tasty Side Dish

Baked Eggplant and Potatoes – The Perfect Side for Any Meal

This dish is a total favorite in my kitchen and makes an appearance every time I host, no matter what kind of meal it is. It goes perfectly with dairy dishes, meat meals, and even next to grilled chicken at a BBQ. It’s one of those classic Israeli recipes everyone loves, and I truly recommend it with all my heart.

But honestly, it’s not just a side dish, it’s a whole meal in one bowl. Fresh veggies, protein, carbs, pitas, and tahini come together into something hearty, colorful, and absolutely delicious.

I always bake it in the oven instead of frying. Both the potatoes and the eggplants go straight into the oven, no frying needed. And between us, everyone’s convinced the eggplant was fried because you can’t even tell the difference.

When everything mixes together, you get a winning combination: soft and flavorful eggplants, golden and crispy potatoes, juicy tomatoes, hard-boiled eggs, chickpeas, and tahini that ties it all into one
perfect bite.

Easy to make * Baked, not fried * Perfect for any meal * Amazing flavor without frying * Colorful and gorgeous * Impossible to stop eating * Vegetarian and filling * Great for weight watchers

3 Servings

Preparation:

1.) Preheat the oven to 190°C (374°F) and line a large baking tray with parchment paper.

1. 2.) Bring a pot of water to a boil, add a teaspoon of salt, and cook the potato cubes for about 3
   minutes, just until they start to soften slightly. Drain thoroughly and set aside.

2. 3.) On one half of the tray, spread the potatoes; on the other, the eggplant cubes. Drizzle generously with olive oil, season with salt, and mix lightly so everything is coated. Bake for about 50 minutes, until the eggplants are soft and the potatoes are golden and crispy. Stir gently once halfway through baking.

3. 4.) Transfer the baked vegetables to a large bowl. Add the chopped parsley, sliced peppers, cubed hard-boiled eggs, chickpeas, and tomatoes. Drizzle with a bit of olive oil, season with salt and pepper and taste, this is the point where it’s hard to resist.

   5.) Make smooth tahini, adjust seasoning to your taste and drizzle generously over the top. Serve with warm pita bread, dip and enjoy every bite. Pure yum.

✨ Tips that make all the difference (and make the dish disappear in seconds)
This baked eggplant and potato dish always steals the show. Even if you make a double batch it’ll
vanish in no time.

If someone asks how the eggplants turned out so delicious without frying just smile. No need to reveal the secret.

Don’t skip the parsley. It adds color and that “I put effort into it” vibe even when you just tossed
everything in a bowl.

Tahini on top isn’t a garnish, it’s a national duty. Drizzle it with love, not drops.

And if by some miracle you have leftovers (you won’t), it’s delicious while it’s cold straight from the fridge.

💬 Everything you wanted to know about this recipe but never asked

❓ Do I have to bake it or can I fry?
You can fry of course, just make sure to drain the oil well. But honestly the baked version is just as tasty and much lighter.

❓ Can I make it in advance?
Absolutely. Make it in advance and warm it slightly before serving. Just add the tahini at the last minute.

❓ Why does everyone think the eggplant is fried?
I laugh every time. The texture is so good no one believes it’s baked.

💛 Keep this recipe close, it’s going to be a regular at your table.