Aubergine on Mash

While this doesn't have the most exciting name, it's delicious. It's aubergine baked with a tomato marinade on top of beautifully smooth mashed potato.

Preparation Time:
Cooking Time:
Yield: 2 servings


  • 4 medium potato (~880g)
  • 50mL olive oil (~45.6g)
  • 1 aubergine (eggplant) (~450g)
  • 10g tomato purée (double concentrated)
  • 2g paprika
  • 2 cloves garlic (~12g)
  • 1 tsp unrefined caster sugar (~4g)
  • 3 tsp reduced salt soy sauce (~17.2g)
  • 2 tsp lemon juice (~10.3g)
  • 3 g fresh basil


  1. Preheat the oven to 180°C (356°F)
  2. Wash the aubergine and trim off both ends.
  3. Cut the aubergine in half along its length, score the cut surfaces of the aubergine to help it take up the oil and sauce.
  4. Brush the cut surfaces with olive oil twice then place in the oven for 15 minutes
  5. Make the sauce by combining 15mL olive oil, the tomato purée, paprika, minced garlic, sugar, soy sauce, chopped basil and lemon juice.
  6. Peel the potatoes and chop into small pieces. Boil the potatoes until fully cooked and soft (took mine about 20 minutes).
  7. Once the aubergine halves have cooked for 15 minutes, remove them from the oven, brush twice with olive oil again and return to the oven for another 13 minutes.
  8. After the aubergine halves have been in the oven for 13 minutes, remove from the oven and prod to make sure they seem to be fully cooked.
  9. Brush on the sauce onto the cut surfaces of the aubergine and return to the oven for a final 12 minutes at 170°C. You do not need to use all of the sauce.
  10. Once the potatoes have cooked, drain and make into a smooth mash (using a masher, ricer etc.), add olive oil and salt to taste.
  11. Arrange the mash on the plate, fluffing it up with a fork and once the aubergine is done place one half on each plate.

Depending on the season and various other factors, the skin of the aubergine might be tough. If this is the case, you may wish to peel it off after cooking. Try to avoid this if you can, because it really adds to the flavour.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (717g)
Energy 364kJ 2616kJ
Energy 87.2kcal 625kcal
Fat 3.3g 23.8g
  of which saturates 0.57g 4.1g
Carbohydrates 13.4g 96.3g
  of which sugars 2.1g 14.9g
Fibre 2.4g 17.1g
Protein 1.7g 12.2g
Sodium 51.3mg 367mg
  as salt 0.13g 0.93g
Fruit/veg portions 0.43 3.1

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.