Aubergine and potato casserole

Aubergine and potato casserole

This Aubergine and potato casserole is a perfect evening meal, a one pot dish. It is about medium in spiciness with the natural yoghurt adding a cooling element but just add more Harissa paste/chillis for a more intense heat. Sometimes I would serve this with some crusty bread while other times I just eat it on it’s own. This dish would serve 3-4 people and the flavour also develops overnight so it is best made the night before.


  • 2 Aubergines, rinsed and cut into chunks
  • 1 Onion, peeled and sliced
  • 2 Garlic cloves, peeled and sliced
  • 200ml Vegetable stock
  • 50ml Natural Yoghurt
  • 1 tbsp Chilli flakes
  • 1 Potato, peeled and chopped
  • 1 tbsp Harissa Paste
  • 100g Pearl Barley


  1. Preheat the oven to 180 degrees.
  2. Fry the onion and garlic until tender and then add in the potato and aubergine.
  3. Next stir in the harissa and chilli flakes and fry for a few minutes.
  4. Pop the mixture into a casserole dish and pour over the vegetable stock and stir in the Pearl barley.
  5. Place into the oven for approx 1 hour until reduced and the pearl barley is tender.
  6. Serve with a dallop of yoghurt mixed in.

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