Skip to content
  • by

Piquant Eggplant and Potatoes

The surprising combination of lime and tomato lend a piquancy to this dish that is very enjoyable. Piquant Eggplant and Potatoes

Serves 4.


  • 2 large potatoes
  • 2 Tbsp olive oil
  • 1/2 large eggplant, quartered and thinly sliced
  • 1 medium onion, quartered and thinly sliced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 c tomato sauce
  • 1 Tbsp lime juice
  • 1/4 c mayonnaise
  • 1 tsp dry dill


  1. Peel and thinly slice potatoes; cover with water. Allow to stand 15 minutes. Drain and dry on clean towel.
  2. Preheat oven to 350 degrees F and oil an 8 x 8 x 2 inch baking dish.
  3. In a large skillet over medium heat, warm the oil and saute onions and eggplant about 5 minutes, or until soft and browned. Sprinkle with salt and pepper.
  4. Combine tomato sauce and lime juice.
  5. Place 1/3 of the tomato sauce in the bottom of the prepared baking dish. Add half of the potato slices in an even layer, followed by half the eggplant/onion mixture.
  6. Repeat the layering and add the final third of tomato sauce on top. Spread with back of spoon.
  7. Mix the mayonnaise with dill and dot the dish with teaspoonfuls of dill mayonnaise. Spread evenly with back of spoon.
  8. Bake uncovered at 350 degrees F for 40-45 minutes or until potatoes are just fork tender. Serve hot with lime slices.

Leave a Comment

Your email address will not be published. Required fields are marked *