Before you read any further I have to proclaim this recipe is ‘SIMPLY DELICIOUS’. The idea for the recipe started with 350g of leftover mashed potato and an idea I had seen in the Guardian early in December. The recipe for an aubergine yogurt cake by Yotam Ottolenghi looked good but it was completely unsuitable for anyone with a sensitive gut because it contained too much fat, too much yogurt and lots of onion and garlic.
My version substitutes mashed potato for yogurt. The potato cake is made fluffy and light by the addition of a couple of egg whites which are whisked to the soft peak stage. This dish contains a whole gamut of nutritious vegetables all of which are fine for most people who have a sensitive gut. The recipe can also be adapted by substituting vegetables you know you can eat to a basic light, fluffy potato soufflé.You can even add little bits of bacon, ham or smoked fish to make this more of a centre piece for a main meal.
One of the great things about cooking and keeping your culinary skills in fine fettle is that you get to be inventive every now and again with the recipes you make. If you develop the confidence to cook you can then apply what you have learned from following someone else’s recipes to creating one yours
- 2 large potatoes, peeled and cut into 4 pieces or 350 g left over mashed potato
- 200 ml semi skimmed or milk of your choice
- 2 tbsp olive oil
- sea salt and black pepper for seasoning
- 1 aubergine, cut into rings 1 cm deep and then sprinkled with salt
- olive oil for drizzling
- 1 Romano pepper (the long pointed one), seeds removed and cut in half lengthways
- green leaves of spring onions, finely sliced
- 1 ripe plum tomato, chopped
- 400 g spinach, steamed and drained well
- 100 g feta, crumbled
- 2 tbsp dill, chopped
- 2 eggs, separated
- 1 tsp zatar (optional) or use toasted sesame seeds
- a few sprigs of fresh oregano or marjoram
Preheat the oven to 400 C / Gas 6. If you are making the mashed potato boil the potatoes until soft, drain and mash with a drizzle of olive oil and enough milk to make a spreadable batch of mashed potato. Season well.
Rinse the aubergines in cold water to remove the salt. Drizzle a little olive oil on a baking tray and place the aubergine slices on the top. Take each piece of aubergine and wipe it in the drizzled olive oil. This way you use less oil to cook the aubergine. Add the red pepper halves to the tray and coat with a little oil. Place the tray of aubergine and peppers in the oven and cook for 12 minutes. Turn the aubergine rings over and cook for another 12 minutes or until the aubergine is soft and beginning to colour. Remove from the oven and reduce the oven temperature to 180 C / Gas 4.
Mix the spring onions, tomato, spinach, feta, dill and egg yolk in with the mashed potato and mix well. Beat the egg white until they are stiff and fold into the potato and vegetable mixture. Season well with pepper and salt
Oil a baking tray measuring approximately 20 cm by 30cm and 10cm deep. Spread the potato mixture over the base of the baking tray and top with the circles of aubergine. Chop the red pepper into strips and scatter over the aubergine. Place the baking dish in the oven and cook for 40 minutes.
Remove from the oven and serve with a sprinkle of zatar and a few small leaves of oregano.
If you would like more of our gorgeous recipes you can buy our book Cooking for the Sensitive Gut published by Pavilion Books from Amazon, Waterstones and other major book shops.
If you would like more information about managing your sensitive gut follow this link to the IBS Network