Baked Potatoes with Eggplant Pesto, One Jar Three Ways

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

Slice the medium-sized potatoes into approximately half a cm slices, keeping the skin on.

Scrub the potatoes well before slicing.

Partly cook the sliced potatoes in the microwave with about a third of a glass of water, covered with a rubber cover or cling film, for about 5 minutes.

Drain the water from the potatoes and add cold water to cool them down for safe handling.

Mix the sliced potatoes with about 3/4 of the jar of eggplant pesto using your hands, ensuring each slice is coated.

Add sliced mozzarella on top of the mixed potatoes and pesto.

Add a generous amount of granapadano or parmesan cheese on top of the mixture.

Drizzle balsamic vinegar over the mixture before transferring it to an oven dish.

Preheat the oven to 180°C fan (200°C conventional) and bake for 20 minutes, checking for doneness.

If needed, bake for an additional 5 minutes until the potatoes are soft.

Once out of the oven, add the remaining pesto to the hot dish to enhance the flavor.

Drizzle a little more olive oil over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens