This is my kinda Bake, because I just love aubergines, sweet potatoes and mozzarella. So what better than put all of them into one dish. Aubergine and Sweet Potato Bake with Mozzarella might not look like a dish to be reckoned with, but while it’s simple it is tasty, super-easy to make and does not leave you hungry. Only wanting more. The Pecorino Romano cheese brings a nice and bold flavor to this bake.
Aubergine and Sweet Potato Bake with Mozzarella
Preparation time: 30 minutes (+baking time)
2 Sweet Potatoes
250 g Mozzarella
110 g Pancetta
1 cup milk
50 g Philadelphia Cream Cheese
Fresh Basil (apprx. 25 leaves)
50 g Pecorino Romano cheese (freshly grated)
Salt and Pepper to taste
Preheat the oven to 175 C / 350 F.
Thinly slice the aubergines.
Peel the sweet potatoes and slice them thinly.
Roughly tear or chop the basil leaves. Roughly chop the pancetta into 1 cm long pieces. On a skillet over medium heat fry the pancetta pieces until crisp.
Put a couple of sheets of kitchen paper towels on a clean work-surface and transfer the cooked pancetta pieces on top of the paper towels to drain the excess grease. Slice the mozzarella into to thin slices. In a small bowl combine the milk with the cream cheese. Whisk until blended. Don’t worry if there are small clumps of cream cheese left.
In a large and shallow ovenproof dish combine the bake. First lay the aubergines evenly on the bottom of the dish. Next sprinkle the pancetta pieces on top of the aubergine layer. Then evenly lay the sweet potato slices on top the pancetta. Pour the cream cheese and milk mixture on top of the layers. Sprinkle the roughly chopped basil on top of the sweet potatoes and top off with the sliced mozzarella. Sprinkle with freshly ground pepper and salt to taste.
Bake for 45 – 60 minutes or until the sweet potatoes are soft.
Grate Pecorino Romano cheese on top of the whole bake. Serve immediately.