This is a savory and satisfying side for a dinner party
BT's Eggplant, Potato and Tomato Gratin
Ingredients:
2 medium eggplants
3 large low starch potatoes
4 tablespoons olive oil
3 large beefsteak tomatoes
1 tablespoon kosher salt
8 crushed garlic cloves
1 teaspoon dried oregano
Small bunch basil
Small bunch coriander
Small bunch dill
1/2 cup (65 grams) grated parmesan cheese
Directions:
Wash eggplant and slice in circles
Peel potatoes and slice in circles similar to eggplant
Slice tomatoes in similar shape
Place eggplant slices on paper towel and sprinkle salt on top
Leave eggplant for 30 minutes - salt removes the bitterness
Place potatoes in a pot and add just enough water to cover them
Cook potatoes on medium heat until they are almost cooked but still slightly hard
Remove pot and run cold water over potatoes to stop cooking
Rinse salt off of eggplant
Place eggplant in baking dish and bake for 10 minutes at 400 F. (220 C.)
Remove from oven and place eggplant slice in a bowl
Put parboiled potatoes in same baking dish
Drizzle with 1/3 of oil
Return dish to oven for 10 minutes
Remove from oven and set aside
Finely chop dill, basil and coriander
Add remaining oil and garlic to herb mix
Layer 1/2 potatoes, tomatoes and eggplant and cover with herb mix
Repeat
Sprinkle parmesan and oregano on top of vegetables
Return to oven and bake 20 minutes
Note: Once assembled, the dish can be refrigerated or baked immediately
Enjoy! !בתיאבון
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