| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Home1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Eggplant – peeled and diced |
| 2 |
tb |
Kosher salt |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion – diced |
| 2 |
|
Shallots – minced |
| 3 |
|
Potatoes – peeled and shredded |
| 3 |
tb |
Butter |
|
|
Salt and pepper |
|
|
Tomato Relish |
| 6 |
|
Plum tomatoes – peeled; seeded, diced |
| 1/4 |
c |
Basil – chiffonade |
| 1 |
|
Clove garlic – minced |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Directions: In a bowl, season the eggplant with salt and pepper. Let sit
for 15 minutes. Place in towel and squeeze dry. In a saucepan, saut. onion,
shallots, and eggplant in oil until tender. Set aside. Using an 8" saut.
pan, heat the oil. Place half the potatoes in the pan, pressing down evenly
with a spatula. Spread eggplant mixture over potatoes. Season with salt and
pepper and place remaining potatoes on top and press down firmly. Cover and
cook until golden brown. Place butter on top and turn it over and cook
until underside is brown. Bake at 375 degrees for 10 minutes. For relish,
combine all ingredients and let marinate. Serve with relish.
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