| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Russet potato; (about 8 ounces) |
|
|
Olive oil |
| 1 |
lg |
Eggplant; (about 1 1/4 |
|
|
; pounds), unpeeled, |
|
|
; cut |
|
|
; into1/4-inch-thick |
|
|
; rounds |
| 1/4 |
c |
Olive oil |
| 1 |
md |
Onion; chopped |
| 4 |
|
Garlic cloves; chopped |
| 1/2 |
ts |
Dried oregano; crumbled |
| 5 |
c |
Chicken stock or canned broth |
| 1/8 |
ts |
Saffron threads |
INSTRUCTIONS
Preheat oven to 375F. Pierce potato with fork. Place potato on oven rack
and bake until very soft, about 1 hour. Remove from oven and cool. Line 2
baking sheets with foil and brush with olive oil. Arrange eggplant rounds
on prepared sheets. Bake eggplant 15 minutes. Cover with foil. Bake until
very soft and brown, about 30 minutes longer.
Heat 1/4 cup olive oil in heavy large saucepan over medium-high heat. Add
onion, garlic and oregano and saute until onion and garlic are translucent,
about 10 minutes. Cut potato into pieces. Combine potato, eggplant and
onion mixture in processor. With machine running, gradually add chicken
stock and blend until smooth. Transfer to saucepan. Add saffron and bring
to simmer. Serve hot. (Can be prepared 1 day ahead. Cover and refrigerate.
Reheat before serving.)
Serves 6.
Bon Appetit November 1991
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