CRISP POTATO-EGGPLANT TART
Provided by Charlie Palmer
Categories Potato Appetizer Side Bake Sauté Eggplant Fall Shallot Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes one 9-inch tart
Number Of Ingredients 7
Steps:
- Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
- Heat 2 tablespoons of oil in a medium sauté pan over medium heat. Add the eggplant and shallots and sauté for about 6 minutes, or until very tender. Remove from heat and set aside.
- Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
- Preheat oven to 375°F.
- Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick sauté pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season to taste with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season to taste with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.
CRISP POTATO-EGGPLANT TART
Provided by Food Network
Time 55m
Yield 1 (9-inch) tart, 6 servings
Number Of Ingredients 7
Steps:
- Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
- Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
- Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
- Preheat oven to 375 degrees.
- Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.
POTATO EGGPLANT CASSEROLE
The combination of Potato, Egglplant and Tomatoes is perfect. This was one of the first recipes I made when my husband and I were transitioning to a more meatless menu, and found it to be delicious. I'm sure it would be great as a meat dish if you substituted the soy crumbles for ground beef or turkey. I found it orginally on vegweb.com
Provided by EMcooks
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
- Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
- In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
- Salt and pepper to taste.
- Cover and bake at 400 degrees for 30-40 minutes.
Nutrition Facts : Calories 301.8, Fat 11.9, SaturatedFat 2.4, Sodium 711.1, Carbohydrate 36.5, Fiber 11.2, Sugar 11.9, Protein 16.5
EGGPLANT AND POTATO GRATIN
In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.
Provided by Nik Sharma
Categories casseroles, vegetables, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
- Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
- Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
- In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.
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