Crisp Potato Eggplant Tart Recipes

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CRISP POTATO-EGGPLANT TART



Crisp Potato-Eggplant Tart image

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

2 1/4 cups finely diced, peeled eggplant
1 teaspoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons safflower oil
3 tablespoons minced shallots
4 large Idaho potatoes
Pepper
1/4 cup (1/2 stick) unsalted butter

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



Crisp Potato-Eggplant Tart image

Provided by Food Network

Time 55m

Yield 1 (9-inch) tart, 6 servings

Number Of Ingredients 7

2 1/4 cups finely diced peeled eggplant
1 teaspoon coarse salt, plus more, to taste
2 tablespoons, plus 1/4 cup safflower oil
3 tablespoons minced shallots
4 large baking potatoes, like russets
Black pepper, to taste
1/4 cup (1/2 stick) unsalted butter

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



Potato Eggplant Casserole image

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

1 large eggplant
1 large potato
1 large onion
14 1/2 ounces diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 ounces soy crumbles (soaked in boiling water) or 12 ounces textured soy protein (soaked in boiling water)
2 minced garlic cloves
2 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6 ounces fresh spinach
3 cups soy mozzarella cheese

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



Eggplant and Potato Gratin image

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

2 Japanese eggplants (12 ounces total)
1 russet potato (about 14 ounces)
2 tablespoons melted ghee or oil, plus more for greasing the baking dish
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 teaspoon red-pepper flakes, such as Aleppo
1/2 teaspoon ground cinnamon
Kosher salt
1 (14-ounce) can crushed or diced tomatoes
4 garlic cloves, peeled and grated
2 tablespoons bread crumbs
2 tablespoons grated Parmesan

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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