Baked potatoes and eggplants

It must have been more than fifteen years ago when I happened to find an Italian cookbook  and this recipe in it. We have done this dish very often, but unfortunately I can’t remember either the name of the book or the author. Therefore I can’t put the original recipe here, but because this is so delicious, I’ll put my own version for you to test.

In the original version eggplants were a very important part of the whole serving, but we have made this even without because not all of my family members do like the taste of eggplant. I think eggplants are delicious, but one absolutely must remember to “make them cry” to strip all the bitterness.

Because all the ingredients must be spread on a baking tray so that they are not on top of each other, you can’t make very big portions at a time. Convection oven is one possibility, but at least in my oven it makes the baking time longer and you have to change the place of trays at least once. Lower tray does not cook as well as the upper one and the surface does not brown as nicely.

PORTION: 3 servings
TIME TO MAKE: preparation 15-20 minutes, cooking about 20 minutes

INGREDIENTS:

  • 6 potatoes (big ones)
  • 10 slices of eggplant
  • 10 garlic cloves
  • 2-3 tomatoes
  • black olives
  • olive oil
  • salt
  • basil and oregano

Preheat the oven to 220°C (428°F)

Cut the eggplant into slices about 1 cm thick. Place them on the paper towel and cover with plenty of salt to make them cry for about 15 minutes.

Wash potatoes well and cut into slices. Place on a baking tray (on parchment paper).

Rinse the eggplant slices well, dry and place among potatoes.

Cut tomatoes in slices and place among potatoes and eggplant slices.

Peel and cut garlic cloves in half and add evenly on the tray.

Cut olives in half and add evenly on the tray.

Pour some olive oil all over the vegetables.

Sprinkle dry basil, dry oregano and salt all over the vegetables.

Bake on the middle rack for about 20 minutes or until potatoes and eggplants are evenly cooked.

Serve with meat, fish or poultry.

Tags: potato potatoes eggplants baked potatoes and eggplants Italian cuisine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s