vegan - Eggplant and Potato Bake

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Eggplant and Potato Bake

 

Recipe By :Amanda Grant

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds potatoes -- peeled and cut into chunks

2 tablespoons extra-virgin olive oil -- plus extra for griddling and

sizzling

3 large garlic cloves -- crushed

sea salt and freshly ground black pepper

1 pound ripe plum tomatoes

1 large eggplant -- cut into thick sliced

 

The eggplant's perfect, blemish-free purple skin never never ceases to amaze

me. This vegetable always looks soft, glossy and perfect. The actual flavor of

its flesh could be described as raIther bland but, to me, that adds to its

versatility. The soft flesh will absorb spices, chili peppers and garlic. And it

can cope with strongly flavored

ingredients such as chopped pickles, olives and fresh herbs. Serve this dish It

with fresh bread.

 

Preheat the oven to 400F. Bring a pan of water to a boil, and add the potatoes.

Bring back to a boil, and simmer for 15-20 minutes, until tender. Drain, return

the potatoes to the pan, and dry them out over low heat, shaking the pan gently.

Add 2 tablespoons oil and the garlic, and season well with salt and pepper. Mash

to a smooth puree.

 

Put the tomatoes in a bowl, and cover with boiling water. After 20 seconds in

the boiling water, plunge them straight into cold water. Drain, skin and seed

the tomatoes, then roughly chop their flesh.

 

Brush a griddle with a little olive oil, and heat until very hot. put a few

eggplant slices on the griddle, and Cook for 5 minutes on each side, until

golden and soft. Transfer to a shallow ovenproof serving dish. Repeat with the

remaining eggplant slices. If you don't have a griddle, put the slices in the

ovenproof dish, and cook in tile oven for 10 minutes on each side.

 

Spread the tomatoes over the eggplant, then spread the mashed potatoes over the

tomatoes. Drizzle a little olive oil over the Potatoes, and scatter salt and

pepper over the top. Bake for 20-25 minutes, until golden and crispy and hot all

the way through. Serve immediately.

 

each serving contains:

 

Calories 273 - Protein 6g - Fat 9g (saturated 1.5g) - Carbohydrates 43g - Fiber

5.5g - Calories from fat 30% - Excellent source of vitamin C - Good source of

vitamin B1 (thiamin) and folic acid

 

 

 

Source:

" Fresh and Fast Vegan Pleasures "

Copyright:

" 2002 Amanda Grant "

 

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Per Serving (excluding unknown items): 272 Calories; 7g Fat (22.9% calories from

fat); 6g Protein; 48g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0