Potato and Eggplant Tart with Tomato Relish

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1 1/2 cups eggplant, peeled and diced
2 tablespoons kosher salt
2 tablespoons vegetable oil
1 onion, diced
2 shallots, minced
3 potatoes, peeled and shredded
3 tablespoons butter
salt and pepper
Tomato Relish
6 plum tomatoes, peeled, seeded, diced
1/4 cup basil, chiffonade
1 clove garlic, minced
2 tablespoons olive oil
salt and pepper

In a bowl, season the eggplant with salt and pepper. Let sit for 15 minutes. Place in towel and squeeze dry.

In a saucepan, sauté‚ onion, shallots, and eggplant in oil until tender. Set aside.

Using an 8" sauté‚ pan, heat the oil. Place half the potatoes in the pan, pressing down evenly with a spatula. Spread eggplant mixture over potatoes. Season with salt and pepper and place remaining potatoes on top and press down firmly. Cover and cook until golden brown. Place butter on top and turn it over and cook until underside is brown.

Bake at 375 degrees for 10 minutes.

For relish, combine all ingredients and let marinate. Serve with relish.

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