As we speak, our tomorrow's dinner is in the oven. You might say, I don't have a life - cooking for the next day like this. Oh well, maybe I don't. But if you want to eat early (like around 6pm like it's normal, not 8pm like we do), well you have to plan early. So while I play on Facebook and do other stuff around here, my crisp potato-eggplant tart is baking!
Recipe is taken from my all-time favorite cooking website www.epicurious.com. I absolutely love this website, because it allows you to search recipes only by one ingredient and it gives great ideas for busy week nights or holiday plans. I've been using it ever since I started cooking and realized I always make something gourmet and something new so it suits me just well. I'm excited to try different things in my kitchen so I play with recipes and challenge myself to the yummiest of foods. With our joining of the co-op we get a lot of fresh yummy veggies and I find myself cooking every day now! I love it!
So tonight's recipe is this (taken hopefully with permission from epicurious):
Crisp Potato-Eggplant Tart
Ingredients
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
Preparation
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.
Tip: I added grated Parmesan on top for an extra kick!
Bon appetit!
Recipe is taken from my all-time favorite cooking website www.epicurious.com. I absolutely love this website, because it allows you to search recipes only by one ingredient and it gives great ideas for busy week nights or holiday plans. I've been using it ever since I started cooking and realized I always make something gourmet and something new so it suits me just well. I'm excited to try different things in my kitchen so I play with recipes and challenge myself to the yummiest of foods. With our joining of the co-op we get a lot of fresh yummy veggies and I find myself cooking every day now! I love it!
So tonight's recipe is this (taken hopefully with permission from epicurious):
Crisp Potato-Eggplant Tart
Ingredients
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
Preparation
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.
Tip: I added grated Parmesan on top for an extra kick!
Bon appetit!
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