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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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An eggplant side dish with a special twist, very tasty, with the heart-friend extra-virgin spanish olive oil, one of the main ingredient of the healthy mediterranean cooking style. A perfect companion for meat or pasta dishes. Ingredients:
2 eggplants |
3 potatoes |
3 red peppers |
1 onion |
4 big red tomatoes |
1 cup extra-virgin spanish olive oil for frying |
Directions:
1. It is a very popular dish in Mallorca island and a representative sample of Mediterranean cooking style. It is usually cooked and served in the same recipient, a hand made round ceramic pan made of clay and called “greixonera” .
2. Wash, dry and cut eggplants in 1/2 inch thick slices. Dip in flour, tapping excess. Put 2 inches olive oil in pan and fry eggplant. Do not brown. Drain on paper towel and set aside.
3. Cut peeled potatoes in 1/2 inch thick slices and fry, drain on paper towel and set aside.
4. Cut peppers in 1 inch slices and fry. Drain on paper towel and set aside.
5. Peel and cut tomatoes in chunks, brown onion in the rest of the oil in pan and add tomatoes. Let it reduce to a thick sauce.
6. Arrange vegetables in a round baking pan, bit enough to accommodate all the vegetables, starting with potatoes, eggplant, peppers and tomato sauce.
7. Bake in a preheated 375ºF oven for 1/2 hour, watching not to burn the top.
8. It is best served at room temperature.
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