Crispy Potato Eggplant Tart

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Crispy Potato Eggplant Tart

 

2 1/4 cups finely diced, peeled eggplant

1 tablespoon coarse salt plus more to taste

1/4 cup plus 2 tablespoons canola oil

3 tablespoons minced shallots

4 large Idaho potatoes

to taste pepper

1/4 cup butter

 

Place eggplant in non-reactive bowl. Toss with 1 teaspoon salt and set

aside for 20 minutes. Remove to a clean kitchen towel and tightly twist

to squeeze out all moisture. Heat 2 tablespoons of oil in sauté pan. Add

eggplant and shallots and sauté until very tender. Remove from heat.

Peel potatoes. Using a mandoline, shred potatoes into a clean kitchen

towel. Tightly squeeze out moisture.

Heat vegetable using 1/4 cup of oil in a 9-inch ovenproof, nonstick

saute pan over medium heat. Using a spatula, evenly press half of the

potatoes into the pan. Season with salt and pepper. Spread the reserved

eggplant over the top. Pat revegetablesing potatoes evenly over the

eggplant. Again season to taste. Cook, until bottom is golden.

Carefully turn and dab the crust with bits of butter. Cook until bottom

begins to crisp. Place in oven and bake until potatoes are cooked and

tart is golden and crisp. Remove from oven and allow to rest 5 minutes.

Using sharp serrated knife, cut into 6 wedges.

Makes one 9-inch tart.

 

 

A mother of 7, I need to lay down.

 

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