Aubergine, tomato, potato

This is a recipe loosely based on Aubergine (Eggplant), Tomato, Potato
that Yotam Ottolenghi has featured in his latest sensational book "Plenty More".

Believe me, there are Plenty More Flavours going on in this recipe.

The original recipe by Yotam Ottolenghi has poached eggs on top for a more filling dish.

In spring time you are on the cusp of crossing over from comforting soups with crusty bread to lighter salads with crusty bread.  We have home grown tomatoes and little else compares to the taste of sun ripened tomatoes, with the last Winter Aubergine and store bought potatoes still covered in dirt to keep fresh for longer. 

When hubby asked what was for lunch on this Sunday I said, tomatoes, aubergine and potatoes.  Hubby prefers potatoes to be crisp and stand alone but nonetheless he kindly ate his share of this dish.  Plus, I was cooking lunch.

~~~~~~~~~~~~~~~~~~~~~~~~

aubergine, potato, tomato

Loosley based on the recipe by Yotam Ottolenghi in "Plenty More" 

Tomato topping

Mix all of this together in a bowl for the flavours to combine

handful of cherry tomatoes, halved, or 4 medium tomatoes, cut into cubes

1/2 red onion, finely chopped

2 teaspoons white wine vinegar

handful of fresh parsley, chopped

1/2 Tablespoon Sriracha sauce

2 medium or 1 large aubergine cut into 3cm chunks

500g potatoes, peeled and cut into 1/2 cm slices

mix of 1/2 cup olive oil and 1/2 cup sunflower oil for frying

Dressing -Whisk together in a little bowl

80g tahini paste mixed with about 3 tablespoons hot water until it is pourable

2 1/2 tablespoons lemon juice

1 clove garlic, crushed

pinch of salt

Garnish

2 teaspoons sumac

1 tablespoon fresh coriander, chopped

salt and black pepper to taste

extra virgin olive oil

Heat the oils in a large non stick frying pan over a medium high heat and fry the aubergine in batches until brown, approximately 5 minutes, turning once or twice.

Drain on a paper towels.

Then fry the potato slices for approximately 10 minutes turning several times until the potatoes are all light brown and soft.

Drain on paper towels.

Place potato slices in the bottom of your serving bowl, drizzle with half of the

dressing.   Layer the aubergine on top and pour over the remaining dressing.

Pile the tomato mixture on top and sprinkle with sumac and coriander, salt, pepper and a little extra virgin olive oil.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Serve with crusty bread to mop up the delicious juices.

This is a perfect dish for lunch or a light supper, filling and delicious.

Although it took a little time the result was well worth it and I will be cooking this again.



Buon appetito, enjoy Merryn xx

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~