Nutritional Info

Nutrition Facts

Serving Size 1 (9g)

Calories 80
Calories from Fat 79 (99%)
Amount Per Serving %DIV
Total Fat 8.8g 14%
Saturated Fat 1.2g 6%
Monounsaturated Fat 6.6g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.2mg 0%
Potassium 0.1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
Here garlic and rosemary infuse a trio of natural partners. This Mediterranean-style combo is lovely served hot with beef, chicken or fish, but I like it even better at room temperature as part of a meze display.
Prep time
1 hr 20 min
Cook time
45 min
Ready In
2 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pinch(pn)  black pepper, freshly ground, to taste
2 Teaspoon(t)  fresh rosemary, minced
6 Clove(clv)  garlic, thinly sliced
3   medium russet potatoes, thinly sliced
1/4 Cup(c)  olive oil
1 Pinch(pn)  kosher salt, to taste
3   large japanese eggplants, unpeeled and thinly sliced
3   large zucchini, thinly sliced

Preparation

Place the zucchini and eggplant slices in a large bowl and sprinkle them generously with salt. Toss to coat all the slices with the salt. Then transfer them to a strainer set over the sink or a large bowl, and allow to stand for 1 hour. Preheat the oven to 400° F. Pour the oil into a 13 by 9 inch baking pan and tilt to coat it completely. Toss the potatoes, garlic, rosemary and pepper in the oil and bake for 15 minutes. Meanwhile, arrange the zucchini and eggplant slices in a single layer on three layers of paper towels. Place another triple layer of paper towels over them and press to absorb the released moisture. Add the zucchini and eggplant slices to the potato mixture and combine well. (If you use a spatula, you will be less likely to break up the potatoes.) Bake, turning the vegetables once, until the potatoes are tender, about 25 minutes. Taste, and add salt if needed. (If you prefer crisper potatoes, tum on the broiler, place the baking pan 8 inches from the heat source, and broil until the potatoes are crisp and golden, about 3 to 5 minutes.) Serve hot or at room temperature.

Additional notes

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