Tian Of Eggplant And Potato Recipe

Name: Tian Of Eggplant And Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 lbs red-skinned potatoes, peeled; None None Olive oil, for shallow-frying; 1 large eggplant, sliced; 1 large fennel bulb, trimmed, quartered and sliced; 1 large red onion, sliced; 1 tbsp extra virgin olive oil; 3 tbsp dry white wine; 1 tbsp finely grated peeled ginger; 1/2 None lemon, peel finely grated; 1/4 tsp salt; 1 tsp marjoram leaves; 3 tbsp panko breadcrumbs; None None Lemon-infused olive oil, for drizzling

Servings: persons

1 2/3 lbs red-skinned potatoes, peeled
None None Olive oil, for shallow-frying
1 large eggplant, sliced
1 large fennel bulb, trimmed, quartered and sliced
1 large red onion, sliced
1 tbsp extra virgin olive oil
3 tbsp dry white wine
1 tbsp finely grated peeled ginger
1/2 None lemon, peel finely grated
1/4 tsp salt
1 tsp marjoram leaves
3 tbsp panko breadcrumbs
None None Lemon-infused olive oil, for drizzling

1
Boil or steam potatoes until three-quarters cooked. Cool slightly then slice. Season to taste.
2
Heat oil in a large skillet on medium-high heat. Shallow-fry eggplant until golden brown. Season to taste.
3
Wipe skillet clean. Place the fennel and onion in the pan with the extra virgin olive oil, white wine, ginger, lemon peel, salt and a little freshly ground black pepper. Bring to a gentle sizzle. Reduce heat to low; cover and cook gently for 10 mins until tender. If there is a lot of liquid in the pan, increase the heat and let it evaporate. Stir in marjoram.
4
Preheat the oven to 425u00b0F. Layer 1/2 each of the eggplant, potato and fennel-and-onion mixture in a deep 9-inch round baking pan, adding a little more seasoning as you go. Repeat the layers, pressing down gently on last layer of potatoes before putting the last layer of fennel and onion on top. (The dish can be prepared to this point several hours ahead.) Sprinkle with panko breadcrumbs and drizzle with a little lemon oil.
5
Bake for 35-40 mins until golden on top and the juices are oozing. Serve hot or warm.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 2/3 lbs red-skinned potatoes, peeled, None None Olive oil, for shallow-frying, 1 large eggplant, sliced, 1 large fennel bulb, trimmed, quartered and sliced, and more.

Yes, Tian Of Eggplant And Potato falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tian Of Eggplant And Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions