Tiella Recipe – Eats Now

Name: Tiella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplants (460g or just under 15oz); 2 tablespoons coarse cooking salt (see Notes below); 1 kg medium tomatoes, peeled, seeded, finely chopped (32oz); 1 medium brown onions (for Australians,150g) or 1 medium yellow onion, finely chopped (for Americans, just under 5oz); 2 trimmed celery ribs, finely chopped (150g or just under 5oz); 2 garlic cloves, finely chopped; 1 tablespoon fresh oregano, finely chopped (see Notes below); 1 tablespoon fresh flat-leaf parsley, finely chopped (see Notes below); 1 kg sebago potato, peeled (32oz); 1/4 cup olive oil (60ml/2 fl.oz. ); 2 tablespoons fresh oregano leaves (see Notes below)

Servings: persons

2 small eggplants (460g or just under 15oz)
2 tablespoons coarse cooking salt (see Notes below)
1 kg medium tomatoes, peeled, seeded, finely chopped (32oz)
1 medium brown onions (for Australians,150g) or 1 medium yellow onion, finely chopped (for Americans, just under 5oz)
2 trimmed celery ribs, finely chopped (150g or just under 5oz)
2 garlic cloves, finely chopped
1 tablespoon fresh oregano, finely chopped (see Notes below)
1 tablespoon fresh flat-leaf parsley, finely chopped (see Notes below)
1 kg sebago potato, peeled (32oz)
1/4 cup olive oil (60ml/2 fl.oz. )
2 tablespoons fresh oregano leaves (see Notes below)

1
Cut the eggplants into thin slices, sprinkle with salt; stand in colander in the sink or over a large bowl for 30 minutes; rinse eggplant well under cold water; pat dry with absorbent paper.
2
Preheat the oven to moderate (180u00b0C/350u00b0-375u00b0F/4-5 gas mark.
3
Combine the tomato, onion, celery, garlic, chopped oregano and parsley in a medium bowl.
4
Using a sharp knife, mandoline or V-slicer, cut the potatoes into thin slices; pat dry with absorbent paper; place half of the potato in a lightly oiled 2-litre (8-cup) baking dish; top with half of the eggplant, half of the tomato mixture, then drizzle with half of the oil; repeat layering with the remaining potato, eggplant, tomato mixture and oil.
5
Cover the dish with foil; bake in a moderate oven for 1 hour; remove the foil; bake for a further 30 minutes or until the vegetables are tender; sprinkle the tiella with the oregano leaves and serve.
6
Notes: One Australian metric tablespoon holds 20ml; North America, New Zealand and the UK use 15ml tablespoons. All cup and spoon measurements are level. Desiree potatoes are long and oval, with a smooth pink skin and creamy yellow flesh; sebago potatoes are round with white skin, shallow eyes and white flesh; spunta potatoes are large and oblong with cream skin and yellow flesh: all are classified as good for baking.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 small eggplants (460g or just under 15oz), 2 tablespoons coarse cooking salt (see Notes below), 1 kg medium tomatoes, peeled, seeded, finely chopped (32oz), 1 medium brown onions (for Australians,150g) or 1 medium yellow onion, finely chopped (for Americans, just under 5oz), and more.

Yes, Tiella falls under the General 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.

Tiella

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