Eggplant and Potato Crostata
My friend Lilli made this beautiful concoction recently, when the Italian chit-chat group convened at my house a few weeks ago. We generally serve both savory and sweet things at our weekly gatherings, and Lilli helped me by preparing this delicious eggplant and potato crostata. Lilli, who hails from Salerno, is one of my dearest friends, and a sensational cook. This recipe however, is from Giallo Zafferano, an Italian site that features so many wonderful recipes, but they’re all in Italian. I’ve translated the amounts from metric, for those of you in the U.S. It would make a great appetizer if you’re having company, or even a main course, with a salad on the side. I hope you try it.
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- one pastry shell, ready made or homemade
- 1½ cups (400 grams)potatoes
- 1¾ cups (350 grams) eggplant
- 1 cup (100 grams) shredded mozzarella cheese
- 2 eggs
- 2 cups (200 grams) Parmesan cheese
- salt, pepper,
- one egg yolk (for brushing on top)
- Slice the eggplants (not too thinly), and sprinkle with salt.
- Let them rest for 20 minutes.
- Rinse and dry the eggplants with paper towels, then cut in half.
- Fry the eggplant in oil, draining well on paper towels.
- Wash the potatoes well, and boil them for about 20 minutes, with their skins on.
- Test for doneness, and when they can be easily pierced with a fork, remove from the water and let them cool, then peel them.
- Chop the potatoes roughly.
- Cut the mozzarella into small pieces.
- Mix the eggs in a bowl with the salt, pepper and parmesan cheese.
- To the eggs add the potatoes, the mozzarella and the eggplant.
- Line a tart pan with the pastry, letting some hang over the edge.
- Fill the tart pan evenly with the eggplant and potato filling.
- Fold the edges of the pastry over the filling and brush with beaten egg yolk.
- Bake at 350 degrees for about 20 minutes.
- Serve hot or at room temperature.