Eggplant, Potato and Tomato

Recipe from Plenty More, by Yotam Ottolenghi

ingredients

4 medium tomatoes, cut into a half inch dice

1 shallot, finely chopped

2 teaspoons white wine vinegar

1/2 cup parsley, chopped

1 tablespoon sriracha or other hot sauce

2 medium eggplants, cut into 1-1/4 inch chunks

1 cup olive oil

1-1/4 cup sunflower oil

1-1/3 lb. potatoes, peeled and cut into slices 1/8 inch thick

1/2 cup tahini

2-1/2 tablespoons lemon juice

1 small clove garlic, crushed

6 eggs, freshly poached

1 teaspoon sumac

1 tablespoon cilantro leaves, chopped

salt and black pepper

instructions

Place the tomatoes in a colander for 30 minutes to drain. Transfer to a bowl and add the shallot, vinegar, parsley, sriracha and a 1/4 teaspoon salt. Mix gently and set aside. Mix the eggplants with 1-1/2 teaspoons salt, place in a colander and set over a bowl for half an hour to remove any excess liquid. Transfer to a plate lined with paper towels and pat dry. Pour all but two tablespoons of the olive oil into a skillet or sauté pan along with all of the sunflower oil. The oil needs to reach about a 1/2-inch up the sides of the pan. Place over high heat and, once hot, add the eggplant in batches. Fry for 3 - 4 minutes, until golden brown. Remove with a slotted spoon and transfer to a plate lined with paper towels. Set aside while you continue with the remaining batches. Leave the oil to cool and pour it into a jar. You can use it again in the future. Wipe out your pan. Bring a saucepan of water to a boil, add the potatoes and cook for 3 minutes. Drain, refresh under cold water, and set aside to dry. Add the remaining 2 tablespoons olive oil to the sauté pan and place over medium high heat. Add the potatoes, 1/4 teaspoon salt, and a grind of black pepper and fry for 10 minutes, shaking the pan from time to time until the potatoes are cooked through and golden brown. Remove the pan from the heat and set aside.

Place the tahini, 1/4 cup water, 1-1/2 tablespoons of the lemon juice, the garlic, and a pinch of salt in a bowl and whisk until you have a thick, pourable consistency. Spoon half of this sauce over the potatoes and spread the eggplants on top. Follow this with the remaining tahini sauce and then spoon over the tomatoes. Poach the eggs just before you are ready to serve and then lay them on top of the tomatoes, along with a drizzle of olive oil, a sprinkle of sumac and cilantro, and the last drizzle of lemon juice. Serve immediately.

meal or course
brunch, dinner, lunch, main course, side, vegetable dish