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Full Plate Thursday @ Miz Helen's Country Cottage
Thursday Favorite Things Blog Hop @ Katherines Corner
Just when you thought I had enough potatoes...here comes more!...OK, enough of the potato "show"...or not! This dish is so classic, so easy, and the potatoes have of course, my Indian inspired spices, along with my Hungarian paprika. Simple spicy Italian dressing, right from the bottle is what I used for marinating the eggplant slices for about an hour, and just patting a thick layer of Panko crumbs on it, and bake it very nicely along with the vegetables for almost an hour, until it gets nicely brown and crispy...oh my, what a treat...tastes so rich, it's so yummy, and satisfying, if you have any leftover, the next day you can just make a sandwich with the eggplant, and eat it cold. It's that good!
Baked Eggplant with Roasted Potatoes
1 large eggplant
2-4 large baking potatoes
2 whole garlic
1/2 cup spicy Italian dressing
or (oil, and vinegar+spices)
3Tbsp vegetable oil
1/2 cup plain water
a mixture of Indian inspired spices+
Hungarian hot, or sweet Paprika
Preheat oven to 375 degrees. Slice eggplant into 1/2 inch slices.( you need it a little thick, so it can have a good bite and flavor to it.). Soak the eggplant slices in salty water for about 20 minutes. Cut potatoes into quarter wedges, and set aside in a bowl of water. Cut the onion into quarters, cut the tops of the garlic off.
In order to get the spices coating the potatoes, just put the potatoes in a large Ziploc baggie, and put the spices directly in there, give it a good shake, and it's done. Do the same thing with the eggplant and the dressing.
Put the eggplant with the dressing in a large Ziploc baggie, let it marinade for at least 30 minutes than just dip them in Panko, or course breadcrumbs on a platter, adding more marinade as needed, because, you have to pat them on with your hands, to make sure it's adhered. Layer everything, in a single layer on an aluminum lined large baking pan, pour the oil right under the vegetables, along, with starting out with 1/4 cup of water, adding the rest after about 30 minutes. (For the garlic, drizzle extra right on top)
Spray all the veggies, and eggplant with Pam, or other cooking spray, to prevent dryness, and to assure nice even baking. Bake for about 45 minutes, adding the 1/4 cup of the reserved water, to assure even baking.
That's really how you make crispy oven baked vegetables, especially eggplant. Serves 4.
note: Hungarian Paprika source-BENDE
Truly, the best imported Hungarian Paprika, you can find. I have ordered from them for the last 10 years, they ship promptly, and surprisingly the shipping charge is very minimal. Always satisfied, with the best products, and beautifully packaged, and generous amount for a very fair price...can't get these products in a store, elsewhere, because everything is either made on their premises, or imported.
Just a blend of "Heinz 57, as they say"...a nice mixture of Mediterranean, and Eastern European!...yes, that's my heritage,my dear friends.
I should really be calling this a Sunday Pizza because that's the only day I get to make this for a quick bite for the family, and it's a great little satisfying lunch with just salad on the side...perfectly even cut little squares on the one side, as you can see, it's just plain, with organic tomato sauce topping, and (not so organic) shredded mozzarella cheese. On the smaller side, is topped with sauteed, sliced onions, pitted kalamata olives, and pepperoni (my favorite...sorry, not so light and healthy, but oh, so good! The crust is the best part made with the most awesome flour, even better than bread flour for the pizza, called, Eagle Mills, all Natural all Purpose, unbleached flour...a wholesome blend of white, and ultra grain flour. Pizza was devoured, within a few minutes.