Aubergine potato cake

If you dice and cube an aubergine and shallow-fry it in some olive oil … and then boil some potatoes, mash them up and mix them with some sautéed onions … you can end up with far more than you bargained for in terms of taste and gastronomic allure.  Take a look!

A close-up.  The aubergine cubes were fried in olive oil, in small batches.  Cherry tomatoes were cut in half and sautéeed with a little olive oil too, and the aubergine added at the very end.  Sprinkle salt and pepper.

While the potatoes are boiling away merrily (back of photo), you can start cooking some chunky slices of onion in olive oil.

A few minutes later, we have … browned onion slices (front of the photo) and still-warm boiled potatoes with a good pinch of salt over them.

Use a fork or a potato masher to turn the boiled potatoes into a mash.  It doesn’t have to be a fine mash.  Then put the mash in with the browned onions.

Mix the potato mash with the browned onions.

Use a spatula or wooden spoon to shape the potato cake inside the frying pan.  Turn the heat on quite high and cook for a few minutes on one side …

Then flip the potato cake for the other side to cook.  The shape is a bit dented but never mind, we can remedy that with the spatula just before serving.

Prepare your serving dish … Slide the potato cake onto it first and then top it with the aubergine cubes.

Looking nice already!

I finished it off with a little spray of lavender …

Simple to make, tasty to eat …. and pretty to look at too!


About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Contorni and/or side dishes, italian home food, Uncategorized and tagged , , . Bookmark the permalink.

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