POTATO & VEGETABLE TIELLA
COOKBOOK: Mag Recipe
Tiella is a southern Italian dish made up of potatoes and various other fillings. The Italians frequently use mussels and rice in a common tiella. This recipe reminds me of a vegetable cake. We are using a variety of vegetables to make this a delicious vegetarian dish!
A little time consuming to put together but you will have a delicious dish in the end. This can be served with a dish of meat or chicken
1 red onion
1 medium eggplant (550g)
2 medium zucchinis (380g)
2 targe tomatoes
2 cups parmesan cheese
1/2 cup olive oil
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
3 cloves garlic, crushed
Cut potatoes and onions into 5mm thick slices. Cut eggplant, tomatoes and zucchinis into 1cm thick slices.
Grease 24cm springform pan.Line with greaseproof paper. (watch video for further instructions)
Prepare dressing (herb mixture)
Lay out the sliced eggplants. Sprinkle with generous amount of salt and allow to draw out bitter juices. Stand with salt for 10mins. When you can see that the juice has built up on the eggplant, wipe off with a paper napkin as best you can. If you leave some salt, if doesn’t matter.
Boli potato for 5 minutes, drain and let cool off and set aside.
Mix eggplant with a third of the herb mixture. Fry eggplants for 2minutes on each side or until golden.
Add onion and tomatoes in bowl, add another third of herb dressing and mix well. Fry lightly until veggies are soft.
In another bowl, add potatoes and zucchinis and mix the rest of the dressing. Fry until vegies are soft.
Lay half of the zucchini over the base of pan, top with tomato mix , parmesan cheese, and eggplant. Repeat.
Cover lightly with foil and put in 200c oven for 30mins.
Remove from oven. Turn over and remove pan. Allow to stand and set for 10mins. Slice like a cake to serve.