Oven Baked Eggplant And Potato Casserole
|Eggplant||1 Large, peeled and diced|
|Potatoes||3 Large, peeled, each cut in 3 and boiled|
|Milk||1⁄4 Cup (4 tbs), heated|
|Olive oil||1 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Canned tomatoes||28 Ounce, drained and chopped|
|Grated gruyere cheese||4 Tablespoon|
|White pepper||To Taste|
|Coarse sea salt||To Taste|
Place diced eggplant in bowl and sprinKle with coarse sea salt. Let stand 1 hour at room temperature. Rinse eggplant, drain very well and set aside.
Force boiled potatoes through fine sieve into bowl. Add milk, butter, salt, white pepper and nutmeg. Mix well and keep hot.
Heat oil in frying pan over medium heat. Add onion and cook 3 minutes. Stir in garlic and cook 2 minutes.
Add eggplant and season with salt and pepper. Cook 20 minutes over medium heat.
Mix in tomatoes and oregano; continue cooking 20 minutes. Season to taste.
Preheat oven to 350 Â°F (180 Â°C).
Spread eggplant mixture in bottom of buttered baking dish. Cover with layer of mashed potatoes. If desired, use a pastry bag with a star nozzle.
Top with cheese and cook 25 minutes in oven.