TIELLA
This recipe is from The Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. The recipe is "from the Apulia region in the south-east of Italy, (where) a tiella is both a homely recipe made with eggplants and potatoes, and the name of the dish in which it is traditionally cooked. You can also use desiree or spunta potatoes for this recipe." I am aware that potato types may differ from country to country, so I've included in the notes below the Women's Weekly's descriptions of the three types of potatoes recommended for this dish.
Provided by bluemoon downunder
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the eggplants into thin slices, sprinkle with salt; stand in colander in the sink or over a large bowl for 30 minutes; rinse eggplant well under cold water; pat dry with absorbent paper.
- Preheat the oven to moderate (180°C/350°-375°F/4-5 gas mark.
- Combine the tomato, onion, celery, garlic, chopped oregano and parsley in a medium bowl.
- Using a sharp knife, mandoline or V-slicer, cut the potatoes into thin slices; pat dry with absorbent paper; place half of the potato in a lightly oiled 2-litre (8-cup) baking dish; top with half of the eggplant, half of the tomato mixture, then drizzle with half of the oil; repeat layering with the remaining potato, eggplant, tomato mixture and oil.
- Cover the dish with foil; bake in a moderate oven for 1 hour; remove the foil; bake for a further 30 minutes or until the vegetables are tender; sprinkle the tiella with the oregano leaves and serve.
- Notes: One Australian metric tablespoon holds 20ml; North America, New Zealand and the UK use 15ml tablespoons. All cup and spoon measurements are level. Desiree potatoes are long and oval, with a smooth pink skin and creamy yellow flesh; sebago potatoes are round with white skin, shallow eyes and white flesh; spunta potatoes are large and oblong with cream skin and yellow flesh: all are classified as good for baking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #low-protein #healthy #main-dish #side-dishes #potatoes #vegetables #australian #oven #european #potluck #vegetarian #italian #dietary #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #low-carb #inexpensive #egg-free #healthy-2 #free-of-something #low-in-something #onions #tomatoes #taste-mood #savory #to-go #equipment #presentation #served-hot #4-hours-or-less
You'll also love
uooi lfv bz
[email protected]The tiella was a bit dry, but I think that's because I overcooked it. Next time I'll cook it for a shorter amount of time.
Darious Summy
[email protected]The tiella was a bit bland for my taste, but I think that's because I didn't use enough salt. Next time I'll add more.
Mubashir Ullahbaloch
[email protected]I've made tiella a few times now and it's always a hit. It's a great dish to serve for a crowd because it's so easy to make and everyone loves it.
Mr. Janni
[email protected]The tiella was a bit more work than I expected, but it was definitely worth it. The flavors were incredible and the crust was perfectly flaky.
Fawad alam Fawad alam
[email protected]I made the tiella for a dinner party and it was a huge success. Everyone raved about it and asked for the recipe. I will definitely be making this again.
rizi ali
[email protected]This tiella was amazing! The flavors were complex and the texture was perfect. I will definitely be making this again.
Khing Mike
[email protected]The tiella was a bit too spicy for my taste, but other than that it was delicious. I will definitely be making this again, but I'll use less pepper next time.
Sujan Bishokarma
[email protected]The tiella was a bit too salty for my taste, but other than that it was delicious. I will definitely be making this again, but I'll use less salt next time.
c daddy
[email protected]The tiella was a great success! It was easy to make and everyone loved it. I will definitely be making this again.
Nahid Asif
[email protected]I loved the tiella! The flavors were amazing and the crust was perfectly crispy. I will definitely be making this again.
Keanu Kuhn
[email protected]The tiella was a bit dry, but I think that's because I overcooked it. Next time I'll cook it for a shorter amount of time.
Jim Bonham
[email protected]The tiella was a little bland for my taste, but I think that's because I didn't use enough salt. Next time I'll add more.
EdstayytruLittdlva
[email protected]I made the tiella for a dinner party and it was a huge success. Everyone raved about it and asked for the recipe.
Ziad Waleed
[email protected]The tiella was a bit more work than I expected, but it was definitely worth it. The flavors were complex and delicious, and the crust was perfectly flaky.
Joel Amexo
[email protected]I've made tiella a few times now and it's always a hit. It's a great dish to serve for a crowd because it's so easy to make and everyone loves it.
Shehana Johnston
[email protected]This was my first time making tiella and it turned out amazing! The flavors were incredible and the texture was perfect. I will definitely be making this again.