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Scalloped Potatoes and Eggplant

User rating
 
 0.0 ( 1 )
 










chossid02/01/11




Absolutely delicious but definitely not dietetic!






  • SERVING/YIELD
    10-12


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy


  • BLESSING
    Ha'adama


  • RECIPE
    #1949

























INGREDIENTS













  • 10 large potatoes










  • 1 large eggplant, quartered and thinly sliced










  • 2 large onions










  • ½ cup oil or schmaltz










  • 3.5 cup thickened pureed tomato concentrate










  • 3 Tbsp freshly squeezed lemon juice










  • 1 tsp salt, or to taste










  • ½ tsp freshly ground pepper, or to taste










  • ¾ cup homemade mayonnaise










  1. Thinly slice potatoes and cover with water.



  2. Saute onions till brown, together with eggplant.



  3. Combine tomato concentrate and lemon juice.



  4. Alternate layers of tomato concentrate, potatoes, fried onions and eggplant, starting and ending with the tomato concentrate



  5. Top with teaspoonsful of mayonnaise.



  6. Bake at 350F for 1 1/2 hours or until ready.



  7. You could make this milchige by using oil, not schmaltz, and mixing grated cheese with the mayonnaise, and spreading it over the top.

























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