Baked Eggplant and Potatoes with Almonds and Basil

Melanzane e Patate alle Mandorle (Eggplant and Potato with Almonds)

Category: Side Dish
Servings: 4

Ingredients

Instructions

1. Prepare the Eggplants
   Begin by thoroughly washing the eggplants. Trim off the ends and cut them into 1 cm thick slices. Place the slices in a colander, sprinkle with a couple of tablespoons of salt, and toss them gently. Let the eggplants drain for about 30 minutes to remove excess moisture and bitterness.

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2. Prepare the Potatoes
   While the eggplants are draining, peel the potatoes and rinse them under cold water to remove excess starch. Once cleaned, slice the potatoes into even rounds or wedges as preferred. Season them with salt and pepper, and toss with a few fresh basil leaves for extra flavor.

3. Rinse and Dry the Eggplants
   After 30 minutes, rinse the eggplants thoroughly to remove the salt and any released liquid. Pat them dry with a clean kitchen towel to ensure they are free of excess moisture.

4. Layer the Vegetables
   In a baking dish, arrange the eggplant and potato slices in alternating layers or in a mixed fashion, as preferred. Drizzle with the extra virgin olive oil to ensure an even coating and enhance the dish’s richness.

5. Prepare the Almonds
   While the vegetables are in the oven, toast the almonds in a dry pan over medium heat until golden and fragrant. Alternatively, you can use pre-toasted almonds for convenience. Once toasted, place the almonds in a food processor or blender and pulse until they are roughly chopped into small pieces.

6. Bake the Vegetables
   Preheat the oven to 180°C (350°F). Place the dish in the oven and bake for about 25 minutes, or until the vegetables are tender and lightly browned. After 20 minutes, stir the eggplants and potatoes gently to ensure they cook evenly.

7. Finish and Serve
   About 5 minutes before finishing the cooking time, remove the dish from the oven, stir again, and sprinkle the chopped almonds over the vegetables. Return the dish to the oven to finish cooking, allowing the almonds to crisp up slightly.

8. Serve
   Once the vegetables are fully cooked and the almonds are nicely toasted, remove the dish from the oven. Garnish with a few fresh basil leaves before serving. Enjoy this delicious, aromatic side dish while it’s still warm!

Notes

• This dish is a wonderful accompaniment to grilled meats or a simple pasta dish.
• For an added burst of flavor, consider drizzling a little extra virgin olive oil over the dish just before serving.

Nutritional Information (per serving):

• Calories: ~300 kcal
• Fat: 22g
• Carbohydrates: 28g
• Protein: 4g
• Fiber: 7g

This recipe blends the savory richness of eggplant and potato with the crunchy, nutty texture of almonds, offering a delightful side dish perfect for any occasion. The addition of fresh basil elevates the flavors, while the baking method keeps everything tender and flavorful. Perfect for a Mediterranean-inspired meal!