Potato Cake with Eggplant and Chives Recipe

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Ingredients

	2 big potatoes
	1 small eggplant
	3 tblsp freshly grated parmesan
	3 tblsp finely chopped chives
	1 clove of garlic, crushed
	extra-virgin olive oil
	salt


Instructions


Cut the eggplant into strips or cubes. Heat up olive oil in a pan together with the crushed garlic, take it out when the oil is hot enough and then add the eggplant. Fry the eggplant until soft and golden and then let it drip off excess oil on kitchen towel paper.


Peel and grate the potatoes coarsely. Put the amount of grated potato in a small non-stick pan (about 7.9in diameter), flatten it out and then sprinkle the chives over and then add the fried eggplant. Next is a thin layer of parmesan and finish with a layer of the remaining potato. Pat it all down properly and then fry the cake on medium heat with a lid on for about 5-7 minutes.


Turn it upside down on a plate or the lid and slip it down into the pan again to continue cooking for another 5-7 minutes or more if needed.




Serving Suggestions

Serve hot or cold

Originally Submitted 11/28/2009

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