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.
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