Potato and Eggplant Roast with Thyme
Cooks in:
1h 15mins
Levels:
Easy
Serves:
4
List of Ingredients
- 23 OZ. of Potatoes
- 19 OZ. of Italian eggplant
- 3 of Garlic cloves
- Thyme
- Extravirgin olive oil
- Salt
Method
Trim the eggplant and cut into small pieces, season with salt and let purge.
Meanwhile, peel the potatoes and cut them into wedges. Put the peeled and chopped garlic cloves, 3-4 tablespoons of oil and the potatoes in a baking pan.
Mix so that they are evenly oiled, and put them in the oven at 355°F for about 20 minutes.
Salt the potatoes, add the dried-out eggplant and put in the oven for another 40 minutes, raising the temperature to 390°F. Take out of the oven, remove the garlic, flavor with thyme sprigs and serve.
