
Ingredients:
• 2 – Large eggplants (about 250 g each)
• 350 g – Potatoes
• 1/2 cup – Cheddar cheese, grated
• 4 tbsp – Butter
• 2 tbsp – Cream
• 1.5 tbsp -Maida
• 1/2 tsp – Dried Thyme
• 1/2 tsp – Dried Rosemary
• 1/2 tsp – Mustard powder
• Olive/vegetable oil to shallow fry
• Salt and pepper to taste
Method:
- Cut the eggplants into 1 cm thick slices
- Place in a colander and sprinkle some salt on the slices
- Leave to drain for 20-30 minutes
- Pat the eggplant slices dry with a cloth napkin
- Now, shallow fry them in oil
- Drain and season with salt and pepper
- Now peel the potatoes and cut into juliennes
- Heat the butter in a non stick fry pan and stir fry the potatoes until tender
- Add the thyme, rosemary, salt, pepper and mustard and mix well
- Now sprinkle the maida
- Stir fry for a few seconds
- Add the cream, mix well and remove from fire
- Now arrange the eggplant slices on a baking tray
- Top each slice.
- Serve hot as a snack or a starter, with tomato ketchup.