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:

  1. Cut the eggplants into 1 cm thick slices
  2. Place in a colander and sprinkle some salt on the slices
  3. Leave to drain for 20-30 minutes
  4. Pat the eggplant slices dry with a cloth napkin
  5. Now, shallow fry them in oil
  6. Drain and season with salt and pepper
  7. Now peel the potatoes and cut into juliennes
  8. Heat the butter in a non stick fry pan and stir fry the potatoes until tender
  9. Add the thyme, rosemary, salt, pepper and mustard and mix well
  10. Now sprinkle the maida
  11. Stir fry for a few seconds
  12. Add the cream, mix well and remove from fire
  13. Now arrange the eggplant slices on a baking tray
  14. Top each slice.
  15. Serve hot as a snack or a starter, with tomato ketchup.