1/2 Photos of Tiella
1 hr 30 mins
bluemoon downunder's Note:
This recipe is from The Australian Women's Weekly's 'Potatoes: over 100 exciting ways to cook the humble spud', recently reprinted by popular demand. The recipe is "from the Apulia region in the south-east of Italy, (where) a tiella is both a homely recipe made with eggplants and potatoes, and the name of the dish in which it is traditionally cooked. You can also use desiree or spunta potatoes for this recipe." I am aware that potato types may differ from country to country, so I've included in the notes below the Women's Weekly's descriptions of the three types of potatoes recommended for this dish.
My Private Note
Units: US | Metric
- 2 small eggplants (460g or just under 15oz)
- 2 tablespoons coarse cooking salt (see Notes below)
- 1 kg medium tomato, peeled, seeded, finely chopped (32oz)
- 1 medium brown onions (for Australians,150g) or 1 medium yellow onion, finely chopped (for Americans, just under 5oz)
- 2 trimmed celery ribs, finely chopped (150g or just under 5oz)
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh oregano, finely chopped (see Notes below)
- 1 tablespoon fresh flat-leaf parsley, finely chopped (see Notes below)
- 1 kg sebago potato, peeled (32oz)
- 1/4 cup olive oil (60ml/2 fl.oz. )
- 2 tablespoons fresh oregano leaves (see Notes below)
- 1Cut the eggplants into thin slices, sprinkle with salt; stand in colander in the sink or over a large bowl for 30 minutes; rinse eggplant well under cold water; pat dry with absorbent paper.
- 2Preheat the oven to moderate (180°C/350°-375°F/4-5 gas mark.
- 3Combine the tomato, onion, celery, garlic, chopped oregano and parsley in a medium bowl.
- 4Using a sharp knife, mandoline or V-slicer, cut the potatoes into thin slices; pat dry with absorbent paper; place half of the potato in a lightly oiled 2-litre (8-cup) baking dish; top with half of the eggplant, half of the tomato mixture, then drizzle with half of the oil; repeat layering with the remaining potato, eggplant, tomato mixture and oil.
- 5Cover the dish with foil; bake in a moderate oven for 1 hour; remove the foil; bake for a further 30 minutes or until the vegetables are tender; sprinkle the tiella with the oregano leaves and serve.
- 6Notes: One Australian metric tablespoon holds 20ml; North America, New Zealand and the UK use 15ml tablespoons. All cup and spoon measurements are level. Desiree potatoes are long and oval, with a smooth pink skin and creamy yellow flesh; sebago potatoes are round with white skin, shallow eyes and white flesh; spunta potatoes are large and oblong with cream skin and yellow flesh: all are classified as good for baking.
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Nutritional Facts for Tiella
Serving Size: 1 (423 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 220.9
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 1769.5 mg
- Total Carbohydrate 36.7 g
- Dietary Fiber 9.4 g
- Sugars 8.2 g
- Protein 5.3 g