Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition

  • 2 small eggplants (460g or just under 15oz)
  • 2 tablespoons coarse cooking salt (see Notes below)
  • 1 kg medium tomatoes, 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)
  • 14 cup olive oil (60ml/2 fl.oz. )
  • 2 tablespoons fresh oregano leaves (see Notes below)

Directions

  1. Cut 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.
  2. Preheat the oven to moderate (180°C/350°-375°F/4-5 gas mark.
  3. Combine the tomato, onion, celery, garlic, chopped oregano and parsley in a medium bowl.
  4. Using 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.
  5. Cover 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.
  6. Notes: 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.
Most Helpful

4 5

This was very good. I cut it down for the two of us and it still made a lot. I think I'll increase the portion of eggplant to potatoes next time to get more eggplant flavor and may play around with the herbs some. I did add a little Parmesan cheese to the top the last 5 minutes of baking. A nice way to use eggplant. Thanks bluemoon :)

5 5

This is a very tasty dish, I love the layers of potato. Thanks!

5 5

This is a great way to serve eggplant which we enjoyed. I didn't have any celery so I added 1 green pepper, chopped and a sprinkling of celery seeds. I also used dried oregano (instead of fresh) -- very good and enjoyed by all. Thanks for sharing this keeper. Made for Zaar Tag.