TIELLA
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.
Provided by bluemoon downunder
Categories Potato
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Preheat the oven to moderate (180°C/350°-375°F/4-5 gas mark.
- Combine the tomato, onion, celery, garlic, chopped oregano and parsley in a medium bowl.
- 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.
- 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.
- 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.
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Faith william
[email protected]This tiella was delicious! The flavors were perfect, and the crust was flaky and golden brown. I will definitely be making this again.
Bredli Plaku
[email protected]I've never made tiella before, but this recipe made it easy. It turned out great, and my family loved it. I'll definitely be making it again.
Lana Poletanovic
[email protected]This tiella is the perfect dish for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Darlyn Medrano
[email protected]I made this tiella for a potluck, and it was a huge success! Everyone loved it. I'll definitely be making it again.
Mosa Hazel
[email protected]This tiella was a nice change of pace from my usual dinner routine. It was easy to make, and it was a hit with my family. I'll definitely be making it again.
Jilani Mia
[email protected]Overall, I thought this tiella was just okay. It wasn't bad, but it wasn't great either. I probably wouldn't make it again.
ibe uju
[email protected]This tiella was a bit too salty for my taste. I think I'll use less salt next time.
Peter Rifaat Fahmy Azer
[email protected]I followed the recipe exactly, but my tiella didn't turn out as well as I hoped. The crust was soggy, and the filling was dry. I'm not sure what went wrong.
Asanda Zamaxolo
[email protected]This tiella was a bit bland for my taste. I think it needed more seasoning. The crust was also a bit too dry.
RAMANDIP KAUR
[email protected]I loved the flavors in this tiella! The seafood and vegetables were perfectly cooked, and the cheese melted perfectly. I will definitely be making this again.
Michael Jackson Flores
[email protected]This tiella was delicious! The seafood was cooked perfectly, and the vegetables were tender and flavorful. The crust was flaky and golden brown. I will definitely be making this again.
Lima Chowdhury
[email protected]I love this tiella recipe! It's so easy to make, and it always turns out perfectly. I've made it for potlucks, dinner parties, and even just for my family. It's always a hit. The filling is flavorful and the crust is flaky. I highly recommend this re
Neviyah
[email protected]This tiella was a bit more work than I expected, but it was worth it! The flavors were complex and delicious, and the dish was a hit with my dinner guests. I would definitely make it again for a special occasion.
Nishad Khand
[email protected]I've made this tiella recipe several times now, and it's always a crowd-pleaser. The combination of seafood, vegetables, and cheese is perfect, and the dish is always cooked to perfection. I love that it's a one-pan meal, so there's less cleanup. I h
sajid mir lashari Official
[email protected]This tiella recipe is a keeper! The flavors are incredible, and the dish is so easy to make. I followed the recipe exactly, and it turned out perfectly. The filling is rich and savory, and the crust is flaky and golden brown. I served it with a side