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Ingredients
- 1 med russet potato (about 8 ounces)
- Â Â Extra virgin olive oil
- 1 lrg eggplant (about 1 1/4 pounds), unpeeled, cut into1/4-inch-thick rounds
- 1/4 c. extra virgin olive oil
- 1 med onion minced
- 4 x garlic cloves minced
- 1/2 tsp dry oregano crumbled
- 5 c. chicken stock or possibly canned broth
- 1/8 tsp saffron threads
Directions
- Preheat oven to 375F. Pierce potato with fork. Place potato on oven rack and bake till very soft, about 1 hour. Remove from oven and cold. Line 2 baking sheets with foil and brush with extra virgin olive oil. Arrange eggplant rounds on prepared sheets. Bake eggplant 15 min. Cover with foil.
- Bake till very soft and brown, about 30 min longer.
- Heat 1/4 c. extra virgin olive oil in heavy large saucepan over medium-high heat. Add in
- onion, garlic and oregano and saute/fry till onion and garlic are translucent/soft, about 10 min. Cut potato into pcs. Combine potato, eggplant and onion mix in processor. With machine running, gradually add in chicken stock and blend till smooth. Transfer to saucepan. Add in saffron and bring to simmer. Serve warm. (Can be prepared 1 day ahead.
- Cover and chill. Reheat before serving.)
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2264g | |
| Calories 954 | |
| Calories from Fat 502 | 53% |
| Total Fat 56.9g | 71% |
| Saturated Fat 8.13g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1901mg | 79% |
| Potassium 3652mg | 104% |
| Total Carbs 96.46g | 26% |
| Dietary Fiber 33.6g | 112% |
| Sugars 22.2g | 15% |
| Protein 25.32g | 41% |
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