Roasted Potatoes and Eggplant with Sun-Dried Tomato Salsina
Buttery Yukon potatoes go nicely with rich roasted eggplant and a sundried tomato sauce. If Yukon potatoes are not available, red-skinned potatoes can be substituted.
You can make the preparation very easy for yourself: Either roast the eggplant the day before or roast it at the same time that you roast the potatoes, which should be about 2 hours before serving. That way you can hold the roasted vegetables at room temperature, no refrigeration needed, which is unquestionably the best option when it comes to maintaining flavor and texture.
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 2 tablespoons extra-virgin olive oil plus ¼ cup
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 ounces sun-dried tomatoes
- 1 garlic clove peeled
- 1 tablespoon balsamic vinegar
- 1 large eggplant about 1 ½ pounds, cubed and roasted
- 1 tablespoon chopped thyme
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Have ready a large baking sheet.
- Wash, then cut the potatoes into 1 ½-inch chunks. Toss them with 2 tablespoons of the olive oil, the salt, and pepper. Spread the potatoes on the baking sheet and roast until golden, 35 to 40 minutes. Let cool on the baking sheet.
- Soak the sun-dried tomatoes in hot water to cover for 10 minutes. Drain and put in a food processor with the garlic and vinegar. Process until fairly smooth. With the machine running, add the remaining 4 cup olive oil and process until incorporated.
- Put the roasted potatoes and eggplant and the sun-dried tomato salsina in a large serving bowl. Add the fresh thyme and Parmigiano and toss to combine. Best served within 2 hours of assembling.