One of the finer things– living fully; going back to replenish that which was given for your hands to create into something more, from something as seemingly trivial as potatoes… joy, wholeness, knowing that you are blessed, that you become a blessing to others. Like a diamond in the rough, so is a potato in the ground; is among dirt, covered and soiled, but serves usefully and feeds many. Is a common staple when lifted out of dirt but then blesses the mouths of many; feeds the soul of a stomach, and never leaves the heart starved.
Lavender Eggplant and Potatoes ~
~ Skirt in the Kitchen ~
Yes, you can cook with lavender– But that’s what’s great about cooking, not being afraid to cook, to experience all the ways in which you can cook, eat with and serve those around you. One of the best ways of loving someone is to cook them a meal. Let them be your guest at your table, nothing out of the ordinary, just simply but elegantly put together. That is giving not just a part of you, but all of you…
Potatoes can feed a nation. It kept people alive during the Great Depression. It deserves the respect it has earned, is a loyal servant, is the most cooked vegetable, today. And that’s something valuable from the ground.
Slice thick, 1 eggplant. Wash and peel 5 to 7 Yukon gold potatoes– They are softer when cooked, so use them for this.
Layer into an oblong baking dish the potato slices and eggplant slices, but quarter the eggplant and alternate them with the potatoes for even distribution for the dish once cooked. When cooked, slow-cooked, the eggplant peelings will be moist– softened, and they will mimic a mushroom flavor, a meatiness.
As well as lavender, also grab fresh thyme and marjoram.
Dice up 1 stick of salted butter.
Onto your first layer of eggplant quarters interchanging potato slices, layer over with purple onion rings and torn herbs; kosher salt and course black pepper and toss on some of the butter. Don’t be shy with the salt & pepper–you’re going to have a lot of potatoes needing seasoned in between layers.
Now add your second layer of eggplant quarters and potato slices…
… And another layer of onion rings, herbs, salt & pepper and butter dices…
Bake on 325 degrees F, cooking continually with aluminum foil covered to saturate food with beef stock poured into the baking dish, in a corner of the dish, to not wash off any of the seasonings and disturb arranged layers. You will know after several hours when your potatoes are ready to remove from the oven– Not only will they be fork-tender but all of the beef stock will have absorbed into the eggplant and potatoes. Use beef stock rather than chicken stock because the beef stock along with the eggplant will give this a wonderful meaty and mushroom flavor, better than what the chicken stock can give it. This dish is great for people who do not initially like eggplant. My husband detests the vegetable, but loves it this way, and this way only; the same with my small children. So, moms, if you’re wanting to incorporate eggplant– for a range of nutrients in as many vegetables as you can get your children to eat and love,– try this. They can’t tell it’s eggplant!
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