Baked Potatoes with Cheese and Eggplant

Ingredients

• Salad Potatoes 3 pieces
• Eggplants 1 piece
• Grated Pecorino Pepato Cheese 1½ tablespoons
• Olive Oil 2 tablespoons
• Butter 3 teaspoons
• Dried Rosemary a pinch
• Ground Black Pepper a pinch
• Salt to taste

Step-by-Step Guide

Step 1

Place the potatoes in a pot, cover with water, and add salt. Bring to a boil over high heat. After boiling, cook for 15 minutes.

Step 2

Dice the eggplant and place it in a heated skillet with olive oil. Add salt. Sauté over high heat for about 5 minutes, stirring occasionally.

Step 3

Gently crush the potatoes with a flat object on a flat surface.

Step 4

Layer the eggplant in a baking dish, then add the potatoes on top, placing a piece of butter on each potato.

Step 5

Season the potatoes with a pinch of oregano.

Step 6

Season with black pepper and add grated cheese on top of the potatoes.

Step 7

Place the dish in a preheated oven at 355°F for 15 minutes.