9 md Potatoes
4 tb Oil; for potatoes
1 ts Rosemary
Salt; to taste
Black pepper;
- freshly milled, to taste
1 lg Eggplant; sliced
5 tb Oil; for eggplant
1 ts Paprika
1 ts Ground coriander
1 ts Oregano
1 md White cabbage (4-1/2")
6 c Milk
3/4 ts Nutmeg
3/4 ts Mace
1/4 c Butter
2 Bay leaves
4 1/2 tb Corn starch; dissolved in:
Water; cold
1 1/3 c Cheddar; grated
2 lg Tomatoes; up to 3,
- peeled, sliced
Boil the potatoes until barely tender. Allow to cool, and peel the
skins. In a large heavy skillet heat 4 tb oil and saute the potatoes
with rosemary until they are crisp and golden on he surface. Transfer
contents of skillets to a large oiled casserole dish. Sprinkle salt
and pepper over potatoes. Wipe ot the skillet and reheat remaining
oil. Saute eggplant until translucent, with paprika, coriander, and
oregano. Add the cabbage, very finely chopped, plus a little water
just to prevent the cabbage burning. Stir fry and steam for 5 minutes
until cabbage is tender. Pour the eggplant and cabbage in a layer
over the potatoes. In a large stock pan heat the milk with nutmeg,
mace, butter, and bay leaves until almost boiling and add the corn
starch to thicken, stirring constantly. When thick, remove from heat
and add cheese. Stir until cheese melts. Pour this mixture over the
ptatoes, cabbage, and eggplant, and decorate with slices of tomato.
Bake the casserole uncovered at 300 F for 15 to 20 minutes until
bubbling hot. Serve with salad and chutney.
Recipe by Vegetarian Food For All by Annabel Perkins
