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Family Cookbook
Skordalia Stacks
Beautiful as well as tasty... garnish with oil cured black olives in herb de Provance... serves 6.

Required Ingredients

Roma Tomatoes
large Idaho potato
Ouncewhipping cream
Ouncesalted butter
Tablespoonsour cream
Tablespoonlemon juice
Cupsliced almonds
head roasted garlic (cloves squeezed out)
clove chopped garlic
large eggplant
egg whites
Cupbread crumbs
Cupvegetable oil
12 fresh basil leaves

Preparation Instructions

  1. To prepare tomatoes... Halve vertically,drizzle with olive oil, garlic and thyme and roast in 250° oven for about an hour... peel
  2. To make skordalia... Dice the peeled potato and soak in cold, salted water until ready to use. Simmer diced potato until fork tender. Beat until creamy the cream, butter, sour cream. Add lemon juice and season with salt and pepper. Toast almonds at 350 about 10 minutes and pulse in processor til fine (but not paste). Rice potatoes and add to cream mix. Add almond. Add roasted and fresh garlic.
  3. to prepare eggplant crisps... Slice the eggplant in 1/2" slices and soak in milk for 1 hour. Whip 6 egg whites til frothy. Dip each eggplant slice in eggwhite and then in bread crumbs and save on a cookie sheet in a single layer. Heat vegetable oil to 350 in a deep fry pan. Fry slices 2-3 min each side, a few at a time, don't crowd. Pat dry on papertowels.
  4. Assemble... Start with a dollip of skordalia on the bottom (to hold eggplant in place). Next a slice of eggplant, next a half tomato and large basil leaf, next another slice eggplant, next skordaia, next anoth tomato half and basil leaf and top with eggplant. Note: I only used 2 eggplant slices per stack.