We need to give more importance to fittings because we just always preparing the same salad or fried potatoes. Looking for ideas I found this Mille-Feuille of potato and eggplant in a "readings" of more than one year ago that it had been in the waiting room of the dentist and I decided to make it.

It is so good that it can serve not only fitting but even as a first course or almost unique dish if you combináis it with a fried egg, for example. Moreover, of those dishes which are made alone in the oven so I recommend you prepare it.

Ingredients

For 4 people
Potato 2
Eggplant 1
Dried thyme to taste
Extra virgin olive oil (tablespoons) 3

How to make potato and eggplant millefeuilles

Difficulty: Easy
Total time 45 m
Elaboration 5 m
Cooking 40 m

If you have a mandolin, you can prepare this garnish in a jiffy, but even if you don't have one, with a sharp knife you can also make it easily. We start by washing the potatoes and the eggplant because we are going to cut them in slices with their shells.

We want the potatoes very fine, so the mandolin will come in handy. The eggplant slices can be a little thicker. Once cut, put the potatoes in water and the aubergines sprinkle with salt and leave them on a cloth to remove liquid and a little bit of bitterness.

In a baking dish lined with greaseproof paper, place a layer of potatoes to cover the bottom. Add a few drops of oil, a pinch of salt and a few leaves of thyme. Cover with a layer of aubergines. Repeat the operation four or five times until all the vegetables are finished.

Bake at 200º for 40 minutes. Remove from the oven, cut into four parts and stack them in a tower. Sprinkle with more thyme and grill for 4 minutes at 230º raising the tray to the top of the oven to brown the surface and running to the table.