Ever since my wife and I got home from our Banff vacation, we’ve been having fun making various renditions of Poutine. For this one, we decided to go with an Italian/Canadian Fusion! So, we took the flavours from Eggplant Parm, turned it into a sauce, and served it atop mozzarella and fries! The mozzarella worked perfectly because it heated and softened without melting while everything was being assembled…so it mimicked the more traditional cheese curds of Poutine really well!
If you’re looking for a poutine inspired dish that’s got a ton of veggies incorporated, give this one a try!
Time: 60 Minutes
Ingredients:
- Russet Potatoes (or frozen fries)
- Eggplant
- Tomatoes
- Basil
- Oregano
- Red Pepper Flakes
- Salt
- Mozzarella Pearls
- Optional: Parmesan Cheese
Method:
- Preheat your oven to 375 degrees F.
- Dice your eggplant and tomatoes, and place them together in an oven safe dish (preferably one with a lid).
- Drizzle in some olive oil, and add your basil, oregano, salt, and red pepper flakes. Stir to combine, and bake for 30-40 minutes.
- While your eggplant cooks, turn your attention to your fries:
- If using fresh potatoes:
- Rinse them, and cut them into strips.
- Arrange your freshly cut fries (or frozen fries) on your foil. If using fresh, spray the tops with oil, and sprinkle some salt on.
- Bake for around 40-45 minutes, flipping your fries about halfway through until they are ready.
- If using frozen fries, arrange them on your baking sheet, and cook according to the package instructions.
- If using fresh potatoes:
- When your eggplant/tomatoes are ready, remove from the oven, and keep roasting your fries.
- Place in a blender, and puree.
- When your fries are done, arrange them in a bowl, and add your mozzarella balls atop.
- Pour your puree over your fries and cheese. Top with any parmesan cheese if you like.
- Devour, and enjoy!
