Care of Amy Symington of www.ameliaeats.com

Makes 3-4 servings

Ingredients: 

  • 2lbs fingerling potatoes, quartered
  • 1 tbsp grapeseed oil
  • Salt and pepper to taste

Eggplant bacon 

  • 1 medium eggplant, sliced 1/4″ thick
  • 3 tbsp tamari
  • 2 tbsp maple syrup
  • 1 tbsp grapeseed oil
  • 1 tbsp smoked paprika

Gravy

  • 1/4 cup grapeseed oil
  • 3 cups thinly sliced shiitake mushrooms, stems removed
  • ½ cup quinoa flour (or any flour of your choice)
  • 4 garlic cloves, puréed
  • 4 cups vegetable stock (or water)
  • 1/4 cup tamari
  • ½ cup herbs chopped (dill, thyme, sage, etc)

Sautéed Kale  4 cups kale, chopped and steamed or slightly sautéed

  • 1/4 lemon

Garnish

  • 1/4 bunch parsley chopped

Directions:

1. Preheat oven to 400F and line 2 baking sheets with parchment paper.

2. For Potatoes: In a large bowl add potatoes, 1 tbsp oil and sprinkle with salt and pepper. Toss.  Divide potatoes between 2 sheets. Bake until crispy and golden brown, approximately 35 minutes.

3. For Bacon: Meanwhile in a large baking dish toss together bacon ingredients and place into the oven with the potatoes.  Bake for 15-18 minutes or until all the liquid has evaporated and eggplant is firm. Once firm remove from oven and allow to cool. Then thinly slice lengthwise to create bacon slivers.

4. For Gravy: Over medium high heat in a large sauté pan add oil for gravy. Once heated add mushrooms and sauté until golden brown, about 5 minutes. Next add garlic and sauté for about 1 minute, until fragrant. Next stir in quinoa flour and sauté for 2 minutes.  Stir in stock and tamari and allow gravy to come to a boil, about 2 minutes. Adjust gravy to your preferred consistency using water.

5. For Kale: Lightly steam or sauté kale.  Squirt with lemon juice and set aside.

6. Assembly: Plate fingerling potatoes and top with kale, gravy, and bacon and sprinkle with parsley.