I am going to the market this morning, Wednesdays and Saturdays are Pistoia’s days of glory, people flock from all over to cruise the market that extends all over the old centre, looking at the market stalls and chatting to friends and acquaintances. I know people who go every single Wednesday and Saturday and I realize how important the market can be in a smallish community like this. Personally I don’t go very often but then I didn’t grow up with this type of habits and traditions and probably don’t appreciate them fully. I usually feel trapped when I do the same things all the time, that without counting the same things we do all the time just to keep living (sleep, wake up, eat, etc.) or the things we do because we live the lifes we live (washing ourselves, dress and undress, comb hair, etc.) or in the situations we live in (work, cleaning houses, wiping snot from children, cook, etc.). What I mean are the things that a community sort of expects from you, not that I think they expect everyone to go to the market but once you start doing things on a regular basis, people tend to expect that of you all the time. And that makes me feel trapped, both by people’s expectations and the habit in itself. But I am going this morning and I know that I will enjoy it, I might even buy something too.
But before leaving you, I need to post this recipe. It is a quite tasty potato cake with eggplants that can either be eaten on its own or as a side dish.

Potato Cake With Eggplant and Chives

2 servings

2 big potatoes
1 small eggplant
3 tblsp parmesan, freshly grated
3 tblsp chives, finely chopped
1 clove of garlic, crushed
extra-virgin olive oil

– Cut the eggplant into strips or cubes.
– Heat up olive oil in a pan together with the crushed garlic, take it out when the oil is hot enough and then add the eggplant.
– Fry the eggplant until soft and golden and then let it drip off excess oil on kitchen towel paper.
– Peel and grate the potatoes coarsely.
– Put the amount of grated potato in a small non-stick pan (about 20 cm/7,9 in in diameter), flatten it out and then sprinkle the chives over and then add the fried eggplant. Next is a thin layer of parmesan and finish with a layer of the remaining potato. Pat it all down properly and then fry the cake on medium heat with a lid on for about 5-7 minutes.
– Turn it upside down on a plate or the lid and slip it down into the pan again to continue cooking for another 5-7 minutes or more if needed.
– Serve hot or cold.

Potato Cake With Eggplant and Chives

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