Baked Eggplant Marinara with Baked Potato and Sautéed Spinach

Ingredients

• 4 pcs potato (large Russet, about 8-10 oz each)
• 1 tbsp olive oil
• 0.5 tsp salt (coarse sea salt preferred)
• 0.5 tsp black pepper (freshly ground)
• 4 tsp butter (unsalted, for serving)
• 4 tbsp sour cream (for serving)
• 2 tbsp chives (freshly chopped, for serving)

Instructions

1. 1

   Prepare the potatoes

   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under running water and pat them completely dry with a towel.
   • Pierce each potato 5-6 times on all sides with a fork. This allows steam to escape and prevents them from bursting.
2. 2

   Season the potatoes

   • Place the dry potatoes in a bowl, drizzle with olive oil, and rub to coat the skins evenly.
   • Sprinkle generously with coarse salt and black pepper, rubbing it into the skin.
3. 3

   Bake to perfection

   • Place the seasoned potatoes directly on the middle oven rack. Do not use a baking sheet, as direct heat helps crisp the skin.
   • Bake for 50-60 minutes, or until the skin is crisp and the center is tender and easily pierced with a fork.
4. 4

   Serve

   • Carefully remove the potatoes from the oven using tongs.
   • Slice each potato open lengthwise and fluff the inside with a fork to release steam.
   • Top with a teaspoon of butter, a tablespoon of sour cream, and a sprinkle of fresh chives. Serve immediately.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.