Eggplant And Potato Pie Recipes

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LAMB AND EGGPLANT SHEPHERD'S PIE



Lamb and Eggplant Shepherd's Pie image

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired.

Provided by Jeanne Thiel Kelley

Categories     Cheese     Lamb     Onion     Potato     Bake     High Fiber     Dinner     Eggplant     Winter     Simmer     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Filling:
1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
Coarse kosher salt
7 tablespoons (or more) extra-virgin olive oil, divided
2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 28-ounce can diced tomatoes in juice
3 cups beef broth (preferably organic)
8 garlic cloves, chopped
1 tablespoon dried oregano
Topping:
2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 cup whole milk
1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)

Steps:

  • For filling:
  • Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
  • Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.
  • Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.
  • Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. DO AHEAD: Can be made 3 days ahead. Cool slightly. Cover and chill.
  • For topping:
  • Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
  • Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.
  • Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.
  • Bake pie until filling is heated through and topping is golden, about 45 minutes.

EGGPLANT AND GOUDA CHEESE PIE



Eggplant and Gouda Cheese Pie image

A hearty dinner ready in 50 minutes! Enjoy this baked pie made with eggplant and cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 small eggplants (about 1 lb each), peeled, cut into 3/4-inch pieces
1 cup shredded smoked Gouda cheese (4 oz)
1/2 cup ricotta cheese
1/4 cup fine soft bread crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
3 eggs, beaten

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate with shortening. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place eggplant in steamer basket. Cover tightly; heat to boiling. Reduce heat; steam 5 to 7 minutes or until tender.
  • In large bowl, place eggplant; mash with fork. Stir in 3/4 cup of the Gouda cheese and the remaining ingredients. Spoon mixture into pie plate. Sprinkle with remaining 1/4 cup Gouda cheese.
  • Bake uncovered about 30 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 190, Carbohydrate 13 g, Cholesterol 135 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 6 g, TransFat 0 g

EASY EGGPLANT AND TOMATO PIZZA



Easy Eggplant and Tomato Pizza image

I would have never thought about putting eggplant on a pizza, but one day I had an extra one laying around and figured it wouldn't hurt to try! This is now a personal favorite. Great way to get your kids to eat some vegetables too.

Provided by Samantha

Time 40m

Yield 6

Number Of Ingredients 7

¾ medium eggplant, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried basil
1 medium tomato, chopped
1 (16 ounce) package refrigerated pizza dough
2 cups shredded mozzarella cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place eggplant in a baking pan. Add 1 tablespoon olive oil, garlic powder, and basil; toss to coat.
  • Broil for 3 to 5 minutes, watching closely. Remove from the oven and mix in tomato. Put back in the oven and broil until eggplant is soft and just a bit golden brown, 3 to 5 minutes; be careful it doesn't burn. Remove from the oven and preheat to 450 degrees F (230 degrees C).
  • Grease a pizza pan or cookie sheet with remaining olive oil. Spread pizza dough to fit, using more dough for thick crust and less for thin. Sprinkle 1 cup mozzarella cheese on top of the dough, then the eggplant-tomato mixture, and finally remaining mozzarella.
  • Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 41.6 g, Cholesterol 24.1 mg, Fat 13.3 g, Fiber 3.7 g, Protein 16.7 g, SaturatedFat 4.5 g, Sodium 733.6 mg, Sugar 6.6 g

GARLIC MASHED POTATOES WITH EGGPLANT



Garlic Mashed Potatoes with Eggplant image

I don't care much for eggplant. But I found this an ideal way to consume it and it actually improves on the classic. Try this for a moist option of mashed potatoes with no butter, milk or gravy required. You can add more garlic if you like. I usually do. Also, the bacon is delicious, but the recipe works without it.

Provided by peawormsworth

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 10

1 eggplant, trimmed and halved lengthwise
1 tablespoon olive oil
3 potatoes, peeled and cubed
2 cloves garlic, peeled and halved
2 slices bacon
1 tablespoon bacon drippings
½ onion, cut into strips
1 tablespoon olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place eggplant halves, cut sides up, onto a baking sheet and brush with 1 tablespoon olive oil.
  • Bake eggplant in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
  • While eggplant is baking, place potatoes and garlic cloves into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and retain 1 tablespoon drippings in the skillet. When bacon is cool, crumble, and set aside. Cook and stir onion in bacon drippings until soft and translucent, about 5 minutes. Set onion aside.
  • Place eggplant, potatoes, cooked garlic cloves, and 1 tablespoon olive oil in a large bowl and mash with a potato masher until smooth and thoroughly combined. Season to taste with salt and cracked black pepper. Serve in a bowl topped with cooked onion and crumbled bacon.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 26.1 g, Cholesterol 3.3 mg, Fat 6.1 g, Fiber 5.8 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 78.6 mg, Sugar 3.8 g

LAMB AND EGGPLANT POTPIE WITH FETA POTATO CRUST



Lamb and Eggplant Potpie with Feta Potato Crust image

Categories     Lamb     Potato     Tomato     Bake     Casserole/Gratin     Feta     Parmesan     Eggplant     Winter     Cinnamon     Potluck     Gourmet

Yield Serves 8

Number Of Ingredients 19

For the lamb mixture
two 1-pound eggplants, cut into 1/2-inch cubes (about 8 cups)
5 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
2 pounds ground lamb
1 1/4 teaspoons cinnamon
2 teaspoons crumbled dried mint
1 1/4 teaspoons crumbled dried oregano
1/2 teaspoon ground allspice
a 35-ounce can Italian plum tomatoes, drained, reserving 1 cup of the juice, and chopped
2 tablespoons tomato paste
1/4 cup freshly grated Parmesan
For the topping
3 pounds russet (baking) potatoes (about 6)
2 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/3 pound grated Feta
1 tablespoon unsalted butter

Steps:

  • Make the lamb mixture
  • In a colander sprinkle the eggplant with salt and let it drain for 30 minutes. In a large skillet heat 4 tablespoons of olive oil over moderate heat, in it cook the eggplant, patted dry, in batches, stirring, for 15 minutes, or until it is tender but still holds its shape, and transfer it with a slotted spoon to a bowl. In the skillet heat the remaining 1 tablespoon oil over moderate heat and in it cook the onion, stirring, until it is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the lamb and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the orégano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the Parmesan. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Add the eggplant to the lamb mixture, combine the mixture well, and spread it in the buttered shallow 3-quart gratin dish.
  • Make the topping
  • In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the Parmesan, the Feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
  • Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely, and dot the surface with the butter, cut into bits. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.

POTATO EGGPLANT CASSEROLE



Potato Eggplant Casserole image

The combination of Potato, Egglplant and Tomatoes is perfect. This was one of the first recipes I made when my husband and I were transitioning to a more meatless menu, and found it to be delicious. I'm sure it would be great as a meat dish if you substituted the soy crumbles for ground beef or turkey. I found it orginally on vegweb.com

Provided by EMcooks

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 large eggplant
1 large potato
1 large onion
14 1/2 ounces diced tomatoes or 2 large tomatoes
2 tablespoons olive oil
12 ounces soy crumbles (soaked in boiling water) or 12 ounces textured soy protein (soaked in boiling water)
2 minced garlic cloves
2 tablespoons fresh oregano
2 tablespoons fresh basil
2 tablespoons fresh cilantro
1/4 cup fresh parsley
2 tablespoons fennel
3 cups crushed tomatoes
6 ounces fresh spinach
3 cups soy mozzarella cheese

Steps:

  • Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft. (approx. 15 minutes).
  • Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles.
  • In 9x13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of "veggie meat" sauce. Then add the layer of spinach. Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese.
  • Salt and pepper to taste.
  • Cover and bake at 400 degrees for 30-40 minutes.

Nutrition Facts : Calories 301.8, Fat 11.9, SaturatedFat 2.4, Sodium 711.1, Carbohydrate 36.5, Fiber 11.2, Sugar 11.9, Protein 16.5

BEEF 'N' EGGPLANT PIE



Beef 'n' Eggplant Pie image

Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first. -Audrey Nemeth Chesterville, Maine

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

Dough for single-crust pie
1/4 cup butter, cubed
2 cups cubed eggplant
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. , In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. , Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 368 calories, Fat 24g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

EGGPLANT AND POTATO (INDIAN)



Eggplant and Potato (Indian) image

From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.

Provided by mliss29

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons oil
1/2 teaspoon black mustard seeds
1 cup potato (boiling-type, peeled and diced)
1 cup eggplant, diced
1 1/2 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/2 teaspoon salt

Steps:

  • Heat oil over medium-high heat in a big skillet.
  • When hot, put in the mustard seeds.
  • When they start to pop, put in the vegetables. Stir once.
  • Add seasonings. Stir and fry for a minute.
  • Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
  • Stir every now and then. If vegetables stick, add a little water.
  • Dish is done when the potatoes are tender.

EGGPLANT MASHED POTATOES



Eggplant Mashed Potatoes image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 large eggplants, halved lengthwise
Salt and freshly ground black pepper to taste
1 1/2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon tahini
Pinch cayenne
1 ounce grated baby ginger
1/3 cup wheat-free soy sauce
4 cups Basic Mashed Potatoes (see recipe)

Steps:

  • Preheat oven to 400 degrees.
  • Season eggplant with salt and pepper. Roast in the oven until tender, about 20 minutes. Scoop out the flesh and chop eggplant with a knife; do not puree.
  • Heat olive and sesame oils in a medium-size pot. Add eggplant and cook until heated through. Stir in tahini, cayenne, ginger, soy sauce, salt and pepper. Stir in mashed potatoes. Cook until heated through, about 5 minutes.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 17 grams, Fiber 15 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1920 milligrams, Sugar 14 grams, TransFat 0 grams

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From cooks.com


SALAD POTATO EGGPLANT PIE RECIPE - SIMPLE CHINESE FOOD
Salad potato eggplant pie. Potatoes and tomatoes are favorite foods for children. Before going to bed last night, I asked the children how they plan to eat potatoes today? The kid said that he wanted to eat potatoes and tomatoes. At this time, I suddenly thought: Okay, let’s eat potatoes and tomatoes and cook these two ingredients together so ...
From simplechinesefood.com


EGGPLANT TOMATO PIE - ANASTASIA RECIPES
2020-07-27 Drain and mash the eggplants. Step 2: Add in the diced onion, garlic, breadcrumbs, egg, melted butter and pesto into the mash and mix until combined. Step 3: Now grease a pie pan. Prepare the tomato. Slice and layer the sliced tomato on the bottom of the pan. Then, add in the eggplant mixture.
From anastasiarecipes.com


10 BEST SWEET POTATO EGGPLANT BAKE RECIPES | YUMMLY
2022-05-26 Sweet Potato Casserole with Bacon Pecan Crumble Yummly. black pepper, brown sugar, butter, large eggs, salt, ground cinnamon and 9 more.
From yummly.com


MICHELE RIGGI'S EGGPLANT PARMESAN PIE RECIPE | COOKING CHANNEL
Preheat the oven to 350 degrees F. To assemble the pie, spoon 1 cup of the Sunday Gravy sauce over the bottom of the pie plate. Add a layer of eggplant and sprinkle 2 cups of the shredded mozzarella over the top. Repeat two more times, layering 1 cup sauce, eggplant and 2 cups mozzarella. Finish with the remaining 1 cup sauce and 2 cups mozzarella.
From cookingchanneltv.com


ITALIAN EGGPLANT PIE RECIPE - AN ITALIAN IN MY KITCHEN
2019-07-31 Instructions. Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 or 9 inch round pie plate. If desired peel the eggplant, then thinly slice (see photo), place the slices in a bowl and toss with one teaspoon of salt. Let sit for 20 minutes then drain, but do not rinse.
From anitalianinmykitchen.com


PROVENçAL EGGPLANT PIE | CANADIAN GOODNESS
Preheat the oven to 375 °F (190 °C). Roll out the dough to fit a 10-inch (25 cm) deep dish pie plate. Line the crust with a sheet of foil and fill the plate with dried peas. Bake in the middle of the oven for 15 min. Remove from oven and cool on a rack before removing the peas and foil. Arrange the eggplant slices on a parchment-lined baking ...
From dairyfarmersofcanada.ca


CHICKEN, ARTICHOKE, EGGPLANT, AND POTATO PIE "PéRE LATHUILE" RECIPE ...
Save this Chicken, artichoke, eggplant, and potato pie "Pére Lathuile" recipe and more from Paula Wolfert's World of Food: A Collection of Recipes from Her Kitchen, Travels, and Friends ...
From eatyourbooks.com


EGGPLANT AND POTATO PASTRIES - THE WASHINGTON POST
2010-07-19 Preheat the oven to 375 degrees. Combine the eggplant, potatoes, onions, garlic and parsley in a large bowl. Drizzle the oil over the chopped vegetables and sprinkle with the …
From washingtonpost.com


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