EGGPLANT RECIPE WITH POTATO (AUBERGINE ROAST)
Provided by Seb
Time 1h
Number Of Ingredients 8
Steps:
- Cut the eggplant in large cubes and soak in salty water for 10 minutes.
- Peel and cut the potatoes in cubes.
- Heat cooking oil in a pan, add 2 tsp of panch phoran, and cook for about a minute, until mustard seeds start "jumping". When the mustard seeds start popping, add potatoes, mix it well, so that potatoes are covered in spice. Add eggplants and mix everything again. Cover with the lid and cook for about 15-20 minutes. Stir the vegetables from time to time and check that they do not burn - if necessary, you can add a bit of water.
- Add turmeric, chilli powder and salt. Mix everything nicely to make sure that the spice is equally spread. Cook for a few more minutes. Your dish is ready to serve - just garnish it with some fresh coriander at the end and enjoy as a side dish or on its own.
Nutrition Facts : Calories 300 cal
EGGPLANT (AUBERGINE)-POTATO HASH
Get your wooden spoon ready for some stove-top stirring fun! This goes great with salads, spinach, etc. from vegetarian times
Provided by skat5762
Categories Breakfast
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
- Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
- Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
- Transfer to separate bowl and set aside.
- In same skillet, melt butter over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes.
- Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
- Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
- Add garlic and flour and cook, stirring, 1 minute.
- Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
- Stir in reserved potato mixture.
- Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
- During last minute of cooking, sprinkle cheese over hash.
MASHED POTATOES WITH EGGPLANT (AUBERGINE)
Make and share this Mashed Potatoes With Eggplant (Aubergine) recipe from Food.com.
Provided by HGnaien
Categories Mashed Potatoes
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
- Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
- Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
- Add eggplant mixture, yogurt, salt and pepper to potatoes.
Nutrition Facts : Calories 245.8, Fat 5.3, SaturatedFat 1, Cholesterol 1.8, Sodium 215.7, Carbohydrate 45.7, Fiber 8.1, Sugar 4.6, Protein 6
GARLIC MASHED POTATOES WITH EGGPLANT
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
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
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