Eggplant With Red Potatoes Recipes

ROASTED EGGPLANT AND POTATOES RECIPE

Steps:

• Preheat oven to 425˚ F.
• Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer the extra flavor of olive oil).
• Toss the eggplant with salt and place in a colander for 30 minutes to drain off bitter juices. (I often skip this part if my eggplant is small and very fresh.)
• Put the potatoes into a large bowl and spray with oil. Toss to lightly coat all pieces. Sprinkle half of the salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
• Rinse eggplant well and pat dry. Put the eggplant, zucchini, onions, mushrooms, and red pepper in a large bowl, spray with oil and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.
• Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.

GREEK EGGPLANT AND POTATOES

Steps:

• Preheat the oven to 400 degrees.
• In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
• On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
• Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
• Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.
• Preheat the oven to 400 degrees.
• In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes and parsley and stir in. Add a lid, turn the heat to low and simmer while you prepare the vegetables.
• On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil. Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.
• Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes. Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.
• Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.

EGGPLANT AND POTATO MOUSSAKA

Steps:

• Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
• While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
• Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
• Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
• In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

RED POTATO AND EGG SALAD

Steps:

• Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

EGGPLANT AND POTATO CURRY

Steps:

• Heat oil in a pan. Add spices, tomatoes, sugar and salt.
• Cook on medium heat for 3 minutes till the tomatoes are soft.
• Add potatoes and eggplant. Cook for about 5 minutes.
• Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
• Serve hot with white rice.

ROASTED EGGPLANT AND RED PEPPER TOPPING

Steps:

• Preheat oven to 450°F.
• Toss vegetables with oil, salt, and pepper in a bowl, then spread in an oiled large shallow (1-inch-deep) baking pan. Roast vegetables in middle of oven, stirring occasionally, until tender, 25 to 30 minutes. Cool in pan on a rack, then coarsely mash with a potato masher and stir in basil.

EGGPLANT AND POTATO GRATIN

Steps:

• Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
• Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
• Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
• In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
• Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

EGGPLANT WITH RED POTATOES

Steps:

• 1. Heat the oil in a large cast iron or nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then add the eggplant, potatoes, and green chili peppers. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.2. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 to 25 minutes. Stir every 3 to 4 minutes.3. Add the mango powder and cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

EGGPLANT WITH RED POTATOES

Steps:

• 1. Heat the oil in a large cast iron or nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, turmeric, and salt, then add the eggplant, potatoes, and green chili peppers. Cover the pan and cook over high heat, stirring, until heated through, 2 to 3 minutes.2. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the potatoes are tender and the eggplant is very soft, 20 to 25 minutes. Stir every 3 to 4 minutes.3. Add the mango powder and cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GARLIC MASHED POTATOES WITH EGGPLANT

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.