EGGPLANT AND POTATO RECIPE RECIPES

EGGPLANT AND POTATO (INDIAN) RECIPE - FOOD.COM

Eggplant and Potato (Indian) Recipe - Food.com 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.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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.

Nutrition Facts : Calories 157.9, FatContent 13.9, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 294.4, CarbohydrateContent 8.2, FiberContent 1.7, SugarContent 0.8, ProteinContent 1.1

POTATO EGGPLANT CASSEROLE RECIPE - FOOD.COM

Potato Eggplant Casserole Recipe - Food.com 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

Total Time 1 hours 30 minutes

Prep Time 50 minutes

Cook Time 40 minutes

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

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, FatContent 11.9, SaturatedFatContent 2.4, CholesterolContent 0, SodiumContent 711.1, CarbohydrateContent 36.5, FiberContent 11.2, SugarContent 11.9, ProteinContent 16.5

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