POTATO AND EGGPLANT RECIPES

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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

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

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

More about "potato and eggplant recipes"

EGGPLANT AND POTATO CASSEROLE RECIPE | RACHAEL RAY
The eggplants from our garden are light-purple skinned Italian seed eggplants. They’re just gorgeous, they don’t even look real. I used Adirondack potatoes here (there are Adirondack Blues, which have blue flesh and blue skin, and Adirondack Reds, with red skin and red flesh), but you could use any potato you want—even starchy russets, but peel them first. You can assemble the casserole way ahead and just bake it off whenever you like.
From rachaelray.com
  • Prepare the eggplant: Position one rack in the upper third and one in the lower third of the oven and preheat to 425°F.Meanwhile, cut the eggplants crosswise into 1/4-inch-thick rounds. Salt the slices and let them drain on paper or kitchen towels for 5 minutes or so.In a small saucepan, combine the EVOO, garlic, and rosemary and heat to infuse the oil. Lightly brush the eggplant slices with the garlic-rosemary oil (not all the oil gets used; save some for the potatoes) and arrange them on 2 baking sheets. Roast them until nice and golden, 20 to 25 minutes, switching the sheets from one rack to the other halfway through and flipping the eggplant over at the same time.Meanwhile, make the sauce: In a medium saucepan, heat the EVOO (3 turns of the pan) over medium heat. Add the carrot, frying peppers, onion, celery, garlic, and chile. Season with a little bit of fennel pollen, salt, and pepper. Sweat the vegetables out until they’re very tender. Add the tomatoes, breaking them up a bit, and the basil, cover, and simmer for 20 minutes.Meanwhile, prep the potatoes: Cut the potatoes into 1/4-inch-thick rounds so they look like really fat potato chips. Put them into a saucepan of cold water, bring the water to a boil, salt the water, and boil the potatoes for about 5 minutes. Drain them, run cold water over them, then drain them very, very well on a kitchen towel.In a very large skillet, heat the remainder of that garlic-rosemary oil. Working in batches, add the potatoes and cook until very crispy on both sides. Salt them when they come out of the pan. They should look like fat crispy potato chips.Preheat the oven to 350°F.To assemble the casserole: Spoon 1 to 1 1/2 cups of the sauce into the bottom of a 1 1/2-quart baking dish. Shingle in half of the eggplant and potatoes. Cover with half the mozzarella and a fat handful of Parm. Top with another 1 to 1 1/2 cups of sauce (enough to completely cover the first layer), then make another row of eggplant and potato shingled and dot that with just a little bit of sauce (there will probably be only about 1/2 cup left by the time you get to the top layer) Arrange the remaining mozzarella on top and then and another sprinkle of Parm up on top of that.Bake until it’s bubbling and browned on top, 25 to 30 minutes.
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EGGPLANT AND POTATO CASSEROLE RECIPE | RACHAEL RAY
The eggplants from our garden are light-purple skinned Italian seed eggplants. They’re just gorgeous, they don’t even look real. I used Adirondack potatoes here (there are Adirondack Blues, which have blue flesh and blue skin, and Adirondack Reds, with red skin and red flesh), but you could use any potato you want—even starchy russets, but peel them first. You can assemble the casserole way ahead and just bake it off whenever you like.
From rachaelray.com
  • Prepare the eggplant: Position one rack in the upper third and one in the lower third of the oven and preheat to 425°F.Meanwhile, cut the eggplants crosswise into 1/4-inch-thick rounds. Salt the slices and let them drain on paper or kitchen towels for 5 minutes or so.In a small saucepan, combine the EVOO, garlic, and rosemary and heat to infuse the oil. Lightly brush the eggplant slices with the garlic-rosemary oil (not all the oil gets used; save some for the potatoes) and arrange them on 2 baking sheets. Roast them until nice and golden, 20 to 25 minutes, switching the sheets from one rack to the other halfway through and flipping the eggplant over at the same time.Meanwhile, make the sauce: In a medium saucepan, heat the EVOO (3 turns of the pan) over medium heat. Add the carrot, frying peppers, onion, celery, garlic, and chile. Season with a little bit of fennel pollen, salt, and pepper. Sweat the vegetables out until they’re very tender. Add the tomatoes, breaking them up a bit, and the basil, cover, and simmer for 20 minutes.Meanwhile, prep the potatoes: Cut the potatoes into 1/4-inch-thick rounds so they look like really fat potato chips. Put them into a saucepan of cold water, bring the water to a boil, salt the water, and boil the potatoes for about 5 minutes. Drain them, run cold water over them, then drain them very, very well on a kitchen towel.In a very large skillet, heat the remainder of that garlic-rosemary oil. Working in batches, add the potatoes and cook until very crispy on both sides. Salt them when they come out of the pan. They should look like fat crispy potato chips.Preheat the oven to 350°F.To assemble the casserole: Spoon 1 to 1 1/2 cups of the sauce into the bottom of a 1 1/2-quart baking dish. Shingle in half of the eggplant and potatoes. Cover with half the mozzarella and a fat handful of Parm. Top with another 1 to 1 1/2 cups of sauce (enough to completely cover the first layer), then make another row of eggplant and potato shingled and dot that with just a little bit of sauce (there will probably be only about 1/2 cup left by the time you get to the top layer) Arrange the remaining mozzarella on top and then and another sprinkle of Parm up on top of that.Bake until it’s bubbling and browned on top, 25 to 30 minutes.
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GARLIC MASHED POTATOES WITH EGGPLANT RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category Side Dish, Potato, Mashed Potato Recipes
Calories 169.8 calories per serving
  • 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.
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NORTHEASTERN POTATO, EGGPLANT AND PEPPERS RECIPE - NYT COOKING
Di san xian is a Dongbei classic that loosely means “three delights from the earth.” It is a stir-fry of golden fried potatoes, eggplant wedges and crisp green peppers, laced with vinegar and studded with garlic, that tastes like much more than the sum of its parts.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine asian, chinese
Calories 731 per serving
  • Add half the liquid mixture. Let simmer, stirring gently, until sauce is hot and thickened. Taste vegetables for doneness; they should be tender but not mushy. Cook, adding liquid a little at a time and allowing it to cook down, until vegetables are done. Serve immediately.
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HOT POTATO AND EGGPLANT RECIPE - SIMPLE CHINESE FOOD
Potatoes and eggplants are steamed and eaten hot, healthy and nutritious. Add coriander, bowl of juice, hot and sour and refreshing, very delicious drip steamed vegetables. The combination of potato and eggplant is more delicious and nutritious than a single steamed eggplant.
From simplechinesefood.com
Reviews 5.0
Total Time 30 minutes
Cuisine Chinese
  • Add a bowl of juice to the dish to be served on the plate.
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EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY
Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley
From tasty.co
Reviews 97
Calories 644 calories per serving
  • Enjoy!
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POTATO AND EGGPLANT TORTILLA ESPAÑOLA | CHRISTOPHER ...
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Total Time 30 minutes
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ROASTED EGGPLANT AND POTATOES: OUR FAVORITE WAY TO EAT ...
Dec 10, 2009 · Ingredients 1 small eggplant - cut into 1-inch cubes 1 teaspoon salt 3 medium potatoes - scrubbed but unpeeled and cut into 1-inch chunks Olive oil spray One 0.7-ounce envelope salad dressing mix - I like ranch 2 medium zucchini - scrubbed but unpeeled and cut into 1-inch chunks ½ onion cut into ...
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POTATO AND EGGPLANT BAKE - DELIGHTFUL VEGANS
Jul 18, 2016 · Layer the onion, garlic, potatoes, eggplant and basil leaves in an oven proof dish. Pour over coconut cream. Mix ingredients of top layer. Sprinkle over the top. Bake in the oven at 180? for one hour. If it starts to brown too much on top, cover with alfoil. ? Previous Post. Chickpea, Pumpkin and Dill Burgers. Next Post ?.
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LAYERED EGGPLANT-POTATO BAKE - GRAB A PLATE
Oct 21, 2020 · Add half the onion to the top of the potatoes. Add about of the remaining sauce over the potatoes followed by half the Mozzarella cheese. Repeat with the remaining eggplant, potatoes, onion, sauce and more cheese. Cover and bake for 60-90 minutes, or until the potatoes are fork-tender.
From azgrabaplate.com
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POTATO AND EGGPLANT BAKE - DELIGHTFUL VEGANS
Jul 18, 2016 · Layer the onion, garlic, potatoes, eggplant and basil leaves in an oven proof dish. Pour over coconut cream. Mix ingredients of top layer. Sprinkle over the top. Bake in the oven at 180? for one hour. If it starts to brown too much on top, cover with alfoil. ? Previous Post. Chickpea, Pumpkin and Dill Burgers. Next Post ?.
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LAYERED EGGPLANT-POTATO BAKE - GRAB A PLATE
Oct 21, 2020 · Layered Eggplant-Potato Bake! 1. Add a bit of olive oil to the baking dish, and about 1/4 cup of your favorite jarred marinara sauce. 2. Add a layer of eggplant slices. 3. Next, a layer of thinly sliced potato and some onion. 4. Add the marinara sauce over the potato layer, along with shredded Mozzarella.
From azgrabaplate.com
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EGGPLANT, ONIONS, AND POTATOES - LIDIA
To poach the eggplants and onions: Put 1½ cups of the vinegar and 2 quarts cold water in the shallow saucepan, and heat to a boil. Drop in the eggplant wedges and the split-open onions, cover the pan, and return to a boil. Set the cover ajar, and adjust the heat to maintain a steady gentle boil. Cook about 30 minutes, occasionally tumbling the ...
From lidiasitaly.com
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EGGPLANT RECIPE WITH POTATO (AUBERGINE ROAST) - ONLINE ...
Apr 05, 2018 · Method: Step 1. Cut the eggplant in large cubes and soak in salty water for 10 minutes. Step 2. Peel and cut the potatoes in cubes. Step 3. Heat cooking oil in a pan, add 2 tsp of panch phoran, and cook for about a minute, until mustard seeds start “jumping”.
From happybellyfish.com
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ALOO BAINGAN (POTATO AND EGGPLANT) - MANJULA'S KITCHEN ...
Sep 28, 2008 · If you want to try this recipe with a greatly reduced amount of oil used, try boiling the potatoes, and grilling the eggplant. You will need to cut the eggplant into 1/2? slices, just to make it easier to grill. Have about 1 tbsp of oil in a small bowl and a pastry/basting brush, heat a ridged grill.
From manjulaskitchen.com
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DI SAN XIAN (STIR FRIED EGGPLANT, POTATO AND PEPPER, ??? ...
Mar 14, 2017 · Place eggplant into a large bowl and sprinkle with 2 teaspoons of salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes. Drain the eggplant and dry thoroughly with a paper towel.
From omnivorescookbook.com
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ALOO BAINGAN RECIPE - POTATO EGGPLANT CURRY - VEGAN RICHA
Jan 21, 2016 · Instant Pot: Follow steps 1 and 2 on saute. Add coriander and turmeric and tomatoes and mix in, cook for a minute. Add eggplant, potatoes, 1/4 cup water and salt and cook on manual for 4 to 5 minutes. Release the pressure after 10 mins. Taste and adjust salt and spice.
From veganricha.com
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POTATO EGGPLANT RECIPE | BANGAN RECIPE VILLAGE STYLE - YOUTUBE
Potato eggplant recipe bangan recipe village life style#gayonkilife#villagelife
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