Easy Mashed Spicy Eggplant And Potatoes Recipes

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ROASTED EGGPLANT AND POTATOES RECIPE



Roasted Eggplant and Potatoes Recipe image

Roasted eggplant, zucchini, potatoes, and sliced mushrooms are seasoned with Ranch dressing dry mix packet and oil, then roasted in a hot oven.

Provided by Paula Rhodes

Categories     Vegetables and Side Dishes

Time 1h20m

Number Of Ingredients 9

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 ( don't peel and slice into 1-inch chunks)
1/2 yellow onions (cut into thin wedges)
5 ounces mushrooms (thickly sliced)
1 tablespoon red bell peppers (finely chopped)

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.

Nutrition Facts : ServingSize 1, Calories 154 kcal, Carbohydrate 33 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 498 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 2 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

NORTHEASTERN POTATO, EGGPLANT AND PEPPERS



Northeastern Potato, Eggplant and Peppers image

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.

Provided by Julia Moskin

Categories     dinner, easy, weekday, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 medium-size potatoes, like Yukon Gold, peeled
1 large eggplant, peeled
2 green bell peppers, stemmed and seeded
1/2 cup chicken stock or water
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons black or balsamic vinegar
Vegetable oil for frying
Salt to taste
1 tablespoon coarsely chopped garlic

Steps:

  • Cut potatoes and eggplant into wedges about 3 inches long. Cut peppers into pieces about 1 inch by 3 inches. In a bowl, whisk together stock, cornstarch, soy sauce and vinegar.
  • In a wok, heat 3 cups oil to about 350 degrees, until a bit of potato bubbles fiercely when dropped in. Working in batches to avoid crowding pan, deep-fry potatoes, then eggplant, until golden all over and brown around edges, about 5 minutes a batch. Drain on paper towels and sprinkle with salt.
  • Discard frying oil from wok and reheat wok over high heat until a drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and add peppers, stir-frying briskly until edges just start to brown. Add garlic, stir-fry 30 seconds, then return fried potatoes and eggplant to wok, stir-frying to combine.
  • 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.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 54 grams, Carbohydrate 44 grams, Fat 61 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1135 milligrams, Sugar 10 grams, TransFat 0 grams

EGGPLANT AND POTATO GRATIN



Eggplant and Potato Gratin image

In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.

Provided by Nik Sharma

Categories     casseroles, vegetables, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 Japanese eggplants (12 ounces total)
1 russet potato (about 14 ounces)
2 tablespoons melted ghee or oil, plus more for greasing the baking dish
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 teaspoon red-pepper flakes, such as Aleppo
1/2 teaspoon ground cinnamon
Kosher salt
1 (14-ounce) can crushed or diced tomatoes
4 garlic cloves, peeled and grated
2 tablespoons bread crumbs
2 tablespoons grated Parmesan

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.

EASY MASHED SPICY EGGPLANT AND POTATOES



Easy Mashed Spicy Eggplant and Potatoes image

Number Of Ingredients 13

2 to 3 small oval eggplant (about 1 pound total)
2 tablespoons peanut oil
1 1/2 teaspoons cumin seeds
2 tablespoons peeled minced fresh ginger
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
2 medium-large russet potatoes (about 3/4 pound), peeled and finely chopped
1 large tomato, finely chopped
1 cup finely chopped fresh cilantro, including soft stems
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, or to taste
1 teaspoon melted ghee (optional)
Chopped cilantro

Steps:

  • 1. Peel and coarsely chop the eggplants. Then place them in a microwave-safe dish. Cover and cook on high 5 to 6 minutes, or until quite soft. Let cool, then coarsely mash. 2. Heat the oil in a small nonstick wok or skillet and add the cumin seeds they should sizzle upon contact with the hot oil., Quickly add the ginger, coriander, and cumin, then mix in the potatoes, tomato, cilantro, green chili peppers, and salt. Cover the pan and cook, stirring occasionally, over medium-high heat, about 5 minutes.3. Mix in the mashed eggplant, reduce the heat to low and continue to cook until the potatoes are soft, 15 to 20 minutes. Add the ghee (if using) and mash some of the potatoes during the last 5 minutes of cooking. Transfer to a serving dish, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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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