Eggplant & potato bake. Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother!
Solanum melongena is grown worldwide for its edible fruit.
Most commonly purple, the spongy, absorbent fruit is used in several cuisines..
The eggplant is a nightshade vegetable, like potatoes, tomatoes, and peppers.
You can cook Eggplant & potato bake using 12 ingredients and 8 steps. Here is how you cook that.
Ingredients of Eggplant & potato bake
- It's 1 of large eggplant, sliced 1/4" thick.
- You need 3 of large potatos of choice, thinly sliced (I've used red).
- Prepare 1 of medium bell pepper of choice, diced (I've used yellow).
- You need 1 of small onion of choice, diced (I've used yellow).
- It's 1 pound of ground meat of choice (I've used extra-lean turkey).
- It's 2 tablespoon of extra virgin olive oil.
- You need 2 tablespoon of tomato paste (I've used Hunt's brand).
- You need 1 tablespoon of concentrate beef broth (I've used Bovril brand).
- Prepare 2 tablespoon of fresh basil, coarsly chopped.
- It's to taste of Fresh ground black pepper,.
- It's of Water.
- You need 1 block of feta cheese, crumbled.
It originally comes from India and Asia, where it still grows wild. Eggplants made their way to Europe with the Islamic. The eggplant, or aubergine, provides fiber and a range of nutrients. This low calorie vegetable features in the Mediterranean diet.
Eggplant & potato bake step by step
- In a large sauce pan, heat up the oil at medium-high heat, add in the bell pepper and the onion and cook for a minute or two..
- Add in the meat and fully cook..
- Lower the heat, add fresh ground black pepper, fresh basil, tomato paste and concentrate beef broth and mix well. Add a little bit of water to make it saucier and put aside..
- In a oven proof glass dish, layer half of the potato slices at the bottom, top with half of the eggplant slices and cover with half of the meat mix. Repeat once..
- Top the dish with the crumbled feta cheese, cover and cook in a pre-heated oven at 375° for 45 minutes..
- Uncover and cook for another 15 mimutes..
- Serve with a green salad or veggies..
- Enjoy!.
Many of us are most familiar with eggplants that are large and. How to cook eggplant in a pan Sautéed eggplant makes a great addition to curries and stir-fries, where it can take the place of meat. The eggplant can be cubed or cut into rounds, depending on your preference. To cook eggplant in a pan on the stove, simply heat olive oil in a pan over medium or medium-high. Eggplants—also known as aubergine or brinjal—are warm-weather vegetables that are harvested in mid- to late summer.
