Eggplant (Aubergine)-Potato Hash |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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Get your wooden spoon ready for some stove-top stirring fun! This goes great with salads, spinach, etc. from vegetarian times Ingredients:
2 1/2 cups peeled diced potatoes |
3/4 cup vegetable broth |
1 tablespoon unsalted butter |
1 medium onion, minced |
1 tablespoon olive oil |
4 cups peeled diced eggplants |
1 garlic clove, minced |
1 tablespoon flour |
3/4 cup milk |
1/4 cup grated parmesan cheese |
Directions:
1. In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
2. Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
3. Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
4. Transfer to separate bowl and set aside.
5. In same skillet, melt butter over medium heat.
6. Add onion and cook, stirring often, until softened, about 5 minutes.
7. Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
8. Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
9. Add garlic and flour and cook, stirring, 1 minute.
10. Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
11. Stir in reserved potato mixture.
12. Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
13. During last minute of cooking, sprinkle cheese over hash.
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