Eggplant And Potato Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGPLANT AND TOMATO PIE

Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 2h

Yield 1 pie, serving 6 generously

Number Of Ingredients 11



Eggplant and Tomato Pie image

Steps:

  • Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
  • Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
  • Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams

1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
1 1/2 pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
1/3 cup milk
1 1/2 cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil

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

Provided by Rachel Gaewski

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14



Eggplant Potato Tomato Stew Recipe by Tasty image

Steps:

  • Preheat the oven to 400ºF (200ºC).
  • With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
  • Drain the potatoes, and rinse with cold water. Peel off the skin.
  • Cut the potatoes into ½-inch (1 cm) pieces and set aside.
  • Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
  • Bake for 25 minutes, flipping halfway through.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
  • Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
  • Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
  • Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
  • Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
  • Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams

4 medium yukon potatoes
2 medium eggplants, chopped
2 red bell peppers, seeded and chopped
5 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste, divided
¾ teaspoon pepper, plus more to taste, divided
1 medium yellow onion, diced
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
15 oz chickpeas, 1 can, drained and rinsed
3 medium beefsteak tomatoes, diced
1 ½ cups low sodium vegetable broth
fresh parsley, for serving

CRISP POTATO-EGGPLANT TART

Provided by Food Network

Time 55m

Yield 1 (9-inch) tart, 6 servings

Number Of Ingredients 7



Crisp Potato-Eggplant Tart image

Steps:

  • Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
  • Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
  • Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
  • Preheat oven to 375 degrees.
  • Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

2 1/4 cups finely diced peeled eggplant
1 teaspoon coarse salt, plus more, to taste
2 tablespoons, plus 1/4 cup safflower oil
3 tablespoons minced shallots
4 large baking potatoes, like russets
Black pepper, to taste
1/4 cup (1/2 stick) unsalted butter

GARLIC MASHED POTATOES WITH EGGPLANT

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



Garlic Mashed Potatoes with Eggplant image

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

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

LAMB AND EGGPLANT POTPIE WITH FETA POTATO CRUST

Categories     Lamb     Potato     Tomato     Bake     Casserole/Gratin     Feta     Parmesan     Eggplant     Winter     Cinnamon     Potluck     Gourmet

Yield Serves 8

Number Of Ingredients 19



Lamb and Eggplant Potpie with Feta Potato Crust image

Steps:

  • Make the lamb mixture
  • In a colander sprinkle the eggplant with salt and let it drain for 30 minutes. In a large skillet heat 4 tablespoons of olive oil over moderate heat, in it cook the eggplant, patted dry, in batches, stirring, for 15 minutes, or until it is tender but still holds its shape, and transfer it with a slotted spoon to a bowl. In the skillet heat the remaining 1 tablespoon oil over moderate heat and in it cook the onion, stirring, until it is softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add the lamb and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the orégano, and the allspice, and cook the mixture, stirring, for 1 minute. Add the tomatoes with the reserved juice, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the Parmesan. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Add the eggplant to the lamb mixture, combine the mixture well, and spread it in the buttered shallow 3-quart gratin dish.
  • Make the topping
  • In a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl, add the butter, the Parmesan, the Feta, and salt and pepper to taste, and stir the mixture until it is combined well and butter is melted.
  • Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely, and dot the surface with the butter, cut into bits. Bake the potpie in the middle of a preheated 400°F. oven for 35 to 40 minutes, or until it is browned lightly.

For the lamb mixture
two 1-pound eggplants, cut into 1/2-inch cubes (about 8 cups)
5 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
2 pounds ground lamb
1 1/4 teaspoons cinnamon
2 teaspoons crumbled dried mint
1 1/4 teaspoons crumbled dried oregano
1/2 teaspoon ground allspice
a 35-ounce can Italian plum tomatoes, drained, reserving 1 cup of the juice, and chopped
2 tablespoons tomato paste
1/4 cup freshly grated Parmesan
For the topping
3 pounds russet (baking) potatoes (about 6)
2 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/3 pound grated Feta
1 tablespoon unsalted butter

EGGPLANT AND POTATO GRATIN

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



Eggplant and Potato Gratin image

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.

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

GREEK SHEPHERD'S PIE

It's hard to resist a big scoop of this comforting casserole with its fluffy mashed potato topping. Eggplant, lamb and ground turkey complement each other nicely in the stick-to-your-ribs filling. -Sharon Ann McGray, San Francisco, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17



Greek Shepherd's Pie image

Steps:

  • Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside. , Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish., In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.

Nutrition Facts :

5-1/2 cups cubed eggplant (about 1 large)
2 teaspoons salt
4 large potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup butter
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 pound ground lamb
1/2 pound ground turkey
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

POTATO EGGPLANT CASSEROLE

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

Provided by EMcooks

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15



Potato Eggplant Casserole image

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, Fat 11.9, SaturatedFat 2.4, Sodium 711.1, Carbohydrate 36.5, Fiber 11.2, Sugar 11.9, Protein 16.5

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

CRISP POTATO-EGGPLANT TART

Provided by Charlie Palmer

Categories     Potato     Appetizer     Side     Bake     Sauté     Eggplant     Fall     Shallot     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes one 9-inch tart

Number Of Ingredients 7



Crisp Potato-Eggplant Tart image

Steps:

  • Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
  • Heat 2 tablespoons of oil in a medium sauté pan over medium heat. Add the eggplant and shallots and sauté for about 6 minutes, or until very tender. Remove from heat and set aside.
  • Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
  • Preheat oven to 375°F.
  • Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick sauté pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season to taste with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season to taste with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

2 1/4 cups finely diced, peeled eggplant
1 teaspoon coarse salt plus more to taste
1/4 cup plus 2 tablespoons safflower oil
3 tablespoons minced shallots
4 large Idaho potatoes
Pepper
1/4 cup (1/2 stick) unsalted butter

More about "eggplant and potato pie recipes"

ROASTED EGGPLANT AND POTATOES: OUR FAVORITE WAY TO EAT …
Toss the eggplant with salt and place in colander for 30 minutes to drain off bitter juices. Put the potatoes in a large bowl and spray with oil. Toss …
From saladinajar.com
5/5 (1)
Total Time 1 hr 20 mins
Category Vegetables And Side Dishes
Calories 154 per serving
  • Use a silicone baking mat or cover cookie sheet with sides with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer extra flavor of olive oil).
  • Put the potatoes in a large bowl and spray with oil. Toss to lightly coat all pieces. Add 1/2 of salad dressing mix and toss again. Spread on prepared baking sheet and roast for 10 minutes.
roasted-eggplant-and-potatoes-our-favorite-way-to-eat image


CHEESY BAKED EGGPLANT, TOMATO & POTATO PIE - FAST
2 medium sized eggplants (aubergines) trimmed and sliced lengthways about ¼ inch (1/2cm) thick. Pre-heat the oven to 375F (190C). Put …
From edibletcetera.com
Estimated Reading Time 6 mins
cheesy-baked-eggplant-tomato-potato-pie-fast image


EGGPLANT POTATO PHYLLO PIE - CALIFORNIA GREEK GIRL
Preheat the oven to 350 degrees. Grease a 9x12 casserole pan. Layer ½ pound phyllo sheets, brushing with butter after each layer in the pan. …
From californiagreekgirl.com
Reviews 11
Servings 12
Cuisine Greek
Category Main Dish
eggplant-potato-phyllo-pie-california-greek-girl image


BEEF AND EGGPLANT PIES WITH PARMESAN AND POTATO …
Add milk to pan and mash until smooth. Stir parmesan through mash. Arrange beef-mince mixture and eggplant slices, in layers, in 4 x 375ml-capacity ovenproof ramekins, topping each with one-quarter of the potato mash. Place …
From healthyfood.com
beef-and-eggplant-pies-with-parmesan-and-potato image


EGGPLANT, POTATO, AND CHICKPEA CURRY - ANDREA MEYERS
Add the curry powder and stir, cooking for 1 minute, then add the tomato paste and stir. Add the warm water, salt, and chickpeas, and eggplant, then bring to a boil. Reduce heat to medium and cook for 8 to 10 minutes, …
From andreasrecipes.com
eggplant-potato-and-chickpea-curry-andrea-meyers image


POTATO AND EGGPLANT BAKE - DELIGHTFUL VEGANS
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 …
From delightfulvegans.com
potato-and-eggplant-bake-delightful-vegans image


LAYERED EGGPLANT-POTATO BAKE - GRAB A PLATE
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 …
From azgrabaplate.com
layered-eggplant-potato-bake-grab-a-plate image


EGGPLANT PARMESAN PIE - JILL'S TABLE
1. Brush a 9-inch (23 cm) deep dish pie plate with olive oil. Add bread crumbs and tip so that the breadcrumbs cover the entire surface. Set aside. 2. Place eggplant slices on two heavily oiled baking pans. Brush top of eggplant …
From jillstable.ca
eggplant-parmesan-pie-jills-table image


GREEK EGGPLANT AND POTATOES - HEATHER CHRISTO
Preheat the oven to 400 degrees. In a medium saucepan, add ½ cup olive oil over medium heat. Add the onions and the garlic and stir often, cooking until translucent about 5 minutes. Add the crushed tomatoes …
From heatherchristo.com
greek-eggplant-and-potatoes-heather-christo image


ITALIAN EGGPLANT PIE RECIPE - AN ITALIAN IN MY KITCHEN
Instructions. Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 or 9 inch round pie plate. If desired peel the eggplant, then thinly slice (see photo), place the slices in a bowl and toss with one teaspoon of salt. Let …
From anitalianinmykitchen.com
italian-eggplant-pie-recipe-an-italian-in-my-kitchen image


MUSHROOM, EGGPLANT, AND POTATO PIE RECIPE - LA CUCINA ITALIANA
Line a round baking dish (9-inch diameter, 1 1/2-inch height) with parchment paper; grease it with oil and sprinkle it with a bit of the breadcrumb mixture; add a layer of potatoes, season with salt, then add a layer of the breadcrumb mixture; add a layer of mushrooms, season with salt, and cover with another layer of the breadcrumb mixture and a layer of eggplant.
From lacucinaitaliana.com
Servings 4
Estimated Reading Time 1 min
Category Sides And Vegetables
Total Time 1 hr 15 mins


EGGPLANT AND POTATO RAGOUT WITH FETA TOPPING
In colander, sprinkle eggplant with 1 tsp (5 mL) of the salt ; set aside. Meanwhile, in large deep Dutch oven, heat 3 tbsp (50 mL) of the oil over medium-high heat; brown potatoes. Remove potatoes to plate.
From canadianliving.com


RECIPE: POTATO AND EGGPLANT PIE STEP BY STEP WITH PICTURES
For the dough, add sugar, yeast and 2 tablespoons of flour to the warm water, stir and leave for 10-15 minutes to activate the yeast. When the time has passed, add sour cream, vegetable oil, salt and sifted flour in small portions.
From handy.recipes


EGGPLANT AND POTATO RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


POTATO AND EGGPLANT RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes Vegetarian Vegetarian Stuffed Green Pepper Recipe Vegetarian Stuffed Jalapeno Pepper Recipes Stuffed Peppers Vegetarian Recipes Keto Diet As A Vegetarian Quick …
From recipeschoice.com


EGGPLANT AND POTATO CASSEROLE RECIPE | EAT SMARTER USA
Rinse the tomatoes, dry, remove the stem and cut into slices. Peel and finely chop the onion and garlic. 2. Preheat the oven to 200°C / 400°F. Grease a baking dish with oil. 3. Saute the onion and garlic in hot butter until translucent. Sprinkle with flour and saute. Stir in the milk and gradually bring to a boil.
From eatsmarter.com


BAKED EGGPLANT AND POTATOES WITH TOMATO SAUCE - MANGIA BEDDA
Bake for 25 minutes and flip halfway through. While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste. Add the baked potato and eggplant slices to the tomato sauce.
From mangiabedda.com


EGGPLANT, CORN, AND TOMATO PIE RECIPE - FOOD NEWS
MIDDLE ROW. • 6 Grilled Eggplant Topped with Goat Cheese and Tomato. • 7 Braised Eggplant and Tomatoes. • 8 Panzanella With Roasted Squash and Tomatoes. • 9 Summer Squash with Baked Eggs. • 10 Potato, Squash, and Goat Cheese Gratin. BOTTOM ROW. • 11 Potatoes, Green Beans, and Corn in Lemon Brown Butter Sauce. • 12 Cherry Tomato Bites.
From foodnewsnews.com


EGGPLANT PARMESAN PIE - CHEF JEAN PIERRE
Preheat Oven to 375°. Cut the eggplant into ¼ inch thick (max.) slices. Dredge each slice into flour and into the egg mixture and the panko mixture. Sauté each slice into olive oil until golden brown. Coat the bottom of an oven proof fry pan with some extra virgin olive oil. Cover the bottom of the pan with 7 to 8 rounds slices of the golden ...
From chefjeanpierre.com


CURRIED EGGPLANT & POTATO PIE RECIPE - FOOD.COM
A low-fat veggie pie, high in taste. Preheat the oven to 425°F Cook the potatoes in lightly salted simmering water for 15-20 minutes until just tender - don't let the water boil or the potatoes will break up.
From food.com


EGGPLANT AND POTATO CASSEROLE RECIPE | RACHAEL RAY
Preparation. 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 …
From rachaelray.com


EGGPLANT WITH POTATOES A CLASSIC VEGETARIAN DISH.
Now add the pieces of eggplant, then top with the onion, pepper, salt, black pepper and potato. Give it a good stir, then add the water. Bring it up to a boil, then lower te heat to a gentle simmer and allow to cook for about 25 minutes with the saucepan covered. Be sure to stir every 7 minutes or so.
From caribbeanpot.com


POTATO MINCEMEAT PIE WITH EGGPLANT - HANDY.RECIPES
Mixed a few recipes and added some of my own. Tasty, quite tender and filling dish came out. Author of the recipe. Ingredients for potato pie with stuffing and eggplant: Potatoes - 500 g Mashed meat (for stuffing) - 500 g Eggplant - 1 pc Carrot (boiled) - 1 pc Tomato paste - 2 tablespoon Hard cheese - 100 g Sour cream - 200 g Garlic - 2 clove Onions Cream (for …
From handy.recipes


EGGPLANT AND POTATO CURRY RECIPE - FOOD & WINE
Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes. Step 3. Cut each eggplant open and spoon the pulp into the potato ...
From foodandwine.com


EGGPLANT SHEPHERD'S PIE RECIPE | REAL SIMPLE
Cook eggplant, onions, and carrots, stirring, until tender and starting to brown, 10 to 15 minutes. Stir in broth, tomato paste, parsley, pepper, and 3/4 teaspoon salt; bring to a simmer. Cook, stirring often, until thickened, about 15 minutes. Cover and keep warm.
From realsimple.com


EGGPLANT POTATO PATTIES - EAT SOMETHING VEGAN
In a medium bowl, whisk the flour, oat milk, paprika, onion powder, salt, and pepper until smooth. 3. Make the patty. Place an eggplant slice onto a plate and carefully spread about two tbsp. (or more, depending on how big the slice is) of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.
From eatsomethingvegan.com


PROVENçAL EGGPLANT PIE | CANADIAN GOODNESS
Preheat the oven to 375 °F (190 °C). Roll out the dough to fit a 10-inch (25 cm) deep dish pie plate. Line the crust with a sheet of foil and fill the plate with dried peas. Bake in the middle of the oven for 15 min. Remove from oven and cool on a rack before removing the peas and foil. Arrange the eggplant slices on a parchment-lined baking ...
From dairyfarmersofcanada.ca


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


EGGPLANT PARMESAN POTATO CASSEROLE - CONTENTEDNESS COOKING
Proceed with a layer of eggplant slices, season with salt and pepper. Add a layer white sauce, followed by potato slices, again add a pinch of salt and pepper. Repeat this until everything is gone. The last layer should be white sauce. Sprinkle with a generous amount of prepared vegan Parmesan and bake for around 25 minutes at 425 ° F.
From contentednesscooking.com


POTATO AND EGGPLANT BAKE [VEGAN] - ONE GREEN PLANET
Layer the onion, garlic, potatoes, eggplant, and basil leaves in an oven proof dish. Pour over coconut cream. Mix ingredients of top layer. Sprinkle on the top layer ingredients. Bake in …
From onegreenplanet.org


AUBERGINE AND POTATO PIE - YOUGOFOOD
Buondì, today I give you the recipe for preparing an aubergine and potato pie, a cross between a parmigiana and a moussaka. The recipe is very simple to make and all in all, not even too caloric, a fair compromise if you want to bring to …
From yougofood.com


SOUTHERN-STYLE EGGPLANT AND POTATO CASSEROLE WITH CHICKPEAS
Paste: 1 medium onion, roughly chopped; 3-inch piece fresh ginger, peeled and roughly chopped; 2 to 4 large cloves garlic, roughly chopped; 3 …
From foodandspice.com


EGGPLANT AND POTATOES | MISS CHINESE FOOD
Step6. Give the light soy sauce, boil the marinade, and stir-fry evenly. Give the light soy sauce, boil the marinade, and stir-fry evenly.
From misschinesefood.com


EGGPLANT AND POTATO PASTRIES - THE WASHINGTON POST
Preheat the oven to 375 degrees. Combine the eggplant, potatoes, onions, garlic and parsley in a large bowl. Drizzle the oil over the chopped vegetables and sprinkle with the …
From washingtonpost.com


CANNELLINI & EGGPLANT POTATO TOP PIE RECIPE | HELLOFRESH
1. • Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of salted water to the boil. • Cut eggplant into small chunks. Place in a baking dish. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. 2. • Meanwhile, peel and cut the potato into large chunks.
From hellofresh.co.nz


10 BEST EGGPLANT PIE VEGETARIAN RECIPES | YUMMLY
Turkish Eggplant Pie Vegetarian Times. dried mint, Roma tomatoes, yellow bell pepper, eggplants, red pepper flakes and 10 more.
From yummly.com


EGG PIE WITH POTATOES, EGGPLANT AND TOMATOES | ASPIRE, PERSPIRE ...
To assemble pie, in a 7 x 11 inch baking dish, layer potatoes at bottom, eggplant slices on top of potatoes, and tomatoes on top of eggplant. Pour egg mixture on top of layers. Bake pie in oven for 20-30 minutes at 400° F. Watch the pie to avoid burning.
From aspireperspirenourish.com


30 MINUTE INDIAN EGGPLANT CURRY (BRINJAL CURRY) | DESI~LICIOUS RD
Temper the whole spices along with the garlic on low heat until the spices and garlic release their aroma. Next, add the tomato passata, curry powder, turmeric coriander powder, salt and green chillies to the pan. To prevent spluttering, keep the heat low at this stage. Simmer on low heat for 1-2 minutes.
From shahzadidevje.com


Related Search