Eggplant Aubergine Potato Hash Recipes

Steps:

• In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
• Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
• Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
• Transfer to separate bowl and set aside.
• In same skillet, melt butter over medium heat.
• Add onion and cook, stirring often, until softened, about 5 minutes.
• Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
• Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
• Add garlic and flour and cook, stirring, 1 minute.
• Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
• Stir in reserved potato mixture.
• Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
• During last minute of cooking, sprinkle cheese over hash.

Steps:

• Preheat oven to 425.
• Pierce skin of eggplant in multiple places. Place on a baking sheet covered with foil and bake until the skin becomes wrinkled and the flesh becomes tender, around 45 minutes.
• Cool the eggplant then cut in half lengthwise. Scoop out the flesh and mash in a large bowl with garlic and olive oil.
• Meanwhile, quarter potatoes and peel them if desired. Boil potatoes with salt until tender, around 40 minutes. Drain and mash them in a large bowl.
• Add eggplant mixture, yogurt, salt and pepper to potatoes.

Steps:

• Place oven rack about 10 inches from broiler.
• Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
• Let cool, remove skin and coarsely chop.
• In medium large stockpot, melt butter over medium heat.
• Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
• Stir in paprika,pepper,cumin,salt and eggplant.
• Turn heat to high, and stirring constantly, cook about 2 minutes.
• Pour in stock and potatoes.
• Bring to a boil, and reduce to a simmer.
• Cook until potatoes are fork-tender.
• Puree in food processor in batches.
• Re-warm as needed. Serve with some yogurt swirled on top.
• * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.