Ingredients for Eggplant Aubergine Potato Hash
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How to Make Eggplant Aubergine Potato Hash
- Peel and dice 1.5 lbs potatoes into 1-inch cubes.
- In a large skillet, combine potatoes and 1 cup vegetable broth; season lightly with salt and pepper to taste.
- Bring to a boil over medium-high heat, then partially cover, reduce heat to medium, and simmer until potatoes are almost tender and most of the liquid has evaporated (about 6-8 minutes).
- Transfer cooked potatoes to a separate bowl and set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat.
- Add 1 medium onion, chopped, and cook, stirring often, until softened (about 5 minutes).
- Stir in 1 tablespoon olive oil, 2 medium eggplants (about 1 lb), diced, and 2 tablespoons + 2 teaspoons water. Season lightly with salt and pepper to taste.
- Cover, reduce heat to medium-low, and cook until eggplant is tender, stirring occasionally (about 5-7 minutes).
- Add 2 cloves garlic, minced, and 2 tablespoons all-purpose flour. Cook, stirring constantly, for 1 minute.
- Reduce heat to low, stir in 1/2 cup milk, and cook uncovered, stirring constantly, for 2 minutes.
- Stir in the reserved potato mixture.
- Cover and cook, stirring occasionally, until the hash is thick and saucy (5-7 minutes).
- During the last minute of cooking, sprinkle 1/2 cup shredded cheddar cheese (or your favorite cheese) over the hash. Stir gently to combine.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
22g
Carbs
9g
