Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, eggplant & potato bake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Eggplant parmigiana or eggplant Parmesan is one of the most popular and iconic vegetarian Italian dishes and this recipe is straight from Italy. To bake a whole eggplant, first pierce the skin with a fork the way you would a baked potato. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae.
Eggplant & potato bake is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Eggplant & potato bake is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have eggplant & potato bake using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggplant & potato bake:
- Make ready 1 large eggplant, sliced 1/4" thick
- Make ready 3 large potatos of choice, thinly sliced (I've used red)
- Prepare 1 medium bell pepper of choice, diced (I've used yellow)
- Prepare 1 small onion of choice, diced (I've used yellow)
- Take 1 pound ground meat of choice (I've used extra-lean turkey)
- Take 2 tablespoon extra virgin olive oil
- Take 2 tablespoon tomato paste (I've used Hunt's brand)
- Take 1 tablespoon concentrate beef broth (I've used Bovril brand)
- Make ready 2 tablespoon fresh basil, coarsly chopped
- Prepare to taste Fresh ground black pepper,
- Prepare Water
- Prepare 1 block feta cheese, crumbled
Here, learn about its potential health benefits and some ideas about how to prepare it. Eggplant (Solanum melongena) grows wild in its homeland of South Asia as a perennial plant, though these warm-season vegetables are treated by most gardeners as annuals. Given their tropical and subtropical heritage, eggplants do require relatively high temperatures, similar to tomatoes and peppers (which, like eggplants, are in the Nightshade family). Eggplant is the ultimate versatile fruit. (Yep, it's a fruit, not a vegetable — learn more about that here.)Because you can fry it, stuff it, bake it, and grill it, there are a ton of totally.
Instructions to make Eggplant & potato bake:
- 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!
The eggplant peel does not have to be removed. Young eggplant and some varieties have a thin skin that holds a lot of the nutritious value, so it can remain and be eaten as is. For thick-skinned eggplant, or if it's a personal preference, you can remove the peel. Leaving it on while cooking makes it easier to handle. "Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal," says Dollface. "Add fresh garlic and basil to taste. Eggplant is the best kind of vegetable, which is to say, it's a multi-tasker that can take on many different and delicious forms and be incorporated into all kinds of recipes.
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