Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, eggplant & potato bake. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Eggplant & potato bake is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Eggplant & potato bake is something which I have loved my whole life. They are fine and they look wonderful.
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. Check out our best, most-delicious eggplant recipes from Giada, Ina, Bobby and more of the chefs at Food Network.
To begin with this particular recipe, we have to prepare a few components. You can cook eggplant & potato bake using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant & potato bake:
- Make ready 1 large eggplant, sliced 1/4" thick
- Take 3 large potatos of choice, thinly sliced (I've used red)
- Get 1 medium bell pepper of choice, diced (I've used yellow)
- Make ready 1 small onion of choice, diced (I've used yellow)
- Make ready 1 pound ground meat of choice (I've used extra-lean turkey)
- Prepare 2 tablespoon extra virgin olive oil
- Make ready 2 tablespoon tomato paste (I've used Hunt's brand)
- Prepare 1 tablespoon concentrate beef broth (I've used Bovril brand)
- Prepare 2 tablespoon fresh basil, coarsly chopped
- Make ready to taste Fresh ground black pepper,
- Take Water
- Make ready 1 block feta cheese, crumbled
Find comfort dishes like eggplant parmesan, lasagna, and rollatini. 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. 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).
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 to be removed. Young eggplant and some varieties have a thin skin that holds a lot of 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 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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