Slow-cooked Eggplant and Potatoes

January 21, 2014 By: Megabeth Category: Main Dishes, Recipe

12056351325_071c071fa5_b I totally sailed through preparation of this dish. I sliced the eggplants, potatoes and onions and then used my dicer-chopper device. I prepped all of the spices in a small bowl and just dumped them in. I also used pre-sliced jalepenos because, well, they were easy. The rice was thrown into the rice cooker when I uncovered the eggplant and it was done at the same time as the eggplant and potatoes.

A recipe note: I opted to use white pepper instead of chili powder because I’ve cooked a lot lately with chili powder and wanted to alter the flavor profile a little bit. Try it with chili power, I’m sure it will come out nicely!

Recipe: Slow-cooked Eggplant and Potatoes

By: Megabeth

Summary: A flavorful eggplant and potato dish with a blend of Indian spices

Ingredients

  • 1 medium eggplant, stem end removed, cut into 1/2-inch dice (approx. 10-12 cups)
  • 3 white new potatoes, peeled, cut into 1/2-inch dice
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 jalepeno, seeded and minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons white pepper
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 Tablespoons olive oil
  • 1 Tablespoon sea salt, or to taste
  • 1 Tablespoon chopped fresh parsley

Instructions

  • Combine everything but the salt and parsley into slow cooker.

slow cooker eggplant and potatoes

  • Cook on high for 2 hours. Stir once after about 45 minutes.
  • After 2 hours, cook uncovered on low for 30 minutes. (If the mixture does not have a lot of liquid, then leave the cover on.)
  • Add the salt and parsley. Serve over a fragrant rice such as basmati or jasmine.

Preparation time: 15 minute(s)

Cooking time: 2 hour(s) 30 minute(s)

Diet type: Vegan

Number of servings (yield): 4

12056745484_b776e43bed_b

Dahi Wale Aloo – Potatoes in Creamy Yogurt Sauce

December 04, 2011 By: Megabeth Category: Side Dishes

Indian food is so flavorful and is so easy to make. It’s win-win. These potatoes are so warm and savory on a chilly fall evening and you can get them from stove to plate in no time flat.

The secret to prepping Indian food is to measure out all your spices before you start cooking. That way, you aren’t scrambling over a sizzling pan trying to measure everything out while trying not to burn the house down.

These potatoes are a great “cabinet” recipe because I tend to have all these ingredients on hand at all times. If you can’t find fresh curry leaves try a bay leaf, instead.

Dahi Wale Aloo – Potatoes in Creamy Yogurt Sauce
by Show Me The Curry

Ingredients:

  • Potatoes – 4 medium (boiled and cubed)
  • Oil – 4 tsp
  • Cumin Seeds – 1 tsp
  • Asofoetida (Hing) – pinch
  • Turmeric Powder – ½ tsp
  • Curry Leaves – 1 sprig
  • Green Chilies – 1 to 2 to taste (chopped finely)
  • Ginger – 1 tsp (finely grated)
  • Garlic – 3 cloves (finely chopped)
  • Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)
  • Dhaniya Powder (coriander) – 1 tbsp
  • Garam Masala – 1 tsp
  • Red Chili Powder – ½ tsp (to taste)
  • Paprika – ½ tsp
  • Salt – 1 tsp (to taste)
  • Yogurt – 1 ½ cups (well beaten)
  • Cilantro – finely chopped, for garnishing

Heat Oil in a non-stick pan on medium heat.Add Cumin Seeds and allow them to sizzle.
Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.
Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.
Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.
Add Yogurt and cook while continuously stirring for 3-4 minutes. Water or Milk (1/2 cup) may be added if potato gravy is too thick or Yogurt is too sour.


Add Potatoes, stir and allow mixture to boil.

Garnish with Cilantro and serve hot with Pooris, Chappatis, Spinach Paranthas or Rice.

Vegetarian Vuelta a España: Spanish Potatoes with Saffron, Almonds, and Bread Crumbs

August 19, 2011 By: Megabeth Category: Side Dishes, Vegetarian Vuelta a España

It all began couple years ago on Veggin’ with a vegetarian Tour of France, then a vegetarian Giro d’Italia, next a brief dip into a vegetarian Tour of California, now let’s tour España.

Over the next couple weeks, I’ll be bringing some vegetarian twists on Spanish recipes that will coincide with the 66th running of the Vuelta a España. I will also be posting simultaneously on Podium Cafe – an infamous cycling fan site where good people meet up to talk about their love of the sport.

We’ll talk a little bit more about the race in the days to come, but it’s time for eating.

Legend has it that the first potato arrived in Europe from the “New World” through Spain sometime in the mid-1500’s. Since then, Spain has adored the spud featuring it in many classic recipes. This recipe for spanish potatoes is no exception which can be enjoyed as a side dish or part of your tapas presentation.

I was asked, when I announced my intentions to do a vegetarian Vuelta a España if I’d be featuring saffron. But, of course! Spain is the largest exporter of saffron, so it’s only natural I use it in these recipes. Saffron is the bright star of this dish leaving you with that subtle perfumed flower flavor. Don’t worry about blowing your budget on this expensive flavoring, just a little bit will do you just right in this recipe.

If you’re patient enough, and can stand the wonderful cooking smells from the oven, let these potatoes get nice and crispy in the oven. That little extra time will adds a little smokiness and texture to the potatoes.

Spanish Potatoes with Saffron, Almonds, and Bread Crumbs
from Vegetarian Cooking for Everyone, by Deborah Madison (See my review of this cookbook.)

  • 2 pounds boiling potatoes, peeled and quartered
  • salt and freshly milled pepper
  • 2 pinches saffron threads
  • 3 Tablespoons olive oil, preferably Spanish
  • 1/2 cup blanched almonds, roughly chopped (I used sliced almonds and chopped them.)
  • 2 large garlic cloves, unpeeled
  • 2 cups boiling water or Herb and Garlic broth (recipe forthcoming)
  • 1 teaspoon paprika
  • 1 Tablespoon chopped parsley
  • 1 slice country white bread

Preheat the oven to 375 degrees. Lightly oil a gratin dish that’s large enough to hold the potatoes in a single layer. Add the potatoes, season them with salt and pepper, and sprinkle with the saffron.

Heat the oil in a small skillet over medium heat, tear the bread into pieces, and fry it with the almonds and garlic until golden.

Remove the garlic if it gets too dark. Grind the mixture in a food processor with the paprika, adding a little of the boiling water to make it smooth.

Season it with salt and pepper, add it to the potatoes, and pour over the remaining liquid.

Cover and bake for 45 minutes, then uncover, gently stir the contents of the dish, and continue baking until the liquid has been absorbed and the potatoes are tender, about 20 to 30 minutes. Brown the top under the broiler and garnish with the parsley.

Veggin’ Giro d’Italia: Truffled Potato Purée with Mascarpone

May 07, 2011 By: Megabeth Category: Side Dishes, Vegetarian Giro d'Italia

vegetariangiroHere we go! The Giro opened with a Team Time Trial resulting in HTC taking the first lead in the race. Stage Two brings us to the city of Alba. And, we know what that means – truffles!  Wait, what?!  Okay, let me explain. These little underground mushrooms are coveted by chefs and foodies the world round. The area around Alba apparently sprouts some of the most delicious and rare and expensive truffles (convenient if you’re an Alba farmer, no?). Before you wrangle up your truffle pig and head to the trees, you can make it a bit easier on yourself and head to the International Truffle Fair held every October in Alba. (Nota bene: truffles were consumed avidly by Madame Pompadour. There is some debate if she was eating them to increase her desire for her man, King Louis XIV,  or out of fear of being too frigid for him.  Riiiight.)

The unfortunately popular consensus is that mere mortals can’t sup on fresh truffles without taking out a second mortgage on our house. But really, it’s worth keeping a small bottle of quality truffle oil in your cabinet so you can enjoy this wonderful flavor from time to time.

The truffled potatoes described below feature an Italian cheese which is believed to have been first produced in the Lombardy region. Although it’s not as “old” as the Gorgonzola recipe, Mascarpone was brought into the world sometime in the late 1500’s to early 1600’s.  Again, a notice to us non-meat eaters – reach for the vegetarian Marscarpone. (I had no trouble finding it here in the US in Whole Foods.) Of course, that still won’t let you hide from the very high fat content in this rich, sweet, creamy cream cheese. Some things are pretty much unavoidable.  That said, I substituted skim milk for the whole milk that was asked for in the original recipe. I also reduced the amount of butter called for in the recipe. (I kept the original butter amount below, but feel free to reduce based on your taste.)

I will place an asterisk on this recipe when I’m charged to bring something to a Thanksgiving feast or have to feed an army of non-calorie counting souls. An easy side-dish to make, but you can certainly call them “not your same old mashed potatoes”.

Wine pairing: With the truffle and the potato flavors, you’re looking something bright and earthy. It’s time to reach for the Pinot Noir or, if you’re into the white stuff, a Pinot Grigio.

Truffled Potato Purée with Mascarpone

Bon Appétit | May 2008

  • 3 1/2 pounds medium Yukon Gold potatoes
  • 6 tablespoons (3/4 stick) butter
  • 1/2 cup mascarpone cheese
  • Whole milk (I substituted skim milk with problems)
  • 2 teaspoons black truffle sauce or truffle oil
Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain, cool slightly, and peel potatoes. Return warm potatoes to same pot.
Veggin' Giro d'Italia: Truffled Potato Purée with Mascarpone
Add butter and mascarpone cheese;
Veggin' Giro d'Italia: Truffled Potato Purée with Mascarpone
mash until smooth.
Veggin' Giro d'Italia: Truffled Potato Purée with Mascarpone
Mix in enough milk to thin to desired consistency. Mix in truffle sauce; season with salt and pepper. Transfer to bowl.
Veggin' Giro d'Italia: Truffled Potato Purée with Mascarpone
Grab a spoon and dig in!


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