Hello, how are we these days? I hope everything is going well for you. Today, I would like to share a recipe that will leave everyone impressed. It’s called Eggplant with Mashed Potato. This dish requires some preparation time, but once you’ve done that, you can quickly put everything together. The whole process may take about 60 minutes, but most of the time, the oven does the work. So, let’s get cooking!
Ingredients for 4 people
2- 3 Eggplant washed then cut in half lengthways
4 tbs Chilli Paste
1 tbs mango chutney
1/2 tbs rice syrup
1 tbs mixed herb
Zest & Juice 1 Lemon
1 container of Cherry Tomatoes
salt and pepper for taste
2 punch of Broccolini/ or 1 punch of boy choy or any green you like
1 good handful of nuts or seeds
Mash Potato
4 potatoes
3 tbs / 100g vegan butter
Mash Potato
4 potatoes
3 tbs / 100g vegan butter
Method
- Preheat the over to 180 degrees C
- Lightly score the eggplant and sprinkle with salt. Let rest for 15 minutes, cut side up on a roasting tray.
- In a mixing bowl, combine the chilli paste, mango chutney, rice syrup, mixed herbs, lemon zest, and lemon juice. Take kitchen paper and wipe out the water from the eggplants. Pour the chilli mayonnaise over the eggplant, and leave it aside for 10 minutes.
- On medium heat, heat up a large non-stick frying pan and add a little olive oil. Once the pan is hot, place the eggplants cut side down and cook for 3-4 minutes on each side. After that, remove the eggplants from the pan and place them back onto the lined roasting tray. If you have any leftover chilli mayonnaise, spread it over the eggplants as a topping.
- Place the cherry tomatoes on a tray, drizzle with olive oil and season. Roast for 25 minutes.
Mash Potato
- Peel and cube potatoes. Cover with water and cook until tender.
- After the potatoes are cooked, drain the water and let them dry for 2-3 minutes. Place them back into the pot and start mashing them. Whip the vegan butter into the mash until it is fully incorporated. Check the mash for seasoning, and then set it aside to serve.
Serving
- Once the eggplants are cooked, serve them with mashed potatoes, sautéed greens with lemon zest, a lemon wedge, and nuts.
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