Description
Mediterranean-Style Eggplant with Potatoes and Peppers is a flavorful and wholesome dish that combines tender eggplant, golden potatoes, and sweet red peppers. Enhanced with aromatic spices and olive oil, this dish is a perfect blend of taste and nutrition. Ideal as a main course or a side dish, it’s easy to prepare and bursting with Mediterranean charm!
Ingredients
- 2 potatoes, diced
- Salt (to taste)
- 1 red onion, finely chopped
- Olive oil (for cooking)
- 2 cloves of garlic, minced
- 1 red pepper, diced
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Black pepper (to taste)
- 1 eggplant, diced
- 2 tablespoons cornstarch
- 1 teaspoon dried garlic
- 2 eggs, beaten
Instructions
-
Prepare the Potatoes
- Fill a large pot with water and bring it to a boil.
- Add a pinch of salt and the diced potatoes.
- Cook for 8–10 minutes or until just tender. Drain and set aside.
-
Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add the chopped red onion and sauté until softened, about 3 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced red pepper and sauté for 5 minutes, stirring occasionally.
-
Season the Dish
- Sprinkle the paprika, turmeric, salt, and black pepper over the sautéed onion and red pepper.
- Stir well to coat the vegetables evenly with the spices.
-
Prepare the Eggplant
- Toss the diced eggplant with cornstarch and dried garlic in a mixing bowl until evenly coated.
- Heat olive oil in a separate skillet over medium-high heat.
- Cook the eggplant for 8–10 minutes, stirring occasionally, until golden brown and tender.
-
Combine Ingredients
- Add the cooked potatoes to the skillet with the onion and pepper mixture. Stir to combine and heat through.
- Gently fold in the golden eggplant, taking care not to break it apart.
-
Finish with Eggs
- Create a small well in the center of the skillet and pour in the beaten eggs.
- Stir continuously until the eggs are fully cooked and incorporated into the vegetable mixture.
-
Serve and Enjoy
- Transfer the dish to a serving platter.
- Garnish with fresh parsley or dill and drizzle with olive oil if desired.
Notes
- Customizable: Add other vegetables like zucchini or cherry tomatoes for variety.
- Healthier Eggplant Option: Bake the eggplant instead of frying for a lower-fat alternative.
- Make It Vegan: Omit the eggs or replace them with scrambled tofu for a vegan-friendly dish.
- Storage: Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing, Boiling
- Cuisine: Mediterranean