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Mediterranean-Style Eggplant with Potatoes and Peppers


  • Author: Annabel
  • Total Time: 35 minutes
  • Yield: 4 servings

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