Eggplant Aubergine Potato Hash
Savour the hearty, rustic flavors of this Eggplant Aubergine Potato Hash—a one-pan wonder that's as wholesome as it is delicious! Perfectly golden potatoes combine with tender, caramelized eggplant, sweet onions, and garlic, all seasoned to perfection with warm spices like paprika, cumin, and coriander. This quick and easy hash comes together in just 45 minutes, making it an ideal choice for a savory breakfast, a satisfying lunch, or a simple dinner. Garnished with fresh parsley for a burst of color and brightness, this dish is versatile enough to stand alone or pair beautifully with a fried egg for added richness. Whether you're looking for a creative vegetarian option or just a flavorful way to use fresh produce, this eggplant and potato hash is sure to become a new favorite.
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Recipe Information
Ingredients
- 1 medium eggplant (aubergine)
- 3 medium potatoes
- 1 large onion
- 3 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
Instructions
Dice the eggplant into 1/2-inch cubes. Sprinkle with a pinch of salt and set aside in a colander for 10 minutes to remove excess moisture. Rinse and pat dry with a clean kitchen towel.
Peel and dice the potatoes into 1/2-inch cubes. Place them in a bowl of water to prevent browning.
Finely chop the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium heat.
Drain and dry the potato cubes, then add them to the skillet. Cook for 10-12 minutes, stirring occasionally, until golden-brown and crispy on the edges. Remove the potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the onion and garlic for 2-3 minutes until fragrant and slightly softened.
Stir in the eggplant cubes. Cook for 6-8 minutes, stirring occasionally, until the eggplant becomes tender and slightly golden.
Return the cooked potatoes to the skillet. Sprinkle with paprika, ground cumin, ground coriander, salt, and black pepper. Stir well to evenly coat the vegetables with the spices.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Remove from heat and garnish with chopped fresh parsley before serving.
Serve warm as is, or pair with a fried or poached egg for an extra touch of richness.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 27.5 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4462 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
