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Home > Monica's Recipes > Potato Eggplant Saute

Potato Eggplant Saute

May 23, 2016 by towers

If you like potatoes but avoid them because you are watching your blood sugar levels, try diluting the potatoes with other non-starchy vegetables.  This way you get to eat your potatoes and feel satisfied but not STUFFED and HEAVY afterwards.  This recipe uses eggplant and only 1 potato.  It’s easy and fast–if you cube the potato and eggplant small enough (between a 1/4 and 1/2 inch cubes), they will cook quickly.  Serve these with turkey burgers and a salad and you have a meal.

Serves 3

1 medium-small eggplant (about 1-1/2 to 2 cups cubed–skin first with a potato peeler, then cut crosswise into 1/4 inch rounds, then cut the rounds into cubes)

1 medium red potato, leave skin on, wash well & cut as described above

1/3 cup frozen green peas

2-3 Tbsp. ghee or olive oil

1/2 tsp. dried onion granules (the Co-op has organic in bulk section)

1/4 tsp. dried garlic powder (Co-op has organic in bulk section)

salt and pepper to taste

Prepare the vegetables as described above.  Melt ghee in a large skillet over medium heat.  Once hot (don’t overheat or it will smoke–keep an eye on it and add 1 cube to see if it sizzles–as soon as it sizzles it is hot enough), add the rest of the potato cubes.  Stir with a metal spatula so potatoes get covered in oil.  Cover with a tight fitting lid for 3 minutes and then stir again to prevent sticking. Cover again for 3 minutes and stir again.  Add eggplant cubes and spices.  Mix  well.  Eggplant tends to soak up oil so you may need to add another tsp. or 2 of ghee or olive oil if the mixture seems dry and is sticking–stir well again.  Cover and use spatula to prevent sticking every 3-4 minutes until potatoes and eggplant are tender. Add peas and stir.  Turn off heat and cover for a few minutes.  Add salt and pepper to taste.  Serve immediately.

 

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Filed Under: Monica's Recipes Tagged With: eggplant recipe, eggplant/potato recipe

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