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🔹 Recipe 1: Pan-Roasted Eggplant & Potato Hash
Dice the eggplant and potatoes into small cubes.
Heat olive oil in a large skillet. Add garlic, eggplant, and potatoes.
Sauté for 10–12 minutes, stirring often, until golden and tender.
Season with black pepper and smoked paprika.
Garnish with chopped spring onions and serve hot.
🔹 Recipe 2: Eggplant-Potato Frittata
Preheat oven to 180°C (350°F).
Lightly sauté diced eggplant, potatoes, and garlic in olive oil for 8–10 minutes.
In a bowl, whisk eggs and milk. Add seasoning.
Combine the sautéed vegetables with the egg mixture and pour into a greased baking dish.
Bake for 20–25 minutes until set and golden. Top with spring onions before serving.
🍽 Serving & Storage Tips:
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