Eggplant (aubergine)-potato Hash

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 1/2 cups peeled diced potatoes
• 3/4 cup vegetable broth
• 1 tablespoon unsalted butter
• 1 medium onion, minced
• 1 tablespoon olive oil
• 4 cups peeled diced eggplants
• 1 garlic clove, minced
• 1 tablespoon flour
• 3/4 cup milk
• 1/4 cup grated parmesan cheese

Recipe

• 1 in a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
• 2 bring to a boil over medium-high heat, cover partially and reduce heat to medium.
• 3 cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
• 4 transfer to separate bowl and set aside.
• 5 in same skillet, melt butter over medium heat.
• 6 add onion and cook, stirring often, until softened, about 5 minutes.
• 7 stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
• 8 cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
• 9 add garlic and flour and cook, stirring, 1 minute.
• 10 reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
• 11 stir in reserved potato mixture.
• 12 cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
• 13 during last minute of cooking, sprinkle cheese over hash.