Eggplant (Aubergine)-Potato Hash

Total Time
Prep 15 mins
Cook 45 mins

Get your wooden spoon ready for some stove-top stirring fun! This goes great with salads, spinach, etc. from vegetarian times

Ingredients Nutrition


  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.


Most Helpful

Really, really good, s'kat! I had to make a few changes though, using what I had on hand. I used water instead of broth, and herbed and spiced it a bit with dried marjoram, cumin, celery seeds, salt and pepper. I also used salted butter and garlic powder, and I had to omit the cheese, which I didn't have. Even with all those changes, it was quite wonderful. This may sound weird, but I had this over cooked ramen noodles (without the seasoning), and it turned out to be a surprisingly good combination!

Anu October 02, 2002

Yet another wonderful eggplant recipe S'kat! Never changed a thing, it was excellent. Even eggplant disbelievers have enjoyed your eggplant hash and meatballs.

Tara September 12, 2002

This was an excellent eggplant dish. The potatoes cooked in the vegetable broth had very good flavor. I increased the garlic to 2 cloves. It had a saucy texture and made a wonderful main dish. S'kat, thanks for sharing you recipe. You are right--it was stove-top stirrin' fun!!

ratherbeswimmin' May 11, 2003

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