Shepherd's Pie With Eggplant (Aubergine)

Recipe by Dave5003
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash the first 5 ingredients. Set aside.
  • In a large, heavy skillet, saute the onions and garlic in 1 1/2 Tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes). Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally.
  • When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add green pepper, herbs, and peas. Continue cooking about 5 minutes longer.
  • Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture into your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
  • OPTIONAL (and OPTIMAL): Sprinkle extra cheese plus some paprika on top.
  • Bake, uncovered, 35 minutes.
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