Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, eggplant & potato bake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Eggplant is a popular vegetable and a good source of antioxidants. Here, learn about its potential health benefits and some ideas about how to prepare it. Eggplant is the common name for a perennial plant, Solanum melongena, of the potato or nightshade family Solanaceae, characterized by large leaves, white to purple flowers with a five-lobed corolla and yellow stamens, and an ovoid fruit with numerous, small seeds. Перевод слова eggplant, американское и британское произношение, транскрипция, словосочетания, примеры использования. Eggplants are fruits that like to pretend they're vegetables (and we'll play along and call them a vegetable for this Ingredient of the Week).

Eggplant & potato bake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Eggplant & potato bake is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook eggplant & potato bake using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant & potato bake:

1. Get 1 large eggplant, sliced 1/4" thick
2. Make ready 3 large potatos of choice, thinly sliced (I've used red)
3. Make ready 1 medium bell pepper of choice, diced (I've used yellow)
4. Make ready 1 small onion of choice, diced (I've used yellow)
5. Get 1 pound ground meat of choice (I've used extra-lean turkey)
6. Make ready 2 tablespoon extra virgin olive oil
7. Prepare 2 tablespoon tomato paste (I've used Hunt's brand)
8. Get 1 tablespoon concentrate beef broth (I've used Bovril brand)
9. Make ready 2 tablespoon fresh basil, coarsly chopped
10. Make ready to taste Fresh ground black pepper,
11. Prepare Water
12. Get 1 block feta cheese, crumbled

Technically, Eggplant (aka Aubergine) is a fruit — a berry, in fact, though Eggplants are related to the tomato and potato, which are in the same family — the nightshade family. egg +‎ plant, originally applied only to the white-colored variety. eggplant (countable and uncountable, plural eggplants) (Canada, US, Australia, New Zealand). (Canada, US, Australia, New Zealand) The plant Solanum melongena. What is Eggplant Eggplant is a small, round, purple member of the nightshade family. The small, mostly white varieties that were initially cultivated resembled a hen's or goose's egg. Long prized for its deeply purple, glossy beauty as well as its unique Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, bell peppers and potatoes.

Steps to make Eggplant & potato bake:

1. In a large sauce pan, heat up the oil at medium-high heat, add in the bell pepper and the onion and cook for a minute or two.
2. Add in the meat and fully cook.
3. Lower the heat, add fresh ground black pepper, fresh basil, tomato paste and concentrate beef broth and mix well. Add a little bit of water to make it saucier and put aside.
4. In a oven proof glass dish, layer half of the potato slices at the bottom, top with half of the eggplant slices and cover with half of the meat mix. Repeat once.
5. Top the dish with the crumbled feta cheese, cover and cook in a pre-heated oven at 375° for 45 minutes.
6. Uncover and cook for another 15 mimutes.
7. Serve with a green salad or veggies.
8. Enjoy!

The small, mostly white varieties that were initially cultivated resembled a hen's or goose's egg. Long prized for its deeply purple, glossy beauty as well as its unique Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, bell peppers and potatoes. Browse All Eggplant Recipes. aubergine. berenjena. brinjal. garden egg. egg apple. patlican. melongene. melanzane. Eggplant is a member of the nightshade family and is native to India. Eggplant is a vitamin-rich, high-fiber fruit (yes, it's technically a fruit) often featured in Southern American, Italian, Chinese and Persian recipes.

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