Mauritian-style mashed aubergine or eggplant with potato is made in a skillet where thinly sliced aubergine are braised until they disintegrate into a flavourful puree. Potatoes are cooked at the same time in the pan and release their starch to make a really creamy delicious dish.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
Cuisine: Mauritian
Keyword: mashed aubergine, mashed eggplant
Servings: 4- 5
Author: Teenuja Dahari - veganlovlie.com
Ingredients
2mediumaubergines
1largepotatodiced
1smallonionfinely chopped
2 - 3cloves garlicgrated or finely chopped
1tablespoonminced gingeror one thumb size, grated or minced, see notes
1/2teaspooncumin or garam masala, optional
1/2 teaspoonchilli flakesoptional
1tablespoonvegetable oil
1tomatochopped into chunky pieces
Water as needed for cooking
Salt to taste
Instructions
Peel the aubergines. Cut into thin pieces 4-5 cm in length. Set aside.
In a deep thick-base pan or skillet, on low heat, add 1 tablespoon of oil.
Add onions, garlic and ginger and saute for 1-2 minutes.
Add the cumin or garam masala and chilli flakes then add in the aubergines and potatoes.
Add salt to taste (3/4 teaspoon, don’t be misguided by the volume of the vegetables at this stage. Always add less salt and add more later on if required).
Cover and cook over low heat for about 20 minutes.
Occasionally, stir and add water if required to help the aubergine to soften.
Mash the aubergine with a wooden spoon in the pan while cooking every now and then to help it become a puree.
The aubergine will gradually change colour to brown. Take care not to burn it. Keep adding water as needed to thoroughly cook the aubergine and potatoes.
Test whether potatoes are cooked and soft.
Once potatoes are cooked, add in the tomatoes and stir. Cover and simmer for about 5 minutes until tomatoes are lightly disintegrated.
Taste and adjust seasoning. Turn off the heat and garnish with fresh coriander (cilantro) leaves.