Aubergine And Potato Recipes Vegan For Delicious Meals

If you’re searching for delicious, hearty, and entirely plant-based meals, look no further than aubergine and potato recipes vegan style! These two humble vegetables combine to create dishes that are not only comforting but also rich in texture and flavor.

Whether roasted, stewed, or baked, aubergines (also known as eggplants) and potatoes provide a satisfying base for various spices and herbs, making them perfect for any occasion.

In this post, we’ll explore a variety of vegan recipes featuring aubergine and potatoes, highlighting their versatility and nutritional goodness. From spiced stews to crispy roasted combos, these recipes are easy to prepare and guaranteed to please both vegans and non-vegans alike.

So, grab your apron and get ready to dive into the world of wholesome, plant-powered cooking!

Why You’ll Love This Recipe

Aubergines and potatoes are kitchen staples that shine when paired together. They absorb flavors beautifully and create a comforting mouthfeel that’s perfect for vegan cooking.

These recipes are:

• Nutritious: Packed with fiber, vitamins, and minerals.
• Budget-friendly: Affordable ingredients that stretch your grocery dollar.
• Versatile: Suitable for roasting, frying, stewing, or baking.
• Flavorful: Easily customized with herbs and spices.
• Family-friendly: Loved by kids and adults alike.

Plus, these recipes are 100% vegan, making them perfect for those following plant-based lifestyles or simply seeking to add more veggies to their meals.

Ingredients

• 2 medium aubergines (eggplants), chopped into cubes
• 3 large potatoes, peeled and diced
• 3 tablespoons olive oil (or any vegetable oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• 1 teaspoon dried oregano
• 1 can (400g) diced tomatoes
• Salt and black pepper to taste
• Fresh parsley or coriander for garnish
• Optional: red chili flakes for heat
• 1 cup vegetable broth

Equipment

• Large frying pan or skillet
• Sharp knife for chopping
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Medium saucepan (optional, for boiling potatoes)
• Baking tray (if roasting)
• Mixing bowl

Instructions

1. Prepare the vegetables: Wash and chop the aubergines into 1-inch cubes. Peel and dice the potatoes similarly.
2. Cook the potatoes: Place the diced potatoes in a saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes until just tender but not falling apart. Drain and set aside.
3. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add spices: Stir in ground cumin, smoked paprika, turmeric, and oregano. Let the spices toast for about 30 seconds to release their flavors.
5. Cook aubergine: Add the aubergine cubes to the pan. Toss well to coat with the spices and oil. Cook for about 8-10 minutes, stirring occasionally, until the aubergine softens and starts to brown.
6. Add tomatoes and broth: Pour in the canned diced tomatoes and vegetable broth. Stir well, scraping any bits off the pan bottom. Bring to a simmer.
7. Combine potatoes: Add the pre-cooked potatoes to the pan. Mix gently to avoid breaking them. Season generously with salt, pepper, and optional red chili flakes.
8. Simmer and thicken: Reduce the heat to low, cover, and let the mixture simmer for 15-20 minutes until the flavors meld and the sauce thickens.
9. Garnish and serve: Remove from heat and sprinkle fresh parsley or coriander on top before serving.

Tips & Variations

“For extra smokiness, try grilling the aubergines before adding them to the stew.”

• Roasted version: Toss cubed aubergines and potatoes in olive oil, salt, pepper, and your favorite herbs. Roast at 200°C (400°F) for 30-35 minutes until crispy and golden.
• Spice it up: Add curry powder or garam masala for an Indian twist.
• Protein boost: Stir in cooked chickpeas or lentils for added protein and texture.
• Make it creamy: Blend a handful of soaked cashews with water and stir into the stew for a rich, creamy texture.
• Use fresh herbs: Basil or mint can add a fresh, vibrant note to the dish.

Nutrition Facts

Serving Suggestions

This aubergine and potato vegan stew pairs beautifully with simple sides. Consider serving it with fluffy couscous, warm crusty bread, or fragrant basmati rice to soak up the rich sauce.

For a fresh contrast, add a crisp green salad with lemon vinaigrette or try steamed greens like kale or spinach. If you want to keep things light, a dollop of vegan yogurt or tahini sauce on top adds creaminess without overpowering the flavors.

Looking for more vegan inspiration? Check out our Kodiak Banana Muffins Recipe for a sweet treat or the hearty Kikkoman Stir Fry Sauce Recipe to complement your meals.

More Aubergine and Potato Recipes Vegan

Aubergine and Potato Curry

This warming curry combines aubergine, potatoes, and fragrant spices to create a rich, comforting dish perfect for cold evenings.

• Ingredients: aubergine, potatoes, coconut milk, curry powder, cumin, garlic, onion, tomatoes, cilantro.
• Method: Sauté onions and spices, add aubergines and potatoes, pour in coconut milk, simmer until tender.

Roasted Aubergine and Potato Salad with Tahini Dressing

A vibrant salad perfect for summer, featuring roasted aubergine and potatoes tossed with fresh greens and a nutty tahini dressing.

• Ingredients: aubergine, potatoes, mixed salad greens, lemon juice, tahini, garlic, olive oil.
• Method: Roast veggies until golden, toss with dressing, and serve chilled or at room temperature.

Aubergine and Potato Moussaka (Vegan)

A plant-based take on the classic Greek dish. Layers of sliced aubergine, potatoes, and a savory tomato sauce topped with creamy béchamel made from plant milk.

• Ingredients: aubergine, potatoes, tomato sauce, vegan béchamel (cashew or flour-based), garlic, onion, herbs.
• Method: Layer roasted aubergines and potatoes with sauce, bake until bubbly and golden.

Conclusion

Exploring aubergine and potato recipes vegan style opens a world of flavorful possibilities that are both nourishing and satisfying. These versatile vegetables lend themselves beautifully to a variety of cooking methods and cuisines, making them a must-have in any vegan kitchen.

Whether you’re preparing a simple stew, a roasted salad, or a luscious moussaka, the combination of aubergine and potatoes offers comfort and nutrition in every bite.

By incorporating fresh herbs, spices, and creative twists, you can easily customize these recipes to suit your taste and dietary preferences. Don’t forget to check out other creative recipes like our Half Runner Beans Recipe and Kid Friendly Potato Recipes for even more plant-based inspiration.

Happy cooking!

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