Braised Eggplant with Potatoes and Chili

Name: Braised Eggplant with Potatoes and Chili
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Ingredients: 1 eggplant (200g), ends removed, sliced into chunks; 2 tbsp olive oil; 1 red onion, sliced; 2 medium potatoes (260g), peeled and cut into quarters; 2 garlic cloves, finely chopped; 2.5cm piece of fresh root ginger, peeled and finely chopped; 4 thyme sprigs, leaves picked; 1 red chilli, seeds in, finely chopped; 2 tomatoes (140g), chopped; 1 tsp tomato purée; Small pinch of caster sugar; Sea salt and freshly ground black pepper; Small handful of coriander leaves, to serve

8 steps

Prep:35minCook:30min

ʻToufféʼ is a braising technique in Mauritius, where the vegetables are sautéed with onions, garlic, ginger, thyme and chilli, then steamed with a little water. This method of cooking makes the potatoes turn almost creamy and intensifies the flavour of the vegetables. My mum would make this at home quite often when she needed to cook something quickly; sometimes using shredded cabbage (ʻtouffé lisouʼ). It’s traditionally served as a side dish to something like ʻpoisson saléʼ (salt fish) in a chilli sauce, but it also pairs well with sausages in spicy tomato sauce.

Updated at: Wed, 16 Aug 2023 16:23:58 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories269.8 kcal (13%)

Total Fat14.8 g (21%)

Carbs31.8 g (12%)

Sugars8.2 g (9%)

Protein4.9 g (10%)

Sodium341.3 mg (17%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200geggplant

ends removed, sliced into chunks

2 Tbspolive oil

1red onion

sliced

260gpotatoes

medium, peeled and cut into quarters

2garlic cloves

finely chopped

fresh root ginger

2.5cm piece, peeled and finely chopped

4thyme sprigs

leaves picked

1red chilli

seeds in, finely chopped

140gtomatoes

chopped

1 tsptomato purée

caster sugar

sea salt

freshly ground black pepper

coriander leaves

to serve

Instructions

Step 1

Place your eggplant chunks in a small mixing bowl and sprinkle with salt. Leave for 15 minutes to draw out any extra moisture and bitterness. Rinse and drain.

Step 2

Put a deep saucepan over a medium heat and add the olive oil. Saute the sliced onion for a couple minutes until it is translucent, then add in the potatoes.

Step 3

Tip in the garlic and ginger and give them a good mix. Cook for 5 minutes or so to brown slightly.

Step 4

Add in the eggplant, followed by the thyme, chili, tomatoes, puree, pinch of sugar, and 1/2 teaspoon salt and give it a good stir.

Step 5

Let the flavors mingle together for 2 minutes before pouring in 200ml water into the pan so the potatoes and eggplant are slightly submerged.

Step 6

Cover with a lid and cook for 20 minutes over a medium heat, stirring if needed so it doesn't stick to the bottom of the pan.

Step 7

For the last 5 minutes, take the lid off until the sauce has reduced and intensified in flavor (this is a dry dish so there's not too much sauce).

Step 8

Check for seasoning and add more salt and black pepper if needed. Scatter over coriander for that uplifting freshness.

Notes

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