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Curried eggplant & potato pie

Method

  • Preheat oven to 170°C fan forced (190°C normal).
  • Cook the potatoes in plenty of boiling water until tender. Then drain well and roughly mash with a little oil and seasonings. Set aside in a warm place.
  • While the potatoes are cooking, heat a little oil in a large heavy-bottomed pot and gently saute the onion and garlic until softish. Add the curry paste and stir to toast. Then add the eggplant, stir to coat well and add the tomatoes with 1 cup stock and seasonings. Mix well and gently cook for about 15 mins until tender, stirring and adding more stock as needed.
  • Then stir in the chickpeas and transfer the mixture to a large oven dish. Top with the mashed potato and cheese, and cook in the oven for 25-30 mins until golden brown and bubbling. 
  • Serve as is or with a simple green salad on the side.

Ingredients

  • 1 kg chats (baby potatoes), unpeeled but scrubbed well
  • olive oil 
  • sea salt & freshly ground pepper
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp mild Indian curry paste
  • 2 large eggplants, cut into chunks
  • 2 cans diced tomatoes
  • 1½ cups vegetable stock
  • 1 can chickpeas, rinsed & drained
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm