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Katie Barber
By Katie Barber

Braised Eggplant with Potatoes and Chili

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
60
Moderate
Glycemic Load
19
High

Nutrition per serving

Calories269.5 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

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.

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