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
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.
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