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🍽️ Oven Potatoes with Eggplants

320 kcal · 30 min · 4 servings

Ingredients

• yellow onions 4 pcs.
• garlic cloves 3 pcs.
• potatoes, mostly waxy 1 kg
• butter 3 tbsp
• cumin 0.5 tsp
• chili, ground 0.5 tsp
• honey 2 tsp
• salt pinch
• raisins 40 g
• vegetable broth 100 ml
• eggplants 2 pcs.
• parsley, fresh 40 g
• mint, fresh 20 g
• cilantro, fresh 20 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Halve the onions and remove the outer skin.
3. 3. Cut the onions into wedges.
4. 4. Peel the garlic.
5. 5. Slice the garlic into thin pieces.
6. 6. Rinse the potatoes thoroughly.
7. 7. Cut the potatoes into wedges.
8. 8. Melt the butter in a frying pan over medium heat.
9. 9. Fry the potatoes in the pan for about 5 minutes.
10. 10. Add the onions and garlic to the pan.
11. 11. Fry the vegetables for another 3 minutes.
12. 12. Season the mixture with cumin.
13. 13. Add chili.
14. 14. Add the honey.
15. 15. Salt the mixture.
16. 16. Toast the spices for about 1 minute.
17. 17. Add the raisins to the pan.
18. 18. Transfer all ingredients to a large baking dish.
19. 19. Pour the broth over the mixture.
20. 20. Place the baking dish in the oven for about 15 minutes.
21. 21. Wash the eggplants.
22. 22. Cut off the ends of the eggplants.
23. 23. Quarter the eggplants lengthwise.
24. 24. Cut the eggplants into pieces.
25. 25. Sprinkle the eggplant pieces with salt.
26. 26. Let the eggplants sit for about 10 minutes.
27. 27. Pat the drained liquid off the eggplants.
28. 28. Mix the eggplants into the potato mixture.
29. 29. Place the baking dish in the oven for another 25 to 30 minutes.
30. 30. Turn the ingredients in the oven several times.
31. 31. Wash the herbs.
32. 32. Shake the herbs dry.
33. 33. Pluck the leaves from the stems.
34. 34. Chop the herbs.
35. 35. Remove the baking dish from the oven.
36. 36. Sprinkle the dish with the chopped herbs.
37. 37. Enjoy your meal!

Nutrition per serving

• kcal: 320
• Protein: 7 g · Fett/Fat: 12 g · Carbs: 47 g