Name: Potato smash with beef and eggplant
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 500 gram baby new potatoes; 1 tablespoon olive oil; 1 eggplant (300g), peeled, chopped coarsely; 2 cup (500g) bolognese sauce; 1/2 cup (125ml) water; 1 tablespoon finely chopped fresh flat-leaf parsley; 1/2 teaspoon dried chilli flakes

Ingredients

500 gram baby new potatoes

1 tablespoon olive oil

1 eggplant (300g), peeled, chopped coarsely

2 cup (500g) bolognese sauce

1/2 cup (125ml) water

1 tablespoon finely chopped fresh flat-leaf parsley

1/2 teaspoon dried chilli flakes

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place potatoes in small shallow baking dish; drizzle with half the oil. Roast about 40 minutes or until tender. Press potatoes with back of a fork or potato masher until skins burst.

3.Meanwhile, heat remaining oil in large saucepan; cook eggplant, stirring, until browned and tender. Remove from pan.

4.Combine bolognese sauce and the water in same pan; cook, stirring until heated through.

5.Add eggplant and chilli to remaining bolognese sauce, season to taste; cook, stirring, until heated through. Serve bolognese mixture with potato; sprinkle with parsley.

This recipe is best made close to serving.
Note

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Ingredients

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