Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The wonder of cooking is that it can turn a pile of vegetables into something rich, satisfying and delicious. In this case, eggplant stands in for traditional beef in this hearty, vegetarian version of the comfort food classic. The filling is composed of eggplant, pearl onions, and carrots, topped with the traditional mashed potato topping. Even though this is a meat-free version, there’s no question that this pie will please all palates. Pair with red wine or a rich, dark beer for the perfect fall dinner.

Emily Nabors Hall

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high. Cook eggplant, onions, and carrots, stirring, until tender and starting to brown, 10 to 15 minutes. Stir in broth, tomato paste, parsley, pepper, and 3/4 teaspoon salt; bring to a simmer. Cook, stirring often, until thickened, about 15 minutes. Cover and keep warm.

    Advertisement
  • Preheat broiler with rack 5 inches from heat. Place potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil and cook until very tender, about 15 minutes. Drain and return potatoes to pot; mash with cheese, milk, and remaining 1/4 teaspoon salt.

  • Spread potatoes evenly over eggplant mixture. Broil until golden brown, about 5 minutes. Top with parsley.

Nutrition Facts

362 calories; fat 15g; cholesterol 18mg; fiber 8g; protein 11g; carbohydrates 47g; sodium 1070mg; sugars 13g.
Advertisement