Eggplants and potatoes with almonds

Name: Eggplants and potatoes with almonds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Black eggplants 1 lb; Potatoes 1.3 lbs; Almonds toasted ½ cup; Extra virgin olive oil 6 tbsp; Fine salt to taste; Black pepper to taste; Basil to taste

it es fr de br

421

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 421
Carbohydrates g 26.6
of which sugars g 5.5
Protein g 7.6
Fats g 31.6
of which saturated fat g 4.01
Fiber g 9
Sodium mg 540

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low
Note plus the time to purge the eggplants (30 minutes)

PRESENTATION

Recipe by
Stephanie Cabibbo

Eggplant and potato recipes from Southern Italy—really something special—always have this tender magic about them. And look, adding almonds? Takes things to a whole new level. With this eggplant and almond dish, you get that classic veggie combo, but the crunchy almonds jump in and change the game. Seriously good. The veggies bake in the oven, turning all golden and soft, picking up a little sweetness as they roast. And people, especially in Calabria or Sicily, love this kind of food. And it's so simple yet packed with flavor. You’ll notice the contrast right away: the soft eggplant and potato next to those almond bits that snap when you bite. For sure. This makes it a go-to when you want something easy but special enough for friends or family.

When you are juggling a few things, a baked eggplant potato almond casserole is a lifesaver. Everything cooks together in the oven, so no need to watch it constantly. Plus, it frees you up to prep a main dish—or just chill. Folks in Southern Italy often pair this eggplant and potato bake with grilled meats or fish, but honestly, it stands on its own as a light main meal. The moist veggies soak up all the flavors, and the almonds stay crunchy, giving every forkful something different. Really, really tasty. You might see some families add a pinch of herbs or a drizzle of olive oil for extra flavor, but the basic mix of sweet eggplant, hearty potatoes, and toasted nuts always works. No question. Guests seem impressed when this hits the table. It goes with pretty much anything—try it with a simple salad or even grilled chicken. Southern Italian homes know dishes like this aren’t just about filling up; they’re about sharing good food that brings everyone together. Whether you call it a roasted eggplant and potatoes side or a full meal, it’s the kind of dish that keeps everyone coming back for more.

How to prepare Eggplants and potatoes with almonds

To prepare the eggplants and potatoes with almonds, first wash the eggplants and trim them 1. Then cut them into slices about 1/2 inch thick 2 and from these, cut into cubes 3.

Place the eggplants in a colander, add a couple of tablespoons of salt, and mix. Let them drain for 30 minutes. At this point, peel the potatoes 5 and cut them into cubes the same size as the eggplants 6.

Rinse the eggplants to remove excess salt and the liquid that has come out 7. Transfer to a baking dish. Also, rinse the potatoes to remove excess starch 8 and add them to the eggplants. Season with oil 9

add salt 10, pepper, and a few basil leaves 11. Mix everything 12 and bake in a preheated convection oven at 400°F for about 30 minutes, turning them occasionally to cook them evenly.

Meanwhile, place the toasted almonds in a mixer 13 and chop them very coarsely 14. When there are about 5 minutes of cooking left, take out the eggplants and potatoes, turn them again 15,

add the toasted almonds 16 and drizzle with a little oil 17. Finish cooking, then take out and serve immediately 18.

Storage

You can also enjoy the vegetables at room temperature a few hours after cooking. Otherwise, you can store them in the refrigerator for a maximum of 1 day, in an airtight container.