SHEPHERD'S PIE WITH EGGPLANT (AUBERGINE)

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Shepherd's Pie With Eggplant (Aubergine) image

Make and share this Shepherd's Pie With Eggplant (Aubergine) recipe from Food.com.

Provided by Dave5003

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 22

2 large potatoes
1 tablespoon butter
salt and pepper
1/2 cup yogurt
1/2 cup chives, freshly minced
1/2 cup parsley, freshly minced
1 1/2 tablespoons butter
onion, chopped
1 garlic clove, crushed
1 teaspoon salt
black pepper
1 stalk celery, finely minced
12 ounces mushrooms, chopped
1 lb eggplant, in small cubes
1 green bell pepper, minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 cup peas, raw (fresh or frozen)
1/2 cup cheddar cheese, grated, packed
3 tablespoons wheat germ
1 tablespoon cider vinegar

Steps:

  • Preheat oven to 350°F.
  • Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash the first 5 ingredients. Set aside.
  • In a large, heavy skillet, saute the onions and garlic in 1 1/2 Tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes). Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally.
  • When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add green pepper, herbs, and peas. Continue cooking about 5 minutes longer.
  • Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture into your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
  • OPTIONAL (and OPTIMAL): Sprinkle extra cheese plus some paprika on top.
  • Bake, uncovered, 35 minutes.

Nutrition Facts : Calories 262.8, Fat 9.6, SaturatedFat 5.6, Cholesterol 25.3, Sodium 511.6, Carbohydrate 36.6, Fiber 8.5, Sugar 7, Protein 10.9

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