Braised eggplant with baked potatoes and gremolata (Eggplant Osso Buco)

Braised eggplant with baked potatoes and gremolata (Eggplant Osso Buco)

Based on 19 ratings
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"I was at a veggie workshop in Berlin where the host made this recipe with us. I was biased at first, because as a chef I have seen a lot of similar recipes. But this eggplant preparation really surprised me, in a good way. I've only ever seen this method in Asian recipes, but to find it in an Italian adaptation really blew me away. If you don't have our spice blend on hand, you can substitute it with a mix of paprika, garlic, onion, chili, coriander and cumin."
Difficulty
Medium 👍
Preparation
40 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
MetricImperial
400 g
baby potatoes
2 cloves
garlic
2 tsp
Kitchen Stories Veggie Wunder seasoning
2 tbsp
flour
8 tbsp
olive oil
1 tbsp
honey
salt
alternative to Veggie Wunder: paprika powder, garlic, onion, chilli, coriander and cumin

Utensils

oven, knife, cutting board, plate, Veggie Wunder seasoning, baking sheet, parchment paper, frying pan (large, with lid), bowl (small)

Our recommendation for this

Veggie Wunder seasoning

Veggie Wunder seasoning

FROM KITCHEN STORIES

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Nutrition per serving

Cal947
Fat56 g
Protein16 g
Carb110 g
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  • Step 1/5

    Preheat the oven to 220°C/428°F top/bottom heat (200°C/392°F convection oven). Peel garlic and onion and finely chop both. Trim off the ends of the eggplants and cut eggplants crosswise into 3 thick slices each. On a deep plate, mix Veggie Wunder spice mix or the alternative, flour and a good pinch of salt. Press eggplants with cut sides into flour mixture.
    • 2 cloves garlic
    • 1 onion
    • 2 eggplants
    • 2 tsp Kitchen Stories Veggie Wunder seasoning
    • alternative to Veggie Wunder: paprika powder, garlic, onion, chilli, coriander and cumin
    • 2 tbsp flour
    • salt
    • oven
    • knife
    • cutting board
    • plate
    • Veggie Wunder seasoning

    Preheat the oven to 220°C/428°F top/bottom heat (200°C/392°F convection oven). Peel garlic and onion and finely chop both. Trim off the ends of the eggplants and cut eggplants crosswise into 3 thick slices each. On a deep plate, mix Veggie Wunder spice mix or the alternative, flour and a good pinch of salt. Press eggplants with cut sides into flour mixture.

  • Step 2/5

    Spread washed potatoes whole on a baking tray covered with baking paper and mix with ¼ of the olive oil, salt and pepper. Place the potato tray in the oven and bake for 25–30 min. until golden brown. Meanwhile continue with the recipe.
    • 400 g baby potatoes
    • 2 tbsp olive oil
    • salt
    • pepper
    • baking sheet
    • parchment paper

    Spread washed potatoes whole on a baking tray covered with baking paper and mix with ¼ of the olive oil, salt and pepper. Place the potato tray in the oven and bake for 25–30 min. until golden brown. Meanwhile continue with the recipe.

  • Step 3/5

    Heat ¼ of the olive oil in a large frying pan. Fry eggplants on both sides for approx. 2–3 min. until golden brown and remove from the pan. Add onions and half of the garlic to the pan and sauté for approx. 2–3 min. until translucent. Deglaze pan contents with canned tomatoes, vegetable broth and honey.
    • 2 tbsp olive oil
    • 400 g canned crushed tomatoes
    • 100 ml vegetable broth
    • 1 tbsp honey
    • frying pan (large, with lid)

    Heat ¼ of the olive oil in a large frying pan. Fry eggplants on both sides for approx. 2–3 min. until golden brown and remove from the pan. Add onions and half of the garlic to the pan and sauté for approx. 2–3 min. until translucent. Deglaze pan contents with canned tomatoes, vegetable broth and honey.

  • Step 4/5

    Return eggplant to the sauce in the pan and let simmer while covered for approx. 12 min. until eggplant is tender, turn it over once. Then remove the lid and let simmer for another 4–6 min. until the sauce is thick.

    Return eggplant to the sauce in the pan and let simmer while covered for approx. 12 min. until eggplant is tender, turn it over once. Then remove the lid and let simmer for another 4–6 min. until the sauce is thick.

  • Step 5/5

    Meanwhile, for the gremolata, pluck parsley leaves and chop very finely. In a small bowl, combine lemon zest, parsley, the remaining olive oil and remaining garlic. Season with salt and pepper to taste. Divide eggplant and baked potatoes among plates, top with a little gremolata and serve. Enjoy!
    • 40 g parsley
    • 1 lemon
    • 4 tbsp olive oil
    • bowl (small)

    Meanwhile, for the gremolata, pluck parsley leaves and chop very finely. In a small bowl, combine lemon zest, parsley, the remaining olive oil and remaining garlic. Season with salt and pepper to taste. Divide eggplant and baked potatoes among plates, top with a little gremolata and serve. Enjoy!

  • Enjoy your meal!

    Braised eggplant with baked potatoes and gremolata (Eggplant Osso Buco)

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