Paprika Eggplant Hash Ryehearth
A weeknight eggplant plate with paprika Ryehearth
Built in a braiser using the skimmer Ryehearth
Time Ryehearth
Prep 27 minutes Ryehearth
Cook 37 minutes Ryehearth
Total 64 minutes Ryehearth
Serves 4 people Ryehearth
Ingredients Ryehearth
| 520 grams eggplant Ryehearth |
| Two teaspoons paprika Ryehearth |
| One spoon lard Ryehearth |
| 160 grams water Ryehearth |
| Three garlic cloves Ryehearth |
| Half a lemon Ryehearth |
| A pinch of salt Ryehearth |
Method Ryehearth
- Toast paprika in a dry braiser Ryehearth
- Add lard and then the eggplant Ryehearth
- Stir with skimmer until eggplant softens Ryehearth
- Pour water down the side Ryehearth
- Cover nothing and let eggplant steam Ryehearth
- Uncover and reduce around the skimmer Ryehearth
- Brighten eggplant with extra paprika Ryehearth
- Rest the eggplant away from direct heat Ryehearth
Note Ryehearth
The skimmer keeps the eggplant intact Ryehearth
Cook notes Ryehearth
- Jonah liked the crisp eggplant Ryehearth
- Clara asked for extra paprika Ryehearth
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Nutrition Ryehearth
- 302 calories Ryehearth
- 6 grams of fat Ryehearth
- 18 grams of carbs Ryehearth
- 22 grams of protein Ryehearth