I’m still on a turmeric kick, but that’s okay. Turmeric is good for you! When I saw these one-bite potatoes (baby honey golds) at Fresh Market last week, I immediately knew I wanted to roast them with turmeric. I found the baby eggplant at a farmer’s market, and made this recipe the same day as soon as I got home. Are you craving a hearty, flavorful meal for a wintertime dinner? Look no further than these Roasted One-Bite Potatoes and Baby Eggplant with Smoky Tomato Sauce.
The secret to this smoky tomato sauce is to allow it to simmer for at least half an hour (longer, if possible). The subtle sweetness of the balsamic glaze and brown sugar will meld with the smoky paprika and turmeric.
Some people don’t bother salting their eggplant, but I really feel that it draws out some of the bitterness. I used to hate eggplant, but baby eggplant has a milder taste than the full-grown varieties. It’s important to remember to rinse the eggplants very well though, or they’ll be extremely salty.
I love potatoes, and the tinier the better! These are like round french fries, roasted to perfection with a crispy outer skin and a creamy, fluffy inside. I can eat them by themselves, but they’re even better dipped in the smoky tomato sauce.
- 6-8 baby eggplants, cut in half lengthwise
- Salt (for sprinkling on eggplant)
- 24 ounces one-bite potatoes (also known as baby honey gold potatoes)
- 5 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- 1 shallot, finely chopped
- 2 garlic cloves, finely minced
- One 28 ounce can peeled plum tomatoes
- 1 tablespoon balsamic glaze
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- Preheat oven to 375. Slice eggplants in half lengthwise and sprinkle with salt. Let rest for twenty minutes on the counter. The salt will pull some of the bitterness out of the eggplant. After twenty minutes, rinse thoroughly under cold water and pat dry with a paper towel. Arrange on a baking sheet.
- Rinse one-bite potatoes to remove any dirt, then toss with garlic, salt, turmeric, dried dill, and smoked paprika. Give them a quick spritz with cooking spray to help the spices stick (Note: if you prefer not to use oil of any kind, make sure the potatoes are wet when you toss them with the spices. This will help the spices to stick better, although not quite as well as if you use a bit of cooking spray).
- Arrange potatoes on a lined baking sheet with the eggplant. Roast at 375 for 45 minutes, stirring the potatoes halfway through.
- As soon as the eggplant and potatoes go in the oven, line a large stock pot with a thin layer of water. Saute shallot over medium high heat for 5-6 minutes, until translucent. Add garlic and saute an additional 60 seconds.
- Add can of plum tomatoes with its juice to pot. Mash the plum tomatoes with a potato masher until no large pieces remain. Add remaining ingredients and bring to a boil.
- Boil sauce for one minute, until all spices are incorporated. Reduce heat and simmer for at least thirty minutes, allowing the sauce to thicken and the flavors to develop.
- Top eggplant and roasted potatoes with smoky tomato sauce. Enjoy!