Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 10 potatoes (e.g. Rooster potatoes) (approximately 200 g)
  • 1 small aubergine
  • 4 tomatoes
  • 1 small onion
  • 2 cloves of garlic
  • A few coriander leaves, extra to serve
  • A few sprigs of thyme
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • 4 tbsp olive oil
  • Salt and pepper
EUPOTATOES28755 website 820x480 recipes 01 55
Preparation time: 20 MIN Cooking time: 30 MIN
  1. Wash and peel the potatoes and cut into large cubes.
  2. Wash and cut the aubergine into large cubes. Place them in a colander. Salt them and allow excess liquid to drain off.
  3. Wash, deseed and dice the tomatoes into small cubes.
  4. Peel and finely chop the onion. Peel the garlic.
  5. In a cast iron casserole dish, gently fry the onion in a little olive oil.
  6. Add the diced tomatoes and the crushed garlic (use a garlic crusher to crush directly into the casserole dish).
  7. Add the finely chopped coriander and the spices and stir well.
  8. Add the cubes of potato and stir so that they are well coated with the seasoning.
  9. Add a little water and cook for about 20 minutes.
  10. In a heated frying pan, fry the aubergine in a splash of olive oil for 15 minutes until soft.
  11. Sprinkle with thyme and set aside.
  12. Prepare you skewers alternating potatoes with relish and grilled aubergine. Sprinkle some coriander leaves over the skewers to serve.

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