Best 6 Sweet Potato Eggplant Gravy Recipes

The sweet potato eggplant gravy is a unique and flavorful dish that combines the natural sweetness of sweet potatoes with the earthy taste of eggplants. It is a popular dish in many parts of the world and can be enjoyed with a variety of accompaniments such as rice, quinoa, or bread. This hearty and delicious gravy can be easily prepared using a few simple ingredients and is an excellent choice for a quick and nutritious weeknight meal.

Check out the recipes below so you can choose the best recipe for yourself!

PORK CHOPS AND SWEET POTATO GRAVY

Pork Chops and Sweet Potato Gravy image

Provided by Emeril Lagasse

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 thick pork chops, 6 to 8 ounces each
2 teaspoons Essence, recipe follows
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thinly sliced onions
1/2 cup pecan pieces
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne
1 pound sweet potatoes, baked, peeled and mashed (about 1 1/2 cups)
3 tablespoons Steen's 100 percent Pure Cane Syrup
1/4 cup chopped green onions
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
Serve immediately.
Combine all ingredients thoroughly.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SWEET POTATO EGGPLANT GRAVY

Sweet Potato Eggplant Gravy image

Number Of Ingredients 16

Ingredients

1/2 cup drippings from the Turducken, plus the reserved duck skin
4 cups eggplant, peeled and chopped
1 1/2 cups onions, chopped
1 cup sweet potato, peeled and finely chopped
1 teaspoon garlic, minced
3 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons white peppers
1 1/2 teaspoons cayenne pepper
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 cups chicken stock, turkey stock or duck stock
1 cup dark brown sugar, packed
1 cup sweet potato, peeled and cut into 1/2-inch dice
3 tablespoons Grand Marnier liqueur
1/2 cup green onion, finely chopped

Steps:

Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. Cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally.

Nutrition Facts : Nutritional Facts Serves

SWEET POTATO, PEPPER AND EGGPLANT BAKE

Sweet Potato, Pepper and Eggplant Bake image

This was described in The Guardian newspaper as being like a roast vegetable curry. Good winter comfort food.

Provided by Sackville

Categories Curries

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 medium onions
6 tablespoons olive oil or 6 tablespoons sunflower oil
2 -3 sweet potatoes, peeled and cubed
1 large eggplant, cut into cubes
1 large red peppers or 1 large green pepper, cut into cubes
2 cloves garlic, sliced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
250 ml vegetable stock or 250 ml chicken stock
1 (400 g) can chopped tomatoes
1 (400 g) can chickpeas, drained
3 tablespoons cilantro leaves, chopped
1 (8 ounce) carton sour cream
salt, to taste
sugar, to taste
Tabasco sauce, to taste

Steps:

Preheat the oven to 200 C or 400 degrees F.
Cut one of the onions into large chunks.
Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
Cook for five minutes.
Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
Stir halfway through baking.
Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
Serve with rice or bread.

Nutrition Facts : Calories 376.1, Fat 22.8, SaturatedFat 6.6, Cholesterol 20.7, Sodium 264.5, Carbohydrate 38.9, Fiber 9.7, Sugar 9.9, Protein 7.2

GREEN CURRY WITH SWEET POTATO AND AUBERGINE (EGGPLANT)

Green Curry with Sweet Potato and Aubergine (Eggplant) image

An ace curry--traditional, vegetarian, and tasty as all else! An indian dish, when I serve this up, my mates, family, or peers are quite chuffed and I'm always asked for the recipe. Any sort of rice can be used; I suggest cooking jasmine rice ahead of time and keeping it warm until curry is done, then serving it and pouring the chili over or next to it.

Provided by Miss Marie Lo Duca

Categories World Cuisine Recipes Asian Indian

Time 47m

Yield 5

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon green curry paste, or more to taste
1 eggplant, quartered and sliced
1 (14 ounce) can coconut milk
1 cup vegetable stock
1 sweet potato, peeled and sliced
6 kaffir lime leaves
2 tablespoons lime juice
2 teaspoons lime zest
2 teaspoons soft brown sugar
salt
1 shredded kaffir lime leaf for garnish
1 sprig chopped fresh cilantro for garnish

Steps:

Heat oil in a large wok or skillet over medium heat. Add onion and curry paste; cook and stir until fragrant, about 3 minutes. Stir in eggplant; cook until softened, 4 to 5 minutes.
Pour coconut milk and vegetable stock onto the eggplant mixture. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Stir in sweet potato and lime leaves; cook and stir until vegetables are tender, about 10 minutes. Mix in lime juice, lime zest, and brown sugar; stir until combined. Season with salt; garnish with shredded lime leaf and cilantro.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 25.3 g, Fat 19.8 g, Fiber 7 g, Protein 4 g, SaturatedFat 15.3 g, Sodium 188.8 mg, Sugar 8 g

SWEET AND SOUR CHINESE EGGPLANT

Sweet and Sour Chinese Eggplant image

I tried to duplicate our favorite Asian restaurant's Chinese eggplant dish.

Provided by Eirrehc Guadalupe

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

2 large Chinese eggplant, chopped
½ teaspoon salt
1 ½ tablespoons white sugar
1 ½ tablespoons low-sodium soy sauce
1 ½ tablespoons hoisin sauce
1 tablespoon red wine vinegar
1 teaspoon chile oil
½ teaspoon red pepper flakes
½ teaspoon garlic salt
¼ cup canola oil

Steps:

Place eggplant cubes in a large bowl and sprinkle with salt. Fill bowl with enough water to cover and let stand for at least 30 minutes. Drain and rinse well.
Stir sugar, soy sauce, hoisin, vinegar, chile oil, pepper flakes, and garlic salt together in a small bowl.
Heat canola oil in a large skillet over medium-high heat. Fry eggplant in the hot oil until tender and beginning to brown, 5 to 10 minutes. Pour in the sauce; cook and stir until sauce is thick and eggplant is evenly coated. Serve immediately.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 27.8 g, Cholesterol 0.2 mg, Fat 15.8 g, Fiber 11.8 g, Protein 4 g, SaturatedFat 1.3 g, Sodium 820.2 mg, Sugar 14.4 g

SWEET POTATO GRAVY

Sweet Potato Gravy image

Make and share this Sweet Potato Gravy recipe from Food.com.

Provided by mstrcook

Categories Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons flour
2 cups onions, Julienned
1 tablespoon garlic, Minced
1/2 cup pecan pieces
2 cups water
to taste salt
cayenne pepper
1 lb sweet potato

Steps:

Make a dark brown roux, about 3 minutes.
Add the onions and saute for 5 minutes, or until wilted.
Stir in the garlic, pecans and water.
Season with salt and cayenne. Bring the liquid to a boil.
Add the sweet potatoes and blend to make the sauce smooth.
Stir in the cane syrup and green onions.

Nutrition Facts : Calories 160.7, Fat 6.7, SaturatedFat 0.6, Sodium 46.4, Carbohydrate 23.9, Fiber 4.2, Sugar 5.8, Protein 3

Tips:

Choose the right sweet potatoes. Look for firm, unblemished sweet potatoes that are about the same size. This will help them cook evenly.
Don't overcrowd the pan. When cooking the sweet potatoes, make sure to give them enough space so that they can brown properly. If the pan is too crowded, the sweet potatoes will steam instead of roast.
Roast the sweet potatoes until they are tender. The sweet potatoes are done roasting when they are fork-tender. You can check this by piercing them with a fork or skewer. If it goes through easily, they are done.
Use a good-quality eggplant. The eggplant should be firm and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
Peel the eggplant before cooking. The peel of the eggplant can be tough and bitter, so it is best to peel it before cooking. You can use a vegetable peeler or a sharp knife to do this.
Cook the eggplant until it is soft. The eggplant is done cooking when it is soft and tender. You can check this by piercing it with a fork or skewer. If it goes through easily, it is done.
Use a flavorful gravy. The gravy is what really brings this dish together, so make sure to use a gravy that you enjoy. You can use a store-bought gravy or make your own.
Serve the dish hot. This dish is best served hot, so make sure to serve it as soon as it is ready.

Conclusion:

Sweet potato eggplant gravy is a delicious and easy-to-make dish that can be enjoyed by people of all ages. It is a great way to use up leftover sweet potatoes and eggplants, and it is also a good source of vitamins and minerals. This dish can be served as a main course or a side dish, and it is sure to please everyone at the table.