Sweet Potato Eggplant Gravy Recipes

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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

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

This is the BEST gravy I've ever found, it's labor intensive but OH SO WORTH IT!!! It's from Chef Paul Prudhome's Turducken recipe page...

Provided by Babychops

Categories     For Large Groups

Time 1h5m

Yield 3 cups, 15 serving(s)

Number Of Ingredients 16

1/2 cup dripping, from the turducken plus the reserved duck skin
4 cups eggplants, 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 pepper
1 1/2 teaspoons cayenne
1 teaspoon dry mustard
1/2 teaspoon dried thyme leaves
8 cups turkey stock or 8 cups duck stock
1 cup dark brown sugar, packed
1 cup sweet potato, peeled and cut into 1/2-inch dice
3 tablespoons Grand Marnier
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. Yield: About 3 cups.

Nutrition Facts : Calories 132.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 3.8, Sodium 432.6, Carbohydrate 25.9, Fiber 1.7, Sugar 18.2, Protein 4

CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY



Chicken-Fried Eggplant with Creamy Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

1 jumbo Italian eggplant, trimmed and sliced into 1/2-inch-thick slices
Sea salt and freshly ground black pepper
Neutral oil, for frying
2 cups all-purpose flour
1 cup buttermilk
3 ounces thinly sliced Jamon Serrano, roughly chopped, plus more whole slices for garnish
4 shots strong coffee or espresso
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper

Steps:

  • For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
  • Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
  • Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
  • For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
  • Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.

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

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

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

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

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