Eggplant Mashed Potato with Curcuma Sauce

Eggplant Mashed Potato with Curcuma Sauce

By: Rose Marie Jarry, Master Chef at Kronobar

35 minutes, 2 servings, gluten free, vegan.


  • 2 cups potato, diced
  • 1 cup eggplant, diced
  • 1 tablespoon coconut oil


  • 1 tablespoon red onion, chopped
  • 1 pinch cumin powder
  • 1 pinch curcuma powder
  • 1 teaspoon coconut oil
  • 1 pinch vegetable broth powder


  1. Dice and steam the vegetables for 25 minutes minimum, until they get soft.
  2. Mash them with the tablespoon of coconut oil.
  3. Heat up a saucepan and place all the ingredients from the sauce into it.
  4. Let it simmer medium heat for 3-4 minutes.
  5. Pour the sauce on your serving of mashed vegetables and enjoy!