Eggplant And Potato Stew With Cumin Recipe

Name: Eggplant And Potato Stew With Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, firm, weighing about 1 . 5 pounds; 4 large garlic cloves, thinly sliced; 3 small russet potatoes or 3 small red potatoes; 2 teaspoons cumin seeds; 3 tablespoons peanut oil or 3 tablespoons safflower oil; 1 bay leaf; 1 large yellow onion, cut into 1/2 inch squares; 1 tablespoon fresh ginger, grated; 1 cup canned tomato, chopped; 1/2 cup water or 1/2 cup juice from the tomatoes; salt; 1/2 cup plain yogurt; 2 tablespoons fresh cilantro, chopped; fresh cilantro leaves, left whole (to garnish)

Servings: persons

1 eggplant, firm, weighing about 1 . 5 pounds
4 large garlic cloves, thinly sliced
3 small russet potatoes or 3 small red potatoes
2 teaspoons cumin seeds
3 tablespoons peanut oil or 3 tablespoons safflower oil
1 bay leaf
1 large yellow onion, cut into 1/2 inch squares
1 tablespoon fresh ginger, grated
1 cup canned tomato, chopped
1/2 cup water or 1/2 cup juice from the tomatoes
salt
1/2 cup plain yogurt
2 tablespoons fresh cilantro, chopped
fresh cilantro leaves, left whole (to garnish)

1
Preheat oven to 375 degrees F.
2
Cut several slits in the eggplant, stuff with sliced garlic.
3
Bake the eggplant and potatoes on cookie sheet until eggplant is shriveled and potatoes are done, about an hour.
4
When vegetables cool enough to handle, peel the eggplant and chop the flesh into large pieces.
5
Cut potatoes, with skins, into 1/2 inch chunks.
6
Roast cumin seeds in dry skillet until you can smell them, about 10 seconds. Grind half into a powder and set aside whole for garnish.
7
In large heavy pan, heat the oil with the bay leaf. When it is hot, add the onion, ground cumin, and ginger.
8
Cook, stirring frequently, until onions are lightly colored, 12 to 15 minutes. Add the eggplant, potato, tomato and the liquid and gently combine with the onions.
9
Season with salt.
10
Cook over medium heat until the whole stew is thoroughly warmed and cooked.
11
Stir in the yogurt and chopped cilantro, leaving marbled streaks throughout, and garnish with the whole cumin seeds and the cilantro leaves.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 eggplant, firm, weighing about 1 . 5 pounds, 4 large garlic cloves, thinly sliced, 3 small russet potatoes or 3 small red potatoes, 2 teaspoons cumin seeds, and more.

Yes, Eggplant And Potato Stew With Cumin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Potato Stew With Cumin

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