Eggplant And Potato Indian Recipes
EGGPLANT AND POTATO GRATIN
In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.
Provided by Nik Sharma
Categories casseroles, vegetables, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
- Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
- Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
- In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
- Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.
EGGPLANT AND POTATO CURRY
This is my version of a spicy dish we had on our last trip to Chicago. It was served with white rice. Recommend Japanese Eggplant. Would also recommend thin skinned white potatoes so that there is no peeling.
Provided by Debbwl
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a pan. Add spices, tomatoes, sugar and salt.
- Cook on medium heat for 3 minutes till the tomatoes are soft.
- Add potatoes and eggplant. Cook for about 5 minutes.
- Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
- Serve hot with white rice.
Nutrition Facts : Calories 364.1, Fat 8.4, SaturatedFat 1.2, Sodium 43.9, Carbohydrate 69.5, Fiber 22.1, Sugar 16.3, Protein 10.2
EGGPLANT AND POTATO (INDIAN)
From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.
Provided by mliss29
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium-high heat in a big skillet.
- When hot, put in the mustard seeds.
- When they start to pop, put in the vegetables. Stir once.
- Add seasonings. Stir and fry for a minute.
- Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
- Stir every now and then. If vegetables stick, add a little water.
- Dish is done when the potatoes are tender.
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