Eggplant And Potato Stew With Cumin Recipes

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

Steps:

• In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
• In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Steps:

• Preheat oven to 375 degrees F.
• Cut several slits in the eggplant, stuff with sliced garlic.
• Bake the eggplant and potatoes on cookie sheet until eggplant is shriveled and potatoes are done, about an hour.
• When vegetables cool enough to handle, peel the eggplant and chop the flesh into large pieces.
• Cut potatoes, with skins, into 1/2 inch chunks.
• 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.
• In large heavy pan, heat the oil with the bay leaf. When it is hot, add the onion, ground cumin, and ginger.
• 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.
• Season with salt.
• Cook over medium heat until the whole stew is thoroughly warmed and cooked.
• Stir in the yogurt and chopped cilantro, leaving marbled streaks throughout, and garnish with the whole cumin seeds and the cilantro leaves.

Steps:

• Partially skin eggplant and cut into cubes; set aside.
• Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
• Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
• Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
• Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
• Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
• Serve stew over cooked rice.

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.

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.

Steps:

• Preheat the oven to 425 degrees. Pierce the eggplants in several places so they won't explode, place in a greased baking pan and bake until soft, almost to the point of collapse, 35 to 45 minutes. Cut in half, cool for 15 minutes or so and drain the juices. Remove the skin, finely chop the flesh and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and cumin, cover and cook for 3 minutes. Add the mushrooms, cover and cook for 5 minutes. Add the eggplant and salt and pepper to taste. Cook gently for 20 minutes, or until moisture evaporates. Check for seasoning.