EGGPLANT AND POTATO STEW WITH CUMIN
Make and share this Eggplant and Potato Stew With Cumin recipe from Food.com.
Provided by eyeknit
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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.
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 POTATO TOMATO STEW RECIPE BY TASTY
Here's what you need: medium yukon potatoes, medium eggplants, red bell peppers, olive oil, salt, pepper, medium yellow onion, tomato paste, garlic, smoked paprika, chickpeas, medium beefsteak tomatoes, low sodium vegetable broth, fresh parsley
Provided by Rachel Gaewski
Categories Dinner
Yield 5 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 644 calories, Carbohydrate 86 grams, Fat 28 grams, Fiber 16 grams, Protein 13 grams, Sugar 22 grams
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