Eggplant and Potato Stew With Cumin

Ingredients

  • 1 eggplant, firm, weighing about 1 . 5 pounds
  • 4 large garlic cloves, thinly sliced
  • 3 small russet potatoes or 3 small red potatoes
  • 3 small red potatoes
  • 2 teaspoons cumin seeds
  • 3 tablespoons peanut oil or 3 tablespoons safflower oil
  • 3 tablespoons safflower oil
  • + 8 more ingredients
    • 1 bay leaf
    • 1 large yellow onion, cut into ½ inch squares
    • 1 tablespoon fresh ginger, grated
    • 1 cup canned tomato, chopped
    • ½ cup water or ½ cup juice from the tomato
    • ½ cup juice from the tomato
    • ½ cup plain yogurt
    • 2 tablespoons fresh cilantro, chopped

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 ...

View full recipe at SpringPad

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