Fragrant Indian Vegetables
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds of eggplant, sliced about ¼ inch thick
- 4tablespoons corn, canola or safflower oil plus a little for brushing
- ¾pound large new potatoes, scrubbed and unpeeled
- 1pound onion, coarsely chopped
- 2large cloves garlic, minced
- 1½teaspoons ground cumin
- 1bay leaf
- 1head cauliflower, flowerettes cut into bite-size pieces
- 1½tablespoons coarsely grated fresh ginger
- 6canned Italian plum tomatoes, well drained
- ½cup chopped cilantro
- 1cup or more nonfat plain yogurt
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven broiler and cover broiler pan with aluminum foil.
- Step 2
Arrange eggplant slices on broiler pan and brush lightly on both sides with oil. Broil eggplant as close to heat as possible, watching that the slices do not burn. When one side is brown, turn and brown on second side. Total broiling time about 15 minutes.
- Step 3
Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften. Remove and set slices aside. In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two. Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
- Step 4
Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan. Cover and cook about 5 minutes, until cauliflower is done.
- Step 5
When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
- Step 6
Serve with cilantro and yogurt.
Private Notes
Comments
I chose this recipe because I already had most of the ingredients at home. As it came together, I didn't think it would work very well, but it was delicious! Could have used more eggplant since the pieces shrink quite a bit after broiling. I used coriander chutney instead of cilantro as I already had that too.
So many goofy problems in this recipe! The ingredients list says potatoes washed and unpeeled, then later says cut sliced ( sliced? ) potatoes into quarters. Then it doesn’t tell you when to put them back in! Also 6 canned plum tomatoes? 6 cans? 6 tomatoes? Why not just say two cans? I suspect there may be a translation problem. The timing is a little off too. And I will cut the eggplant into 1/2”not 1/4” slices next time I think. But tasted good!
I cooked this in my tagine and added preserved lemon with the eggplant, to warm. Absolutely delicious!
I chose this recipe because I already had most of the ingredients at home. As it came together, I didn't think it would work very well, but it was delicious! Could have used more eggplant since the pieces shrink quite a bit after broiling. I used coriander chutney instead of cilantro as I already had that too.
Advertisement