Ingredients: |
Ingredients: 1 eggplant, firm, weighing about 1.5 pounds
4 large garlic cloves, thinly sliced
3 small russet potatoes or 3 small red potatoes
2 teaspoons cumin seeds
3 tablespoons peanut oil or 3 tablespoons safflower oil
1 bay leaf
1 large yellow onion, cut into 1/2 inch squares
1 tablespoon fresh ginger, grated
4 medium sized tomatoes (fresh or canned), peeled, seeded and chopped - about one cup
1⁄2 cup water or 1/2 cup juice from the tomatoes
salt
1⁄2 cup plain yogurt at room temperature
2 tablespoons fresh cilantro, chopped
fresh cilantro leaves, left whole (to garnish)
|
Directions: |
Directions:Preheat oven to 375º
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. The eggplant will be a little firm at the stem end.
When the vegetables are cool enough to handle, peel the eggplant and chop the flesh into large pieces.Cut the potatoes with their skins on into 1/2 inch chunks.
Roast the cumin seeds in a dry skillet until you can smell them, about 10 seconds. Grind half of them into a powder and set aside the whole seeds 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 the onions are lightly colored, 12 to 15 minutes. Add the eggplant, potato, tomato and the liquid and gently stir.mSeason 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. |
This recipe for Eggplant and Potato Stewed with Cumin Seeds and Fresh Ginger is from