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Eggplant And Potato Stew With Cumin

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Ingredients

Adjust Servings:
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
1 cup canned tomato chopped
1/2 cup water or 1/2 cup juice from the tomatoes

Nutritional information

270.4
Calories
106 g
Calories From Fat
11.8 g
Total Fat
2.5 g
Saturated Fat
4 mg
Cholesterol
105.3 mg
Sodium
38.3 g
Carbs
8 g
Dietary Fiber
8.3 g
Sugars
6.1 g
Protein
416g
Serving Size

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Eggplant And Potato Stew With Cumin

Features:
    Cuisine:

    A nice recipe, reminiscent of the Middle East despite the potatoes. The toasted cumin is very much present in this dish, moreso than the ginger (perhaps I'd add a little more of the latter next time). I think I liked it better than the DH who, while willing to eat vegetarian, is a bit picky about it when we do.

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Eggplant and Potato Stew With Cumin,Eggplant and potato stewed with cumin seed, ginger and tomato…from Deborah Madison,A nice recipe, reminiscent of the Middle East despite the potatoes. The toasted cumin is very much present in this dish, moreso than the ginger (perhaps I’d add a little more of the latter next time). I think I liked it better than the DH who, while willing to eat vegetarian, is a bit picky about it when we do.,Eggplant and potato stewed with cumin seed, ginger and tomato…from Deborah Madison


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees F.

    2
    Done

    Cut Several Slits in the Eggplant, Stuff With Sliced Garlic.

    3
    Done

    Bake the Eggplant and Potatoes on Cookie Sheet Until Eggplant Is Shriveled and Potatoes Are Done, About an Hour.

    4
    Done

    When Vegetables Cool Enough to Handle, Peel the Eggplant and Chop the Flesh Into Large Pieces.

    5
    Done

    Cut Potatoes, With Skins, Into 1/2 Inch Chunks.

    6
    Done

    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.

    7
    Done

    in Large Heavy Pan, Heat the Oil With the Bay Leaf. When It Is Hot, Add the Onion, Ground Cumin, and Ginger.

    8
    Done

    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.

    9
    Done

    Season With Salt.

    10
    Done

    Cook Over Medium Heat Until the Whole Stew Is Thoroughly Warmed and Cooked.

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