Ingredients
-
4
-
1/4
-
1
-
1
-
1
-
1/4
-
1/8
-
1/4
-
1
-
0.5
-
-
-
-
-
Directions
Urmila’s Baked Potato and Eggplant Curry,This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!,This was absolutely delicious! I followed the recipe to the letter except that at first I didn’t pay attention and missed the “cover pan” part… LOL So for the first half hour, I cooked it uncovered, but that didn’t affect the outcome at all I think, it was perfect and we loved it! Thanks for sharing. Made for Think Pink Event 2017,What a great curry recipe and so different from the saucy versions that I generally make. Loved the addition of the eggplant in this dish – used baby Indian eggplant in this dish. I didn’t use Indian chili powder as I find even the smallest amount too hot for me. But I did use cayenne pepper instead as we do enjoy heat in our curry dishes. Served alongside some green peas and together, they made a delicious vegetarian dinner last night. Great recipe!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees F. |
|
2
Done
|
Mix Together First 9 Ingredients (from Garlic to Lemon Juice). |
|
3
Done
|
Take Out 2 Tablespoons of This Mixture, Add to Tomatoes, and Set Aside. |
|
4
Done
|
Trim the Top Off the Eggplant, Slice Lengthwise, and Make Fairly Deep Cross-Hatch Slices Into Each Half. |
|
5
Done
|
Spread Spice Mixture Onto Eggplant and Rub Over Potatoes to Coat. |
|
6
Done
|
Placed Eggplant and Potatoes in Greased Baking Pan, Cover, and Bake For 45 Minutes. |
|
7
Done
|
Add Tomato Spice Mixture to the Dish and Mix Gently. Bake For Another 15 Minutes, or Until Potatoes and Eggplant Are Soft. |
|
8
Done
|
Top With Cilantro and Serve. |
