Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Urmila's Baked Potato and Eggplant Curry Recipe
    Lost? Site Map

    Urmila's Baked Potato and Eggplant Curry

    Urmila's Baked Potato and Eggplant Curry. Photo by Enjolinfam

    1/2 Photos of Urmila's Baked Potato and Eggplant Curry

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Maito's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Mix together first 9 ingredients (from garlic to lemon juice).
    3. 3
      Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
    4. 4
      Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
    5. 5
      Spread spice mixture onto eggplant and rub over potatoes to coat.
    6. 6
      Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
    7. 7
      Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
    8. 8
      Top with cilantro and serve.

    Ratings & Reviews:

    • on June 10, 2009

      55

      Wow! This is really tasty and quite easy to make as well. The only changes I made were to use some tahini instead of nuts (which I didn't have) and a bit of curry powder, cinnamon and Chinese five-spice powder (!) as a rough substitution for garam masala, and chopped instead of crushed tomatoes. I am eating it right now, with brown rice. Make sure you serve it very hot, almost straight from the oven.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2008

      55

      This was really good! I love Indian food and this was very Indian tasting. I used ground cashews and Japanese eggplant because that is what's commonly sold here in the Philippines. Thanks for another fantastic vegetarian recipe! Made for veg*n swap.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2008

      55

      This was really tasty and so easy to make. I loved the way that once you'd put it in the oven you could forget about it for 45 minutes. I only had half an eggplant so I added some carrots as well. Just before I started making it I realied that I didn't have any ground peanuts or cashews but it tasted great withouth them. I served this over rice.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Urmila's Baked Potato and Eggplant Curry

    Serving Size: 1 (657 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 649.4
     
    Calories from Fat 97
    14%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 469.8 mg
    19%
    Total Carbohydrate 127.3 g
    42%
    Dietary Fiber 25.7 g
    102%
    Sugars 12.1 g
    48%
    Protein 21.0 g
    42%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites