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.
- 4 garlic cloves, minced
- 1⁄4 cup peanuts or 1⁄4 cup cashews, ground
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1⁄4 teaspoon turmeric
- 1⁄8 teaspoon indian chili powder
- 1⁄4 teaspoon salt
- 1 lemon, juice of
- 0.5 (14 ounce) can crushed tomatoes
- 1 large eggplant
- 3 large potatoes (halved) or 9 new potatoes (whole)
- fresh cilantro (to garnish)
- Preheat oven to 400 degrees F.
- Mix together first 9 ingredients (from garlic to lemon juice).
- Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
- Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
- Spread spice mixture onto eggplant and rub over potatoes to coat.
- Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
- Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
- Top with cilantro and serve.