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!"
 
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photo by Enjolinfam photo by Enjolinfam
photo by Enjolinfam
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
1hr 15mins
Ingredients:
13
Serves:
2-3
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. Wow, really fantastic vegetarian entree! Almost no changes to report, except I used fire roasted crushed tomatoes and, because I ran out of room in the dish, left out one of the potatoes. For some reason, at the time I felt I should add 10 minutes to the total baking time, so I did, but found that it was not necessary. The two of us ate this in one sitting, no problem at all! At first my BF asked me why I gave him so much, then he polished the whole thing off and said he guessed I didn't give him too much after all (hehe)! The lemony taste was so fresh and intense. Offset the curry taste. A keeper! (P.S. don't know what dhana zeeru is so I used cumin and coriander)
     
  4. 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
     
  5. 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 - I 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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Tweaks

  1. 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.
     

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