Urmila's Baked Potato and Eggplant Curry
photo by Enjolinfam
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 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)
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
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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.
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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)
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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
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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
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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.
RECIPE SUBMITTED BY
Maito
United States