Eggplant And Potato Stew With Cumin Food

SPICY EGGPLANT & POTATO STEW

Steps:

• Heat the oil in a heavy skillet over a medium-high heat. Add the cumin seeds. When they start to darken and give off their distinct aroma, add the eggplant and garlic. Sprinkle with salt. Sauté until the garlic starts to color.
• Add the potatoes and peppers. Sauté until the potato and eggplant are golden, the eggplant soft, and the peppers are browned in spots, about 10 minutes. Add the turmeric and ginger, a grind or two of black pepper and cook for one minute.
• Add the tomatoes, and squeeze the ¼ lemon over the pan. Cook until the tomatoes give off their juices but still have some shape. You can add a couple tablespoons of water or stock to accelerate this. Stir in the mint. Serve immediately with Basic Roast Chicken or baked fish.

EGGPLANT AND POTATO STEW WITH CUMIN

Steps:

• Preheat oven to 375 degrees F.
• Cut several slits in the eggplant, stuff with sliced garlic.
• Bake the eggplant and potatoes on cookie sheet until eggplant is shriveled and potatoes are done, about an hour.
• When vegetables cool enough to handle, peel the eggplant and chop the flesh into large pieces.
• Cut potatoes, with skins, into 1/2 inch chunks.
• Roast cumin seeds in dry skillet until you can smell them, about 10 seconds. Grind half into a powder and set aside whole for garnish.
• In large heavy pan, heat the oil with the bay leaf. When it is hot, add the onion, ground cumin, and ginger.
• Cook, stirring frequently, until onions are lightly colored, 12 to 15 minutes. Add the eggplant, potato, tomato and the liquid and gently combine with the onions.
• Season with salt.
• Cook over medium heat until the whole stew is thoroughly warmed and cooked.
• Stir in the yogurt and chopped cilantro, leaving marbled streaks throughout, and garnish with the whole cumin seeds and the cilantro leaves.

EGGPLANT AND POTATO (INDIAN)

Steps:

• Heat oil over medium-high heat in a big skillet.
• When hot, put in the mustard seeds.
• When they start to pop, put in the vegetables. Stir once.
• Add seasonings. Stir and fry for a minute.
• Add 3 tablespoons of water, lower heat, cover, and simmer 10-15 minutes.
• Stir every now and then. If vegetables stick, add a little water.
• Dish is done when the potatoes are tender.

PERSIAN EGGPLANT STEW

Steps:

• Sprinkle 2 teaspoons salt over eggplant.
• Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
• Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.

EGGPLANT POTATO TOMATO STEW RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• With a sharp knife, score a ring around each potato, just deep enough to break the skin. Place the potatoes in a medium pot of cold water. Bring to a boil and cook for about 8 minutes, until about halfway cooked.
• Drain the potatoes, and rinse with cold water. Peel off the skin.
• Cut the potatoes into ½-inch (1 cm) pieces and set aside.
• Divide the eggplant and bell peppers between 2 baking sheets and spread in an even layer. Drizzle with 4 tablespoons of olive oil, and season with salt and pepper to taste. Toss with your hands to coat.
• Bake for 25 minutes, flipping halfway through.
• Heat the remaining tablespoon of olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
• Add the tomato paste and stir until well distributed, then add the garlic, paprika, 1 teaspoon salt, and ¾ teaspoon pepper, and cook for another 2-3 minutes, until fragrant.
• Add the potatoes, chickpeas, and tomatoes, and stir to incorporate.
• Stir in the vegetable broth and cover. Reduce the heat to low and cook for 20 minutes, until the potatoes are tender.
• Add the roasted eggplant and bell pepper, and stir to combine. Cook for another 5-10 minutes, until the tomatoes have mostly broken down.
• Ladle into bowls, garnish with parsley, and serve. Or, transfer the stew to resealable containers and store in the fridge for up to 5 days or freezer for up to 3 months.
• Enjoy!

EGGPLANT AND POTATO GRATIN

Steps:

• Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
• Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
• Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
• In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
• Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

EGGPLANT AND POTATO CURRY

Steps:

• Heat oil in a pan. Add spices, tomatoes, sugar and salt.
• Cook on medium heat for 3 minutes till the tomatoes are soft.
• Add potatoes and eggplant. Cook for about 5 minutes.
• Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
• Serve hot with white rice.