Prep 15 mins
Cook 1 hr
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.
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.
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.
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)