Eggplant and Potato Stew With Cumin

Recipe by eyeknit
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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