| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Main dish, African, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Eggplants, peeled & cubed |
| 2 |
ts |
Salt |
| 2 |
lg |
Onions, chopped |
| 2 |
|
Garlic cloves, crushed |
| 4 |
tb |
Oil |
| 1 |
ts |
Cumin seeds, crushed |
| 1 |
ts |
Coriander |
| 3 |
|
Cardamom pods |
| 2 |
ts |
Ginger, grated |
| 1/2 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 2 |
|
Chili peppers, crushed |
| 3 |
lg |
Potatoes, chopped |
| 1 |
|
Tomato, peeled & chopped |
| 1 |
ts |
Tomato paste |
INSTRUCTIONS
Sprinkle eggplant pieces with salt & set aside for 6 to 8 minutes.
Meanwhile in a large skillet, saute onions & garlic in the oil until
golden, stirring & ensuring that it's not scorching. Add all the spices &
peppers & stir-fry a couple of minutes. Squeeze eggplant pieces to get rid
of excess moisture. Dump the pieces into the pot. Stir until they become
limp & slightly golden. Add more oil if necessary Add the potatoes & let
them brown on all sides. When potatoes are somewhat tender, but still fork
resistant, add tomatoes, paste & 1 1/2 c water. Stir, bring to a boil,
reduce heat & simmer until vegetables are tender but not mushy. The sauce
should be thick, like syrup. If too thin, simmer a little longer. Serve
over rice.
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