Aloo Bainghan (Spicy Eggplant and Potatoes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 lb. (one large) eggplant, cubed2 medium potatoes, cubed1 large onion, diced2 jalapeno peppers, minced1 TBS. extra virgin olive oilone 14.5oz./411gram can diced tomatoesone 28oz./793gram can crushed tomatoes4 tsp. ginger root2 cloves garlic, minced1 1/2 tsp. cumin seeds1 tsp. ground cumin2 tsp. coriander, dried1 tsp. turmeric1 TBS. cilantro, dried**1 tsp. garam masala (This is NOT listed in tracker.)
Makes 4 servings
Heat oil in large non-stick pan on med-high. When oil is hot, add eggplant, potatoes, onions, and jalapenos. Saute lightly or until onions start to change color.
Add the diced tomatoes and the crushed tomatoes.
Gently toss all ingredients.
In a small bowl, add all your spices together. Then pour on top of eggplant mixture and gently toss spices into mixture.
Cook for 10-15more minutes so flavors combine and serve hot with nan.
Number of Servings: 4
Recipe submitted by SparkPeople user LEBOOBOO.
Heat oil in large non-stick pan on med-high. When oil is hot, add eggplant, potatoes, onions, and jalapenos. Saute lightly or until onions start to change color.
Add the diced tomatoes and the crushed tomatoes.
Gently toss all ingredients.
In a small bowl, add all your spices together. Then pour on top of eggplant mixture and gently toss spices into mixture.
Cook for 10-15more minutes so flavors combine and serve hot with nan.
Number of Servings: 4
Recipe submitted by SparkPeople user LEBOOBOO.
Nutritional Info Amount Per Serving
- Calories: 292.6
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 663.8 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 13.2 g
- Protein: 9.8 g
Member Reviews
-
ERGROTH
Served this as side dish to tandoori chicken.....Yum! I will definitely make it again. - 1/24/09
Reply from LEBOOBOO (1/25/09)
Thank you for taking the time to let me know what you thought...I appreciate it.