Panfried Spicy Potatoes with Eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 134.4
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 9.4 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 5.6 g
- Protein: 3.2 g
View full nutritional breakdown of Panfried Spicy Potatoes with Eggplant calories by ingredient
Introduction
A spicy side dish-a great compliment to any meal. A spicy side dish-a great compliment to any meal.Number of Servings: 4
Ingredients
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1-1/2 lb waxy potatoes
1-1/2 lb eggplant
1 tbsp canola or olive oil
1 jalapeno
1 tbsp minced garlic
1 tsp mustard seeds
1 tsp cumin seeds
salt & black pepper to taste
1/2 cup chopped onion
fresh lemon juice to taste
chopped fresh cilantro to taste
Directions
Peel and cut eggplant and potatoes into similar-sized wedges.
Put the oil in skillet. Heat.
Add chiles, garlic, mustard, and cumin.
Cook a couple of minutes.
Add potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt & pepper, and cover.
Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften.
Remove the cover and raise the heat to medium-high.
Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown.
Stir in the lemon juice, taste and adjust the seasoning, then serve at room temperature or hot.
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLYMCCLURE.
Put the oil in skillet. Heat.
Add chiles, garlic, mustard, and cumin.
Cook a couple of minutes.
Add potatoes and eggplant, along with 1/4 cup water and a sprinkling of salt & pepper, and cover.
Cook for about 10 minutes, checking once or twice and adding a little water if necessary, until the vegetables begin to soften.
Remove the cover and raise the heat to medium-high.
Cook, stirring occasionally, until both potatoes and eggplant brown nicely and become completely tender, another 10 to 15 minutes.
Add the onion and continue to cook, stirring occasionally, until it softens and begins to brown.
Stir in the lemon juice, taste and adjust the seasoning, then serve at room temperature or hot.
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLYMCCLURE.
Member Ratings For This Recipe
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SOPHIALARA
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JSEATTLE
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GOING2BTHIN_CGE
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CAROLDEDOO
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EGRAMMY
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3SISTERS
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DEBI_NC
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ONMYWAAY
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MARSHA48
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RAHMAAN1
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JTRACEY57
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SHERLE
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SHERYLL_S
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ANHELIC
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DAIZYSTARLITE
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EPS102
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PROVERBS31JULIA
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ROSIE19531
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MIKES2NDWIFE
Works for me. My mom gave me all this eggplant for diet and the only way I know to cook it is fried. So when I saw this recipe I was like oh yea babee guess what we are eating tonite!! Oh yea, special thanks soph...for explaining to me what a waxy potato is..we just call'em red potatoes here. - 10/21/09
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DANCINGGRAM
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MKELLEY913
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IAMDESSIE
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PASTORWILEY62
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CANNF47
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