Panfried Spicy Potatoes with Eggplant

3SHARES

3.9 of 5 (18)
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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
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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

    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.

3SHARES

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Member Ratings For This Recipe



  • 28 of 28 people found this review helpful
    A waxy potato is a red potato or a "new" potato. In other words, not a russet, or baking potato. - 8/4/09

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  • 7 of 7 people found this review helpful
    this was delicious. I added a little red pepper and an onion I had on hand. - 8/4/09

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  • Very Good
    7 of 7 people found this review helpful
    Nice. I served it with cabbage and zuchini, basmati rice, and salad dressed with olive oil and lemon for a full vegetarian meal. - 5/31/09

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  • Good
    5 of 5 people found this review helpful
    Calling it "spicy" was an under statement...Wow! It blew me away. Next time I will not use the Jalapeno. And I think I'd let the potatoes cook a little by themselves, as my eggplant got kind of mushy. But I like it & will make it again. - 10/21/09

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  • Very Good
    3 of 4 people found this review helpful
    Shared with family members - 10/20/09

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