Eggplant & Potatoes (Aloo Baigan)

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Eggplant & Potatoes (Aloo Baigan)

This eggplant dish is easy to make from North India. Eggplant and potato make for a fantastic combo and when roasted together in a perfect combination of spices, these vegetables are a match made in heaven. We make this dish at least once a week, great to eat with quinoa, bread or brown rice.

This dish can be made with our without potatoes.

Servings: 2

Ingredients

1. 1 medium purple eggplant unpeeled and cut into ½-inch cubes

2. 5 medium potatoes peeled and cut into ½-inch cubes

3. 1 teaspoon grated ginger

4. 1 small jalapeño seeded and chopped

5. 1 tablespoon coriander powder

6. ½ teaspoon paprika

7. ½ teaspoon turmeric

8. 1 teaspoon cumin seed

9. 1 medium tomato cut into ½-inch cubes

10. 2 tablespoons chopped cilantro

Instructions

Preheat the oven to 400°F. Lay out chopped eggplant on one non-stick cooking sheet and chopped potato on the other. Roast eggplant for approximately 15 minutes, until it is starting to soften but not mushy. Roast potatoes for approximately 25 minutes, until edges are starting to brown and potatoes are just cooked. (Instead of roasting the eggplant and potatoes you can chop fresh and add to the pot with ingredients.) Instead of potatoes you can also add chickpeas.

While eggplant and potatoes are roasting, place the grated ginger, jalapeño, coriander powder, paprika, turmeric, and 2 tablespoons of water in a small bowl. Mix to make a paste.

Heat a cast iron or nonstick pot over medium heat. Test the heat by adding one cumin seed to the pot; if seed cracks right away, the pot is heated to the right temperature.

Add cumin seeds and the spice mixture and stir-fry for 20 seconds, stirring continuously.

Add chopped tomato and stir-fry for a minute. Mix well.

Add roasted potatoes and eggplant. Mix gently and let it simmer for 3 to 4 minutes on medium-low heat. Taste and add salt, if needed. Turn off the heat and add chopped cilantro. Mix well.

Enjoy!

Recipe Notes

This dish can be made with our without potatoes.