Aloobaigainpotatoandeggplantaubergine Recipes

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ALOO BAINGAN (POTATO AND EGGPLANT)



Aloo Baingan (Potato and Eggplant) image

If you love Indian food like I love Indian food, then let me tell you: We found the mother lode! Since I did not grow up with an Indian mother and not even an Indian aunt, I had to teach myself how to make authentic-tasting Indian food-but without using any oil. How's that for a challenge? Good news my friends, I have mastered at least some of it. We have even more eggplant recipes for you to try out! From Healthy Girl's Kitchen

Categories     Salads & Side Dishes/">Salads & Side Dishes

Time 55m

Number Of Ingredients 13

1 medium purple eggplant, unpeeled and cut into ½-inch cubes
5 medium potatoes, peeled and cut into ½-inch cubes
1 teaspoon grated ginger
1 small jalapeño, seeded and chopped
1 tablespoon coriander powder
½ teaspoon paprika
½ teaspoon turmeric
1 teaspoon cumin seed
Pinch of asafoetida (hing) (optional)
1 medium tomato, cut into ½-inch cubes
1½ cups fat-free tomato sauce
½ to 1 teaspoon salt (optional)
2 tablespoons chopped cilantro

Steps:

  • 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.
  • 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 asafoetida after seed cracks. Add the spice mixture and stir-fry for 20 seconds, stirring continuously.
  • Add chopped tomato and stir-fry for a minute. Add tomato sauce. 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. Chef's Note: Asafoetida is a spice derived from the resin extracted from a plant root. It has a pungent aroma that is very strong when raw but works as a flavor enhancer when cooked. It gives a unique flavor to most Indian dishes. It is also called "Hing," available in most Indian grocery stores.

ALOO BAINGAN - EGGPLANT AND POTATO CURRY



Aloo Baingan - Eggplant and Potato Curry image

Here's an easy Aloo Baingan (Eggplant/Aubergine and Potato Curry) recipe made with simple ingredients you likely have on hand. This is a Pakistani & North Indian-style vegan curry that's tasty enough to serve guests. Tested to perfection!

Provided by Izzah Cheema

Categories     Main Course     Side Dish

Time 55m

Number Of Ingredients 18

1 small to medium globe variety eggplant (unpeeled)
¼ cup neutral oil (plus more for pan-frying the eggplant)
1 tsp cumin seeds
1 medium yellow onion (finely chopped)
6-7 garlic cloves (crushed)
1- inch piece ginger (crushed)
2 medium tomatoes (or 3 small) (finely chopped)
1 small green chili pepper such as Thai or Serrano (sliced)
1 tsp coriander powder
1 tsp cumin powder
1/4-1/2 tsp red chili powder (or to taste)
1/2 tsp turmeric powder
1/2 tsp ground black pepper
2 tsp kosher salt (or 1 1/2 tsp sea salt)
2 medium russet potatoes (peeled and cubed into ¾-1" cubes (place in a bowl of water to prevent browning))
2 tbsp cilantro leaves (finely chopped)
¼ tsp garam masala or chaat masala (optional)
1 tsp lemon juice

Steps:

  • Slice off the stem of the eggplant. Then continue to slice the eggplant widthwise into 3/4 inch-thick rounds. Dice the rounds into 1-inch cubes.
  • Place a large, nonstick skillet over medium-high heat. Add ¼ cup oil to lightly coat the bottom of the skillet. Add the eggplant in a single layer (you may need to do this in 2 batches) and pan-fry for 3 minutes, until golden brown. Then flip the pieces and pan-fry for another 2-3 minutes. Add oil as needed and distribute as needed because the eggplant has a tendency to absorb oil. Remove onto a plate and set aside. (See Note 1)
  • Heat oil in a heavy bottomed pan over medium-high heat. Once hot, add the cumin seeds and allow them to sizzle for a few seconds. Add the onion and sauté, stirring frequently, until lightly golden (~8-10 min). Deglaze with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and sauté for another minute, until the raw smell disappears and the onions deepen in color. Add the tomatoes, green chili pepper, all spice powders (except garam masala), and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 minutes). If needed, add 2 tbsp of water to deglaze the pan and help the tomatoes disintegrate into the masala.
  • Once the oil has separated from the curry base/masala, add the potatoes. Sauté for another 2-3 minutes to soften. Add 1/2 cup water and stir to mix.
  • Turn the heat down to low-medium, cover, and cook for 10 minutes. Stir in the pan-fried eggplant (See Note 2) and cook for another 15-17 minutes, stirring occasionally. If it's sticking to the bottom of the pan, deglaze with 1/4 cup of water. The eggplant should get mushy and the potato should be very tender.
  • If needed, raise the heat and sauté for 2-3 minutes, until the oil starts to separate again and most of the eggplant has disintegrated into the masala.
  • Adjust salt and seasoning if needed. Turn off the heat and sprinkle in cilantro, garam masala or chaat masala (if using), and lemon juice. Serve hot with roti, naan, or any type of bread.

Nutrition Facts : Calories 237 kcal, Carbohydrate 26 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 1176 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

EGGPLANT (AUBERGINE)-POTATO HASH



Eggplant (Aubergine)-Potato Hash image

Get your wooden spoon ready for some stove-top stirring fun! This goes great with salads, spinach, etc. from vegetarian times

Provided by skat5762

Categories     Breakfast

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

2 1/2 cups peeled diced potatoes
3/4 cup vegetable broth
1 tablespoon unsalted butter
1 medium onion, minced
1 tablespoon olive oil
4 cups peeled diced eggplants
1 garlic clove, minced
1 tablespoon flour
3/4 cup milk
1/4 cup grated parmesan cheese

Steps:

  • In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
  • Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
  • Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
  • Transfer to separate bowl and set aside.
  • In same skillet, melt butter over medium heat.
  • Add onion and cook, stirring often, until softened, about 5 minutes.
  • Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
  • Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
  • Add garlic and flour and cook, stirring, 1 minute.
  • Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
  • Stir in reserved potato mixture.
  • Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
  • During last minute of cooking, sprinkle cheese over hash.

ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP



Roasted Eggplant (Aubergine) and Potato Soup image

This is a nice soothing but robust pureed soup. Its' a perfect "warm me up" dish. I have never measured all the ingredients exactly, but this is how I make it.

Provided by Happy Harry 2

Categories     Potato

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 large eggplant
3 tablespoons butter
1 medium onion, chopped
4 cups sodium-free chicken stock or 4 cups vegetable stock
1 1/2 lbs boiling potatoes, unpeeled and chopped*
1 tablespoon garlic, minced
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste
1/2 cup plain yogurt (optional)

Steps:

  • Place oven rack about 10 inches from broiler.
  • Broil eggplant until charred all over, turning as needed. This will take anywhere from 25 to 40 minutes depending on size of eggplant.
  • Let cool, remove skin and coarsely chop.
  • In medium large stockpot, melt butter over medium heat.
  • Saute onions and garlic until soft. DO NOT LET GARLIC BURN.
  • Stir in paprika,pepper,cumin,salt and eggplant.
  • Turn heat to high, and stirring constantly, cook about 2 minutes.
  • Pour in stock and potatoes.
  • Bring to a boil, and reduce to a simmer.
  • Cook until potatoes are fork-tender.
  • Puree in food processor in batches.
  • Re-warm as needed. Serve with some yogurt swirled on top.
  • * If using a blender instead of food processor, make sure you peel the potatoes first and puree in small batches as this is very hot.

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