Overview
Time: 40 minutes
Dishes: rice cooker, oven or air-fryer, large skillet
If you need inspiration for your weekly menu, check out ours HERE.
Speedy Cooking Tips:
- Start with the eggplant; it will take 20 to 30 minutes.
- Cook the rice second.
- Chop the onion and start cooking it while you peel and chop the potatoes.
- Use a lid throughout and adjust the heat from medium to medium-low as needed.
- Chop the tomatoes while the onion and potatoes cook.
- Cool the eggplant only enough to peel. Peeling should be easy as the skin separates from the eggplant.
Baingan Bharta with Potatoes
www.ZsusVeganPantry.com
Makes 4 servings
weekday
Serve with rice or naan.
2 medium eggplants (about 1 1/2 pounds)
2 tablespoons lime juice
2 tablespoons oil
1 medium onion, finely minced
3 medium potatoes, peeled and diced
3 garlic cloves, minced
3 teaspoons curry powder, Zsu's Curry Powder homemade, or garam masala
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon turmeric
1/2 cup water for Onion, divided
2 medium tomatoes, chopped
1 small jalapeno or serrano chile, thinly slice
1/2 cup water for Tomato
1. Eggplant: Pierce the eggplants all over. Roast the eggplants in an oven (475-F) or over a burner or in an air-fryer (400-F) until the eggplant is tender and collapses, about 20 to 30 minutes. When cool to handle, peel. Mash the eggplant and mix with lime juice.
2. Onion: Add the oil to a large skillet over medium to medium-low heat. Add the onion, potato, garlic, curry powder, coriander, salt, and turmeric. Cook until the onion is golden, about 10 minutes, covered. Stir as needed and add some water when the potato sticks.
3. Tomato: Add the tomato, chile and 1/2 cup water to the Onion. Cook over medium to medium-low heat, about 5 minutes.
4. Combine: Add the Eggplant to the Tomato and stir well. Cook for 5 more minutes. Taste and adjust seasoning. Serve with rice or flat bread.
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