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Isn’t it funny how our tastes change as we grow older? As a child, eggplants were my nemesis . I am sure that I made my mom regret her decision to serve me eggplants on many an occasion and even dubbed it octopus…which I guess was the worst thing I could think of eating at age 5. My parents still call eggplants “octopus” to this day.
The day I made this dish though, I was craving (craving eggplants!? who am I?) eggplant and a little taste of mom’s cooking. A quick interwebs search led me to this recipe which I pretty much followed to a T, with the exception of the amount of oil – this eggplant dish does not need 3 tablespoons of oil, 1 teaspoon was just enough. This eggplant and potato dish hit the spot – slightly spicy, full of flavour with a touch of creamy-sweetness.
- 1 large eggplant, cut into 1-inch cubes
- 1 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, minced
- 2 large tomatoes, cut into 1-inch cubes
- 2 large potatoes, cut into 1-inch cubes
- 1 teaspoon coriander powder
- 1½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ – ¾ teaspoon cayenne pepper (optional, to taste)
- Salt and pepper to taste
- ½ cup cilantro leaves,chopped, to garnish
- In a medium sauce-pan or dutch oven, heat the oil over medium-high heat. Once the oil is hot, add in the cumin seeds and fry for 30 seconds. Do not let it burn. Add in the onion, stirring occasionally, until soft.
- Add in the potatoes and cook, stirring occasionally, for 5 minutes. Next, stir in the eggplant and cook for 2 minutes, stirring occasionally.
- Add in the spices, the tomato and salt & pepper. Cook for 2-3 minutes, stirring frequently. If the mixture gets too dry and sticks, add a couple of teaspoons of water.
- Stir in ¼ cup of water and mix well. Reduce the heat to low and let the mixture simmer till cooked (about 15-20 minutes), stirring occasionally.
- Remove from heat and stir in the chopped cilantro leaves.
Adapted from About.com
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{ 6 comments… read them below or add one }
I love eggplant and I love Indian spices. Looks like an easy way to make an eggplant dish without a lot of planning. Thanks!
I love eggplant too and have two of them in my refrigerator right now. This sounds perfect.
Making this recipe as we speak. So far smells amazing! we cannot wait! Also, we are from Vancouver and are going to Toronto in June…Any restaurant/foodie suggestion??
We just discovered your blog and love it and your dogs
Alex&Carol
Thanks Alex&Carol – I hope you guys both liked the dish. Let me know what you thought of it. You will love Toronto, especially in the summer. There are a couple of places I like – Kensington market is pretty nice in the summer. Not knowing what you’d like to see, I’d recommend Blog TO . The website has reviews of pretty much everything you’d ever want to see in Toronto.
We absolutely loved the curry! We wrote a little blurb about it on our blog. http://takingmythyme.blogspot.com/2012/02/mr-sun-you-arent-so-kind.html
I was looking for a Indian eggplant recipe when came across your blog. I followed the instructions but made a few adjustments. First, I baked the eggplant for about 30 minutes. I added a teaspoon of garam masala with the rest of the spices, then added chopped up tomato and at the end threw in a bit of finely chopped fresh ginger. I didn’t have any potatoes but it worked out great. Thank you. It was easy to make. I will be checking out your other recipes.
Cute dogs. I have two dogs myself here in Australia and they are often sniffing about when I cook.
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