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Categories:
garlic peanuts ground cumin ground coriander Garam Masala turmeric Indian chili powder salt lemon tomatoes eggplant potatoes fresh cilantro
Viewed: 30 - Published at: 7 years agoIngredients
- 4 garlic cloves, minced
- 1/4 cup peanuts or 1/4 cup cashews, ground
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/8 teaspoon indian chili powder
- 1/4 teaspoon salt
- 1 lemon, juice of
- 0.5 (14 ounce) can crushed tomatoes
- 1 large eggplant
- 3 large potatoes (halved) or 9 new potatoes (whole)
- fresh cilantro (to garnish)
Method
- Preheat oven to 400 degrees F.
- Mix together first 9 ingredients (from garlic to lemon juice).
- Take out 2 tablespoons of this mixture, add to tomatoes, and set aside.
- Trim the top off the eggplant, slice lengthwise, and make fairly deep cross-hatch slices into each half.
- Spread spice mixture onto eggplant and rub over potatoes to coat.
- Placed eggplant and potatoes in greased baking pan, cover, and bake for 45 minutes.
- Add tomato spice mixture to the dish and mix gently. Bake for another 15 minutes, or until potatoes and eggplant are soft.
- Top with cilantro and serve.
