Aloobaigainpotatoandeggplantaubergine Recipes

ALOO BAINGAN RECIPE CURRIED POTATO EGGPLANT

Steps:

• Heat oil in a skillet over medium heat. When hot, add cumin and mustard seeds and cook them until cumin seeds change color and get fragrant. A few seconds or a minute depending on how hot the plan and oil are.
• Add curry leaves carefully. Add garlic ginger and chili and cook for a minute or until the garlic is golden.
• Add the coriander powder and turmeric and mix in. Add potatoes and eggplants and mix in.
• Add the tomatoes, salt and water and mix in. Cover and cook for 15 minutes. Stir, reduce heat to medium-low and continue to cook until the eggplants and potatoes are tender to preference. about 15 minutes. Taste and adjust salt and spice and mix in.
• Garnish with a good sprinkle of cayenne or garam masala or both, and cilantro and serve.

ALOO BAINGAN (POTATO AND EGGPLANT)

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.

PASTA ARRABBIATA WITH AUBERGINE

Steps:

• Heat the oil in a large non-stick pan, add the onions, cover and cook for 5 mins. Remove the lid and cook for 5 mins more, stirring frequently until softened. Add the garlic, chilli flakes and paprika, stir briefly, then tip in the tomatoes and a can of water. Stir in the bouillon and aubergine, then bring to a simmer, cover and cook for 20 mins.
• Cook the penne in a pan of boiling water for 12 mins until al dente. Drain, reserving 60ml of the cooking water. Add the cooked penne to the sauce, and toss well with the basil and a little of the reserved water, if needed. Spoon into two shallow bowls, and serve topped with the cheese and some extra basil, if you like.

ROASTED EGGPLANT (AUBERGINE) AND POTATO SOUP

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.

EGGPLANT (AUBERGINE) NEAPOLITAN

Steps:

• Cut eggplant crosswise into 1/2 inch slices.
• Dip into bread crumbs to coat.
• Heat 1 T oil over medium-high heat.
• Fry eggplant until golden, about 10 minutes, adding more oil as needed.
• Top eggplant slices with cheese.
• Spoon sauce over eggplant.
• Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
• Sprinkle with parsley.