Wash Eggplant
Make four cross cuts on the eggplant but make sure you don't cut all the way through
With a spoon, fill the eggplant, making sure you place the spice mix into all the slits each way, covering all of the inside of the eggplant
Brush the outside of all the baby eggplants with olive oil and place them in a baking tray
Place in oven at 400 F for 30 mins or until the eggplant is tender/cooked
Wash and peel potatoes. Then cut them in very thin slices
Thinly slice onions
Mix so that the potatoes and onions are all well coated
In a casserole dish, spread the potato mixture in a thick layer at the bottom of the dish. Then neatly place the baby eggplants on top of the mixture
Serve with naan or roti, or even enjoy it alone just like that!
The love for food is something that all four of us share in common. We are also very lucky to have a mom that makes some delicious food! So we decided why not share some of my mom's recipes with you all! This is an Indian food recipe, therefore there is lots of flavour and some spice. This isn't your typical Indian recipe, my mom has done something different with the eggplant or aubergine. Instead of making a traditional "aloo baingan" sabhji, there's a different twist to it. The inside of the baby eggplants are covered with spices and then placed on top of a potato mixture. All of the spices that are listed below for the recipe can be found in any Indian grocery store or in the South Asian food aisle in your grocery store. Whether you are making this for dinner, thanksgiving dinner or even a potluck this is definitely going to leave you wanting more, especially if you pair it with some naan or roti like it is done traditionally.
Spicy Baby Eggplants Indian Style on Potato Mixture
Spicy Baby Eggplants:
Temp: 400F
Time: 30 mins
Time: 30 mins
Ingredients:
20-25 baby eggplants
Eggplant Filling
11/2 tbsp tumeric
1/2 tbsp red chilli powder
1/2 tbsp garam masala
1 tbsp ground pomegranate
2 tbsp salt
Instructions:
- Wash Eggplant
- Mix All the Spices for the Eggplant filling together in a bowl
- Make four cross cuts on the eggplant but make sure you don't cut all the way through (as shown in the picture above)
- With a spoon, fill the eggplant, making sure you place the spice mix into all the slits each way, covering all of the inside of the eggplant (as shown as the picture above)
- Brush the outside of all the baby eggplants with olive oil and place them in a baking tray (as shown in the picture above)
- Place in oven at 400 F for 30 mins or until the eggplant is tender/cooked
Ingredients:
6 medium size potatoes
5 medium size onions
4 tbsp vegetable oil or canola oil
1 tbsp cumin seeds
1 tbsp salt
1/2 tbsp garam masala
1/2 tbsp tumeric
1 tsp red chilli powder
1/2 tsp grounded pomegranate
Instructions:
- Wash and peel potatoes. Then cut them in very thin slices (as shown in picture above)
- Thinly slice onions
- In a skillet, add the vegetable oil, turn the heat to high, once the oil is hot (about 30 secs), add the cumin seeds
- Once the cumin seeds start to flutter, lower the heat to low
- Add the rest of the spices: salt, garam masala, tumeric, red chilli powder, grounded pomengranate, stir
- Add in the potatoes and onions
- Mix so that the potatoes and onions are all well coated (as shown in picture above)
- Change heat to medium-high and cover for about 15 mins or until the potatoes are tender, stirring a few times in between (make sure you don't overcook, the potatoes should be tender not super mushy)
- In a casserole dish, spread the potato mixture in a thick layer at the bottom of the dish
- Then neatly place the baby eggplants on top of the mixture
- Serve with naan or roti, or even enjoy it alone just like that!
- Tript
