Vegetable Delicious

Aloo Baingan

(Potato Eggplant)

 

 

 

 

 

 

Ingredients:

• 3 medium size eggplants, skin on

• 2 to 3 medium size potatoes, peeled

• 1 heaped tsp. garam masala

• 1/3 tsp. turmeric

• pinch of chili (or 1 green mild chili)

• salt to taste

• 1 medium red onion, peeled

• 1 clove garlic, peeled

• 1 thumb size piece of ginger, peeled

• 2 medium tomatoes

• olive oil

 

 

 

 

 

 

Method:

Prep:

• Wash the eggplants and potatoes.

• Slice the eggplants in half lengthways and then slice each half lengthways into 1.5cm strips. Cut these strips into 5cm long pieces, wash them in some cold water so they do not turn black and set aside.

• Cut the potatoes in half, then each half into 8 quarters, wash these as well to get rid of any extra starch and to prevent them from going black and set aside.
   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking the Base:

• Thinly slice the onion and sauté in a little bit of olive oil until the onion is almost caramelised.

• Finely chop the ginger and garlic, and add to the onions and sauté for a minute.

• Add all the spices and salt to the onion mixture and heat through until aromatic.

• Add the tomatoes and stir through until combined and the mixture resembles a chunky sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cooking the Vegetables

• Add the prepped vegetables to the base and stir until all the vegetables are coated in the mixture.

• Cook until the vegetables are cooked through, stirring the dish every few minutes to prevent it sticking to the bottom of the pot. You will know when the vegetables are cooked if you can cut them in half easily with a spoon.

• Serve hot with flat bread.