Potato & Eggplant Masala

    • Prep Time
    • Minutes
    • Total Time
    • Minutes

SUBSTITUTIONS & TIPS
Garlic can be removed at the end of step 4. Spices can be reduced or substituted based on availability or your preference. Coconut milk gives a creamy texture but can be replaced by another liquid of your choice, such as tomato puree or water.

This fragrant and flavourful eggplant and potato dish will become a favourite comfort meal.

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Ingredients

  • Roasted vegetables
  • 2 CUPS POTATO, 1/2 inch diced
  • 2 CUPS EGGPLANT, 1/2 inch diced
  • 1 CAN (540ML) COOKED CHICKPEAS, drained and rinsed
  • 1 TBSP VEGETABLE OIL
  • 1/2 TSP SEA SALT AND BLACK PEPPER
  • Masala
  • 1 TBSP VEGETABLE OIL
  • 1 TSP CUMIN SEED
  • 1 TBSP FRESH GINGER, grated
  • 1 GARLIC CLOVE
  • 1 TBSP GARAM MASALA
  • 1/4 TSP TURMERIC
  • 1/2 CUP COCONUT MILK
  • 1 TBSP LEMON JUICE
  • SEA SALT AND PEPPER TO TASTE

Instructions

  • 1. Preheat oven to 450°F.
  • 2. In a small pot, parboil the potatoes in salted water for about 10 minutes. Drain and set aside.
  • 3. Line a baking sheet with parchment paper. Add the potatoes, eggplant, chickpeas and toss them with 1 tbsp of oil. Season with salt and pepper. Roast the vegetables in the oven for about 20 minutes or until caramelization occurs.
  • 4. Using the same pot as you used for the potatoes, heat 1 tbsp of oil over medium high heat. Once the oil is hot, add cumin, ginger and the garlic clove. Stir and cook until fragrant (about 2 minutes), being careful not to burn the garlic and spices. Add garam masala and turmeric, stir and remove from heat.
  • 5. Add the roasted vegetables and chickpeas to the pot with the spices and turn heat to medium. Add the coconut milk and cook for another 2 minutes. Season with lemon juice, salt and pepper to taste.
  • Servings : 4

Instructions

  • 1. Preheat oven to 450°F.
  • 2. In a small pot, parboil the potatoes in salted water for about 10 minutes. Drain and set aside.
  • 3. Line a baking sheet with parchment paper. Add the potatoes, eggplant, chickpeas and toss them with 1 tbsp of oil. Season with salt and pepper. Roast the vegetables in the oven for about 20 minutes or until caramelization occurs.
  • 4. Using the same pot as you used for the potatoes, heat 1 tbsp of oil over medium high heat. Once the oil is hot, add cumin, ginger and the garlic clove. Stir and cook until fragrant (about 2 minutes), being careful not to burn the garlic and spices. Add garam masala and turmeric, stir and remove from heat.
  • 5. Add the roasted vegetables and chickpeas to the pot with the spices and turn heat to medium. Add the coconut milk and cook for another 2 minutes. Season with lemon juice, salt and pepper to taste.

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