Potato & Eggplant Masala

Potato & Eggplant Masala

Published on February 15, 2021 | In By
    • Prep Time
    • Minutes
    • Cook 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.

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

Nutrition Info

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
  • Recipe Type :
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