Spiced Eggplant & Potato
Homestyle cooking in a heartbeat! This recipe is so straight-forward, it is hard to believe how soulful it tastes. Every time we cook with baby eggplant we wonder why we don't do it every day. It is buttery and delicate, and mixed with soft potatoes it just hits the spot. One of our favorite ways to enjoy this is by putting it in between a roti and adding a spoonful of our savory yogurt.
1 tbsp Tikka Seasoning
1 tsp Curry Seasoning
1 Eggplant cut in 1/2 inch pieces with the skin on.
1 Onion, sliced thick
1 Cup Red Potatoes cut in 1/2 inch pieces
Handful of Cherry Tomatoes, halved
- Start off by pre cooking potatoes in microwave for 5 minutes and soaking the eggplant in salt water (to stop browning and get rid of some of the bitterness, rinse after). While potatoes cook, use 1 tbsp of oil to saute the onions until they're translucent.
- Add the tomatoes and seasonings, stir to combine and cook for another 5 minutes. Then add the rinsed eggplant and stir to make sure everything is well coated in the seasonings, then cover and cook on medium heat for 5 more minutes.
- Stir every couple of minutes and dish will be ready when eggplant is translucent and soft and potatoes are tender. Adjust salt, serve with fresh scallions and enjoy!