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Thursday, June 14, 2007

Potato and Eggplant

Paula sent in this side dish. She writes:

This is a great side dish. It goes with anything and is fairly easy and inexpensive. Served over rice as a side to chicken, fish or beef.
Potato and Eggplant

Ingredients:
  1. 5 Medium to Large Potatoes , cubed
  2. 1 Medium Eggplant, peeled and cubed
  3. 2 Medium Onions, diced
  4. 2 Medium Tomatoes, diced
  5. 1 Clove Garlic, minced
  6. 1/4 Teaspoon Ginger
  7. 1/4 Cumin
  8. 1/4 Teaspoon Turmeric
  9. 1/4 Teaspoon Coriander
  10. 1/2 Cup Cilantro, chopped (Coriander is commonly called cilantro in North America)
  11. Olive Oil for sauté , Plus 4 Tablespoons



Utensils You Need:
  • Large skillet

Directions:
  1. Heat olive oil in skillet
  2. Add onions, garlic and sauté for about one minute
  3. Add ginger, cumin, turmeric and coriander
  4. Mix well and continue to cook for two minutes
  5. Add potatoes and eggplant and continue cooking for 20 minutes
  6. Stirring occasionally
  7. Add tomatoes and cook for three minutes and sprinkle with cilantro

*Paula calls for both Coriander and Cilantro. These are basically the same plant just by another name. Fairly easy if you like eggplant which in the Middle East is very common. I personally am not an eggplant fan, but this recipe does the taste buds well. I love the mix of spices in it. This is a great recipe for Vegetarians.

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