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VEGAN ALOO BAINGAN

Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Equipment

Ingredients

  • 2 large eggplants chopped into small pieces
  • 3 medium-sized potatoes peeled and diced
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup water
  • Cilantro chopped for garnish

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger and cook for 3-4 minutes until the onion is translucent.
  • Add the chopped eggplants to the skillet and stir well. Cook for 5-7 minutes until the eggplants are slightly softened.
  • Add the diced potatoes to the skillet and stir well. Cook for an additional 5-7 minutes until the potatoes are slightly browned.
  • Add the ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt. Stir well and cook for 1-2 minutes until fragrant.
  • Pour in 1/4 cup of water to the skillet and stir well. Cover the skillet and cook for 10-12 minutes until the potatoes and eggplants are fully cooked and tender.
  • Garnish with chopped cilantro and serve the Aloo Baingan hot with rice or naan bread.

Notes

NUTRITIONAL FACTS:
Calories: 192 | Total Fat: 7g | Total Carbohydrates: 32g | Dietary Fiber: 8g | Protein: 4g