EGGPLANT AND POTATO STEW WITH CUMIN
Make and share this Eggplant and Potato Stew With Cumin recipe from Food.com.
Provided by eyeknit
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Cut several slits in the eggplant, stuff with sliced garlic.
- Bake the eggplant and potatoes on cookie sheet until eggplant is shriveled and potatoes are done, about an hour.
- When vegetables cool enough to handle, peel the eggplant and chop the flesh into large pieces.
- Cut potatoes, with skins, into 1/2 inch chunks.
- Roast cumin seeds in dry skillet until you can smell them, about 10 seconds. Grind half into a powder and set aside whole for garnish.
- In large heavy pan, heat the oil with the bay leaf. When it is hot, add the onion, ground cumin, and ginger.
- Cook, stirring frequently, until onions are lightly colored, 12 to 15 minutes. Add the eggplant, potato, tomato and the liquid and gently combine with the onions.
- Season with salt.
- Cook over medium heat until the whole stew is thoroughly warmed and cooked.
- Stir in the yogurt and chopped cilantro, leaving marbled streaks throughout, and garnish with the whole cumin seeds and the cilantro leaves.
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