Recipe: Eggplant Potato Subjee
Author: Bhavani Jaroff, iEat Green
Ingredients
- ? cup coconut oil
- 2 tablespoon peeled, finely chopped fresh ginger root
- 1 tablespoon finely chopped garlic
- 1 onion, chopped or sliced
- 2 teaspoons salt
- 2 teaspoon ground cumin
- 1 teaspoon curry powder
- 5 long Japanese eggplants and 1 Italian eggplant, cut into cubes
- 4 carrot, cut into chunks
- 5 potatoes, cubed and boiled until al dente
- 2 poblano peppers
- 1 jalape?o pepper
- 3 tablespoons finely chopped fresh coriander (cilantro), plus 1 tablespoon for garnish
Instructions
- In a wok, heat the coconut oil over high heat until a drop of water flickered into the splutters instantly.
- Stir in the onion, ginger and garlic, and then add the carrots. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown. Add more oil if necessary.
- Add the eggplants, cumin, and curry powder, and cook until eggplants are soft. Add more coconut oil if necessary.
- Then add the potatoes, and peppers. Add the coriander. Let simmer for a few minutes. Adjust, according to taste, for salt and pepper.Sprinkle with the remaining tablespoon of coriander for garnish
Step-By-Step Instructions
Stir in the onion, ginger and garlic, and then add the carrots. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown. Add more oil if necessary.
Add the eggplants, cumin, and curry powder, and cook until eggplants are soft. Add more coconut oil if necessary.
Then add the potatoes, and peppers. Add the coriander. Let simmer for a few minutes. Adjust, according to taste, for salt and pepper. Sprinkle with the remaining tablespoon of coriander for garnish.
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