Gujarat-Style Baked Potato and Eggplant Delight
This comforting baked potato and eggplant curry is inspired by a cherished recipe from Gujarat, India, shared by my friend Mia's mom. The dish is a celebration of bold flavors, with the aromatic combination of spices infusing the vegetables as they bake. The use of peanuts or cashews adds a delightful nuttiness, while the addition of crushed tomatoes creates a rich and tangy base. Perfect for a weeknight dinner, this one-dish meal is not only satisfying but also a fantastic way to introduce the vibrant tastes of Indian cuisine into your home. Serve it warm, garnished with fresh cilantro for a burst of color and freshness.
3
Servings
167
Calories
14
Ingredients
Ingredients
garlic cloves
4 (minced)
peanuts or cashews
1/4 cup (ground)
ground cumin
1 teaspoon
ground coriander
1 teaspoon
garam masala
1 teaspoon
turmeric
1/4 teaspoon
Indian chili powder
1/8 teaspoon
salt
1/4 teaspoon
lemon
1 (juice of)
crushed tomatoes
0.5 (14 ounce) can
large eggplant
1
large potatoes
3 (halved)
new potatoes
9 (whole)
fresh cilantro
to taste (for garnish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a mixing bowl, combine the minced garlic, ground peanuts or cashews, ground cumin, ground coriander, garam masala, turmeric, Indian chili powder, salt, and lemon juice to form a flavorful spice mixture.
3
Reserve 2 tablespoons of this spice mixture and set it aside. Add the crushed tomatoes to the remaining spice mixture and stir to combine.
4
Prepare the eggplant by trimming the top, slicing it lengthwise, and making deep cross-hatch cuts into each half. This will help the spices penetrate the flesh.
5
Rub the spice mixture over the eggplant halves, ensuring they are well coated. Also, coat the halved potatoes with the remaining spice mix.
6
Arrange the seasoned eggplant and potatoes in a greased baking pan. Cover the pan with aluminum foil and bake for 45 minutes.
7
After 45 minutes, remove the foil, gently stir in the tomato-spice mixture, and return to the oven for an additional 15 minutes, or until the potatoes and eggplant are tender.
8
Once baked, remove from the oven, garnish with freshly chopped cilantro, and serve hot.
Nutrition Information
8.3
Fat
21.7
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gujarat-Style Baked Potato and Eggplant Delight?
It is a comforting baked curry inspired by a traditional Gujarati recipe that features potatoes and eggplant seasoned with aromatic spices, nuts, and tomatoes.
How many servings does this recipe yield?
This recipe is designed to provide 3 servings.
What are the main vegetables used in this dish?
The primary vegetables are one large eggplant, three large potatoes (halved), and nine whole new potatoes.
What is the recommended oven temperature?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How do I prepare the eggplant for baking?
Trim the top, slice it lengthwise, and make deep cross-hatch cuts into each half to allow the spices to penetrate the flesh.
What nuts can be used in the spice mixture?
You can use either 1/4 cup of ground peanuts or ground cashews to add a nutty flavor.
How much garlic is required?
The recipe calls for 4 minced garlic cloves.
What is the total baking time?
The total baking time is approximately 60 minutes: 45 minutes covered and an additional 15 minutes uncovered after adding the tomato mixture.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish consisting entirely of vegetables, nuts, spices, and tomatoes.
What spices are included in the spice rub?
The mixture includes ground cumin, ground coriander, garam masala, turmeric, Indian chili powder, and salt.
How many calories are in one serving?
Each serving contains 167 calories.
What is the fat content per serving?
There are 8.3 grams of fat per serving.
How many carbohydrates are in this dish?
One serving contains 21.7 grams of carbohydrates.
How much protein does this recipe provide?
Each serving provides 4 grams of protein.
When should I add the crushed tomatoes?
Add the crushed tomatoes mixed with the reserved spices after the initial 45 minutes of baking.
Is this dish spicy?
It contains Indian chili powder and garam masala, which provide a bold and slightly spicy flavor profile.
What should I use for a garnish?
Freshly chopped cilantro is used as a garnish to add color and freshness.
How much lemon juice is needed?
The recipe requires the juice of one whole lemon.
Do I need to cover the baking pan?
Yes, cover the pan with aluminum foil for the first 45 minutes of baking.
What type of tomatoes are used?
The recipe uses half of a 14-ounce can of crushed tomatoes.
How do I season the potatoes?
Coat both the halved large potatoes and the whole new potatoes with the prepared spice mixture before baking.
Can I make this as a weeknight dinner?
Yes, it is described as a satisfying and fantastic one-dish meal perfect for a weeknight dinner.
What is the purpose of the ground peanuts or cashews?
They add a delightful nuttiness and help thicken the spice mixture into a flavorful paste.
How much turmeric is in the recipe?
The recipe uses 1/4 teaspoon of turmeric.
How much garam masala is required?
One teaspoon of garam masala is used in the spice mixture.
What is the amount of Indian chili powder used?
The recipe calls for 1/8 teaspoon of Indian chili powder.
How much salt is recommended?
The recipe suggests 1/4 teaspoon of salt, or to taste.
Should the new potatoes be halved?
No, the instructions specify using 9 whole new potatoes.
How much cumin and coriander are used?
The recipe uses one teaspoon of ground cumin and one teaspoon of ground coriander.
How is the final dish served?
Serve the dish warm, garnished with fresh cilantro, directly from the baking pan.