Recipe by Zaynab Issa
This delicious eggplant and potato curry is featured in Zaynab Issa’s new cookbook, let's eat, a celebration of rich East African and Indian flavors. By pulling elements from the two unique but complementary cuisines, Issa offers fragrant yet simple recipes made with readily available produce and pantry staples. With let’s eat, she puts a piece of herself out on the table in the hopes that it would encourage people to try something out of their comfort zone. Dig in to this heavenly, aromatic spiced tomato curry, then check out her cookbook for more.
Prep Time: 10 min
Cook Time: 30 min
- 2 medium globe eggplants 5 medium russet potatoes, peeled
- 3 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon Kashmiri red chili powder
- 1 (14 oz) can crushed tomatoes
- 2 teaspoons kosher salt, divided + more to taste
- 1 cup water
Preheat the oven to 425°F.
Begin by preparing the eggplant and the potatoes. Cut the eggplant into quarters lengthwise and then into 1⁄2 inch thick slices. Follow by cutting the potatoes in half lengthwise and then into 1⁄4 inch thick slices.
In a large bowl, combine the eggplant, the potatoes, a 1⁄2 teaspoon of the kosher salt, and 1 tablespoon of the olive oil. Toss to coat evenly. Arrange the eggplant and the potatoes on a Baking Sheet, or two, and roast until tender and cooked through, about 30 minutes.
In the meantime, heat the remaining 2 tablespoons of olive oil in a Essential Pan on medium-high heat. Add the garlic, the ground cumin, the ground coriander, the ground turmeric, and the chili powder. Stir and cook until fragrant, about 1 minute. Stir in the crushed tomato, the salt, and the water. Partially cover your Essential Pan and simmer on medium-low heat for 30 minutes. The majority of the water should have evaporated out, and the curry should have become darker in color and thicker in texture.
Once cooked, add the eggplant and the potatoes to the Essential Pan and stir to coat the vegetables in the curry, using additional water as needed.
Serve with roti or naan and green chutney. Enjoy!