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Baked Potatoes with Eggplant Relish

Warm up your weeknight with this simple hearty dish. Your family will have lots of fun assembling these yummy treats.

Baked Potatoes with Eggplant Relish

Warm up your weeknights with this simple hearty dish. Your family will have lots of fun assembling these delicious dinner treats.

Serves 4

4 large potatoes

½ cup vegetable oil

4 medium onions, sliced

Eggplant Relish

2 tbsp cumin seeds

2 tsp mustard seeds

1 tbsp fenugreek seeds

2 tsp turmeric

1 small onion, chopped

60g ginger, roughly chopped

6 garlic cloves, roughly chopped

½ cup vegetable oil

1kg eggplant, cut into 1cm cubes

125ml malt vinegar

⅔ cup sugar

1 tbsp salt

2 large red chillies, deseeded

and chopped, plus extra

to serve

yoghurt, to serve

coriander, to serve

 

1 Preheat oven to 200°C. Wrap potatoes in aluminium foil; bake for 1 hour. Remove from foil; cook for another 15 minutes.

2 Meanwhile, heat oil in a nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, for 15-20 minutes. Let drain on paper towel.

3 For relish, heat a frying pan over medium heat. Add cumin, mustard, and fenugreek seeds; cook for 1-2 minutes. Let cool, add turmeric, and grind with a mortar and pestle.

4 Place chopped onion, ginger, garlic, and ground spices in a food processor; pulse to a rough paste. Heat half the oil over medium heat. Add paste and cook, stirring, for 5-7 minutes.

5 Add eggplant, vinegar, sugar, salt, and chillies. Cook, stirring, for 35-40 minutes, adding remaining oil; cook until eggplant is soft and relish thickens.

6 Cut a cross in each potato. Top with relish and yoghurt and serve with coriander, extra chillies, and fried onions.

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