Warm up your weeknights with this simple hearty dish. Your family will have lots of fun assembling these delicious Baked Potatoes with Eggplant Relish.
Baked Potatoes with Eggplant Relish
Serves 4
Ingredients
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
Method
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.
