Eggplant with Potatoes and Peas Stir-Fry (One of the Best Eggplant Recipes!)

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Eggplants offer an extensive list of nutrients: Vitamin C, Vitamin K, Vitamin B6, thiamine, niacin, magnesium, manganese, phosphorus, copper, fiber, folic acid, potassium, and so much more. Despite an eggplant’s extensive list of nutrients, the vegetable has a “tricky” taste. If not cooked the right way, they can be rejected! To circumvent this in this recipe, we are using a nice balance of spices and vegetables to bring out its wonderful taste. As a result of its enriching flavor, this recipe is considered to be one of the best eggplant recipes appreciated in restaurants and kitchens around the world.

Serves 3-6 People | Cooking Time: 30 Minutes

Ingredients:

Vegetables:

  • 3 cups small eggplant, chopped with skin included
  • 2 cups potatoes, chopped to cube size
  • 1 cup green peas, washed
  • 1 medium-sized onion, chopped fine
  • 1 medium-sized tomato, chopped fine

Spices and herbs:

  • 3 cloves garlic, crushed
  • ½” ginger, finely chopped or crushed in mortar & pestle
  • ½ tsp. cumin seeds
  • ½ tsp. mustard seeds
  • 1 green chili, slit
  • 1 tsp. coriander powder
  • ½ tsp. red chili powder
  • ½ tsp. turmeric powder
  • 1 tsp. gram masala (mixture of crushed cinnamon, cloves, and cardamom), optional
  • 1-2 tsp. pure cooking oil
  • Salt, as needed

Cooking Instructions:

  1. First, using a medium or large MEC pot, add 1 tsp. oil, and set stove temperature on low. Add onions, mustard seeds, cumin seeds, ginger, garlic, and green chili to oil. Cover pot and cook mixture for 5-7 minutes.
  2. Stir pot contents, then add potatoes, coriander powder, chili powder, garam masala, and turmeric powder. Stir and cover and cook for 5 more minutes on low heat.
  3. Next, add eggplant and peas, stir, and cook for 10 minutes. Add tomatoes and salt, then stir them in thoroughly.
  4. Cover and cook until eggplant and potatoes are cooked. You may add 1-2 tsp. of oil at the end for more flavor.  Stir, cover, and let food settle and “come together” for 5-7 minutes.
  5. Serve with hot rice, quinoa, unleavened wheat breads (like Roti or Naan), or corn bread. Hope this becomes one of your best eggplant recipes too!

Notes:
If the recipe was cooked with the lid on and the pot covered for most of the time, you may not need to add water. The steam from the cooking is enough to keep it moist. However, if this recipe was cooked with lid opened, add a sprinkle of water (1/4 cup), or as needed.

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