Aloo Baingan

Name: Aloo Baingan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: ½ tbsp Chili Powder (1/2 Tablespoon chili powder); 2 tbsp Coconut Oil (2 tablespoons coconut oil); 1 tsp Cumin Seeds (1 teaspoon cumin); 3 pieces Eggplant (3 small-to-medium eggplants); 1 cup Vine Ripened Tomato (1 cup fire roasted diced tomatoes (canned)); ½ tbsp Garam Masala (1/2 tablespoon • Garam Masala); ½ tsp Garlic (1/2 teaspoon garlic); 1 tsp Ground coriander (1 teaspoon • Ground coriander); ½ tbsp Lemon Juice (1/2 Tablespoon lemon juice); ¼ tsp Red Pepper Flakes (1/4 teaspoon red pepper flakes); ½ cup Sweet Potato (1/2 cup sweet potato puree (canned or homemade)); 1 tbsp Ground Turmeric (1 tablespoon turmeric)

30 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Slice the eggplant into 1/2" thick rounds and then chop each round into quarters (you should be left with triangular-shaped pieces of eggplant).In a small bowl, mix the garlic, chili powder, coriander, turmeric, cumin and red pepper flakes with two tablespoons of water to make a paste.
2Heat 2 tablespoons of coconut oil in a large pan over medium heat.
3Add the eggplant and fry for 5-7 minutes, or until tender.
4Add in the spice paste to the eggplant and cook for another few minutes, stirring often.Stir in the tomatoes and sweet potato puree. Cook for another few minutes, stirring often to ensure that everything is well-mixed.
5Remove pan from the heat and stir in the garam masala and lemon juice.
6Serve immediately over a bed of rice (or cauliflower "rice" if going Paleo).