EGGPLANT WITH POTATOES AND HEIRLOOM TOMATOES

Serves 6

• 3 Japanese eggplants (see note)
• 2 tablespoons oil
• 1 teaspoon black mustard seeds
• 1 pinch fenugreek
• 1 heirloom tomato, sliced
• 1/4 teaspoon hing
• 1/2 pound Yukon Gold potatoes, cut into quarters
• 1 teaspoon garlic, minced
• 2 teaspoons ginger, minced
• 2 teaspoons green chili
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander
• 1/2teaspoon turmeric
• 1 teaspoon mild chili
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons jaggery
• 1 teaspoon garam masala  
• Cilantro (garnish)

Learn more about Niven Patel’s daring restaurant, Ghee Indian Kitchen

PREPARATION: Halve Japanese eggplants and cut into 1-inch-thick slices. Heat oil over medium high heat until shimmering. Add black mustard seeds and fenugreek and cook for a few seconds, taking care not to burn the spices. Add hing, eggplant, potato, garlic, ginger and green chili. Cook until eggplant and potato begin to soften. Add cumin, coriander, turmeric, mild chili, paprika, salt, jaggery and garam masala and stir to combine. Bring to a simmer, cover and cook for 15 minutes, or until potatoes are tender. Add tomatoes and simmer for 5 minutes. Garnish with chopped cilantro and serve.

NOTE: An equivalent amount of regular eggplant can be substituted. If you choose to do so, make sure to peel it before cooking.

For Another Recipe by Niven Patel, Click here.