Eggplant & Potato Recipe (Vegan & Gluten-free) | Healthy Vegan Recipe | Aloo Baingan Sabzi

Eggplant & Potato Recipe (Vegan & Gluten-free)

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Ingredients:

1 large eggplant (400g approx.)
1 medium onion
1 medium potato
3 – 4 cloves of garlic
2 medium tomatoes
Salt to taste
1/2 teaspoon turmeric powder (optional)
1/2 teaspoon cayenne pepper OR Indian red chili powder OR red chili flakes (amount to your taste)
1/2 cup fresh cilantro leaves (finely chopped) OR parsley
1 teaspoon extra virgin olive oil (optional)

Instagram: https://www.instagram.com/foodimpromptu.original/

Music Credit : http://www.bensound.com

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Rating:
Views:22,989 views
Tags: &, Aloo, Baingan, eggplant, GlutenFree, healthy!, POTATO, recipe, Sabzi, vegan
Categories: Vegan Recipe

Comments

Kim Lippy says:

Here are the transcribed directions in case you need them in writing. It helps me. We like spicy, but this was really spicy, so I cut the cayenne in half, and our 1" cubes of eggplant also needed more time to cook (ours was a little too chewy) . It was definitely yummy. Will repeat. Wish there was a place to post our photos of this dish. We served it with steamed asparagus and red quinoa & brown rice with garlic. Cut eggplant (skin on) into ~ 1” cubes & soak in salted water for ~ 15 min.
To a heated pan, add 2 T. cooking oil. To this add onion and potatoes. 1st fry on high heat until potatoes and onions start to brown ~ 5 min. Add garlic and continue to cook one minute. Add chop tomatoes. Drain & dry eggplant and add to the pan. Sprinkle 1 t. salt, turmeric powder, cayenne. Give a gentle mix and let cook on high for 5-7 min., continuing to stir. Cover and cook 12 min. on med. – med. high heat. Check to be sure the potatoes & eggplant are done. Eggplant will have released a lot of liquid so turn up the heat to high and continue to cook uncovered for ~ 2-3 min to get rid of the water. Taste for salt; add if needed. Add cilantro leaves. Add a little drizzle of olive oil and give it a good mix. Can be served with rice.

Kim Lippy says:

Looks yummy. Do wish you would pls add the directions allow with the ingredient list.

Stephen Tent says:

Made this for supper tonight — excellent!

Matthias Dodiklou says:

Thank you for that INCREDIBLE vegan recipe. The entire process took me above 60 min to be honest. I made it and ate it with a jasmine rice. I really love it. I appreciated the steps.