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Curried Eggplant & Potatoes

Updated: May 28, 2020

Here is the first of a few dishes I have been exploring with the use of eggplant. Eggplant is not one of my favorites but I am looking to play with ingredients that I usually do not use – Enjoy


4 to 5 medium-sized potatoes, cubed

2 eggplants, cubed

4 large tomatoes, cut into 6 wedges each

3 shallots, sliced

6 cloves of garlic, minced

2 tablespoons of curry powder

1 tablespoon tamari

½ teaspoon cumin seeds

½ teaspoon mustard seeds

Salt and Pepper to taste

Avocado Oil

Fresh Thai basil & Italian Parsley for Garnish

Directions: Preheat oven to 375 degrees

Line a baking sheet with parchment paper.

Place potatoes in a bowl, drizzle with oil and ½ tablespoon of curry powder, toss to coat and transfer to the baking sheet and roast in the oven for 25 to 30 minutes, until soft and golden.

Place a large deep skillet over medium-high heat, drizzle with oil and sauté the shallots until soft. Now add the eggplant and tomatoes, sauté until for 5 to 7 minutes. Add garlic, seasoning, curry, and seeds, stir, cover, reduce heat and simmer for 10 minutes. Now add the potatoes and tamari, toss and simmer for an additional 5 minutes. Remove from heat, transfer to a bowl and garnish – enjoy

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