Spiced Eggplant and Potato Bake with Tomato-Onion Sauce

Units:
Servings: Prep Time: 10 Cook Time: 20

Ingredients

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss the potatoes and eggplant with 2 tablespoons of olive oil, 1 teaspoon of cumin seeds, turmeric powder, red chili powder, and salt until evenly coated.
  3. Spread the coated potatoes and eggplant on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the potatoes are tender and the eggplant is golden brown, turning halfway through.
  4. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the chopped onions and sauté until translucent, about 3-4 minutes.
  6. Add the remaining 1 teaspoon of cumin seeds and ground coriander; cook for 1 minute until fragrant.
  7. Stir in the diced tomatoes and cook for another 5 minutes until the tomatoes break down into a sauce-like consistency.
  8. Season the tomato-onion sauce with salt to taste.
  9. Once the potatoes and eggplant are done, layer them in a serving dish and pour the tomato-onion sauce over the top.
  10. Garnish with fresh cilantro before serving.

Dietary Tags

Recipe By:

Chef AI

Spiced Eggplant and Potato Bake with Tomato-Onion Sauce

Ingredients

  • 2 medium potatoes, thinly sliced
  • 1 medium eggplant, diced
  • 2 medium tomatoes, diced
  • 1 medium onion, finely chopped
  • 3 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt, to taste
  • Fresh cilantro, chopped for garnish

Directions

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, toss the potatoes and eggplant with 2 tablespoons of olive oil, 1 teaspoon of cumin seeds, turmeric powder, red chili powder, and salt until evenly coated.
  3. Spread the coated potatoes and eggplant on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the potatoes are tender and the eggplant is golden brown, turning halfway through.
  4. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the chopped onions and sauté until translucent, about 3-4 minutes.
  6. Add the remaining 1 teaspoon of cumin seeds and ground coriander; cook for 1 minute until fragrant.
  7. Stir in the diced tomatoes and cook for another 5 minutes until the tomatoes break down into a sauce-like consistency.
  8. Season the tomato-onion sauce with salt to taste.
  9. Once the potatoes and eggplant are done, layer them in a serving dish and pour the tomato-onion sauce over the top.
  10. Garnish with fresh cilantro before serving.