aloo bengan (a.k.a. potatoes and eggplant)

I was at the farmer’s market at Grand Army Plaza last weekend, on a mission for peaches (peaches are almost done for the season, and I remembered them late, and I was having an existential meltdown because once they’re gone, they’re gone until next summer.  It’s a long time until next summer – who knows how I or the world or peaches could change by then?), when I was accosted by these baby eggplants.  They looked like little purple-striped schmoos, like the perfect food source, sitting there in a cute little heap.  So I brought them home and plotted their use in aloo-bengan.

I cut off the green cap, left on the skins, and sliced each one in half.  If you’re using a large eggplant, the amount of skin is entirely up to you.  Leaving some on will help the eggplant hold together a bit as it cooks.  You can peel it entirely if you’re skin-averse.  I like to peel longitudinal stripes down the sides, so that I’m getting rid of about half.

recipe: aloo bengan

1 big onion, chopped
3 T veg oil
1 good-sized eggplant, cut into chunks or slices (about 3/4 to 1 inch at the thinnest)
2-3 red potatoes, peeled, cut into long pieces (like wedges for roasting)
1 plum tomato, chopped
1 tsp salt
1 light tsp cayenne
a pinch of turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 jalapeño or other green chile, sliced
2-3 scallions, chopped

Brown the onion in the oil over med-hi heat.  Add the eggplant, potato, tomato, salt, cayenne, and turmeric.  Give it a stir to distribute everything, cover the pot, and turn the heat down low.  Stir occasionally and gently.  A bit of sticking to the bottom of the pot is normal.  If it’s sticking enough to concern you, add a tablespoon or two of water.  Cook, covered, until the potatoes are tender.  In the last few minutes of cooking, add the jalapeño, scallions, cumin and coriander. 

Comments

[Cathy]

I totally had a giggle at the visual of you accosted by eggplants!
But, I'm excited to make this dish -- I have loads of vegan and vegetarian buddies here, and now I can wow them with a tasty treat. Thanks!

[Amna]

Yay, I'm so glad! It's nice to know that someone is going to make actual real food from this recipe.