Indian

Aloo Bainghan (Spicy Eggplant and Potatoes) is for Dinner.

Aloo Bainghan (Spicy Eggplant and Potatoes) takes 25 minutes to prepare.

Aloo Bainghan (Spicy Eggplant and Potatoes) takes 20 minutes to cook.

Aloo Bainghan (Spicy Eggplant and Potatoes) makes 4 servings.

The ingredients for Aloo Bainghan (Spicy Eggplant and Potatoes) are:

1 1/2 lb. (one large) eggplant, cubed
2 medium potatoes, cubed
1 large onion, diced
2 jalapeno peppers, minced
1 TBS. extra virgin olive oil
one 14.5oz./411gram can diced tomatoes
one 28oz./793gram can crushed tomatoes
4 tsp. ginger root
2 cloves garlic, minced
1 1/2 tsp. cumin seeds
1 tsp. ground cumin
2 tsp. coriander, dried
1 tsp. turmeric
1 TBS. cilantro, dried
**1 tsp. garam masala (This is NOT listed in tracker.)

Here is how you make Aloo Bainghan (Spicy Eggplant and Potatoes):

Makes 4 servingsHeat oil in large non-stick pan on med-high. When oil is hot, add eggplant, potatoes, onions, and jalapenos. Saute lightly or until onions start to change color. Add the diced tomatoes and the crushed tomatoes.Gently toss all ingredients.In a small bowl, add all your spices together. Then pour on top of eggplant mixture and gently toss spices into mixture.Cook for 10-15more minutes so flavors combine and serve hot with nan.Number of Servings: 4Recipe submitted by SparkPeople user LEBOOBOO.

The nutritional information for Aloo Bainghan (Spicy Eggplant and Potatoes) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 292.6

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 663.8 mg
• Total Carbs: 55.9 g
• Dietary Fiber: 13.2 g
• Protein: 9.8 g

Aloo Bainghan (Spicy Eggplant and Potatoes) is Indian cuisine.

The dietary needs meet for Aloo Bainghan (Spicy Eggplant and Potatoes) is Vegan