Ingredients
3lbslarge eggplants,(2 large)
3tbspcooking oil
2onions
2garlic cloves
2tbspfresh ginger,grated
½tspground coriander
½tspground cumin
1tspfennel seeds
1jalapeno pepper
1lbbaking potatoes,(about 2 potatoes)
2tspsalt
2cupswater
1lbtomatoes,(3 medium)
2tbsplemon juice
½dashcilantro,chopped
Preparation
Heat the broiler.
Put the whole eggplants on a baking sheet and broil for about 10 minutes, turning occasionally until charred and soft. Set aside to cool.
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally for about 5 minutes until translucent.
Add the garlic and ginger and cook, stirring for about 1 minute until fragrant. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring for 1 minute longer.
Add the potatoes, salt, and water and bring to a simmer. Cook, covered for about 10 minutes until the potatoes start to soften.
Cut each eggplant open and spoon the pulp into the potato mixture. Simmer for about 5 minutes more, uncovered, until the potatoes are tender.
Add the tomatoes and heat through for about 2 minutes. Stir in the lemon juice and cilantro.
Serve warm, and enjoy!
