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    You are in: Home / Indian / Eggplant and Potato (Indian) Recipe
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    Eggplant and Potato (Indian)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 24, 2009

      This was a pretty good dish. I didn't have mustard seeds, which I know would've made it better, but this was a last minute meal. I had some eggplant that needed to be cooked and had an extra cup leftover from another dish, so made this. I did add some powdered mustard in. I diced the potatoes small and it took about 20-25 minutes to fully cook through. Tasty!

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    • on July 19, 2009

      Next time I will cook the potatoes a bit before I add the eggplant. If you put all the vegetables in together, the eggplant becomes mush by the time the potatoes are done. That said, the flavor was awesome!

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    • on May 27, 2009

      Brings back memories of my trip to india last year.... mmmmm... great recipe :)

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    • on October 10, 2008

      Yum, yum, yum! This was simple and wonderful! My family enjoyed this with rice and chapatis for a fantastic lunch. Thanks! This is a keeper. Made for Tempted by Turmeric Tag.

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    • on August 17, 2008

      Wow! Simple, delicious, and just the perfect spice blend! As mentioned in the recipe intro, I too, doubled the recipe and used a whole eggplant and equal amount of potatoes. I had yellow mustard seeds, so I used them instead of black. The only thing I added was some diced onions. I enjoyed this very much and will make it again. Thanx for sharing!

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    • on July 25, 2008

      Yum! I couldn't believe how easy this was to make. The liquid must come out of the eggplant and the potato cooks in that. I didn't have to add any extra water. I used yellow mustard seeds so I added some nigella seeds for a more authentic look.

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    • on July 16, 2008

      I love potatoes, eggplant and Indian food, so this is the perfect dish for me! I followed your advice and doubled all the spices (except the salt, just used a pinch). I also added a little of sharon's Madras Curry Powder. I halved the oil and did add a few tablespoons of water the few times I stirred this (our potato dice was pretty big, so I think this was done at 20-25 minutes). Squeezed a little lemon on top, and yum. As 2 adults, we ate almost all of this!

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    Nutritional Facts for Eggplant and Potato (Indian)

    Serving Size: 1 (73 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.6
     
    Calories from Fat 125
    79%
    Total Fat 13.9 g
    21%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 294.3 mg
    12%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.8 g
    3%
    Protein 1.1 g
    2%

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