Indian Eggplant Potato Curry

Dice the eggplant, transfer to a colander, salt generously and let sit for approx. 10 minutes. Peel and dice the potatoes into approx. ¾ in cubes and put in a bowl.

• 1 Eggplant (~ 11.3 oz)
• 7.1 oz Potatoes (w/o skin)

Bring a pot of water to a boil. Add the potatoes and cook until tender.

Crumble the tofu using a fork and put in a bowl.

• 2.6 oz Tofu

Finely chop the onion, tomatoes, ginger, and garlic and transfer to a blender. Blend until the paste is homogeneous.

• ½ Onion, yellow (~ 1.4 oz)
• 5.3 oz Tomatoes, diced, canned
• ¾ in Ginger (~ 0.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Fry the tofu and cumin for approx. 3 minutes.

• 2 tsp Olive oil
• 1 tsp Cumin, ground

Add the blended mixture, coriander, chili, and turmeric powder. Mix well and continue to fry for approx. 5 minutes.

• ½ tsp Coriander, ground
• ½ tsp Crushed pepper
• ¼ tsp Turmeric, ground

Stir in the eggplant, potatoes, water and garam masala. Put on the lid and let simmer for approx. 7-10 minutes until the eggplant is cooked.

• 1 tsp Garam masala
• ½ cup Water

Season with salt and pepper. Coarsely chop the parsley and add to your bowl.

• Salt
• 4 twigs of Parsley, fresh or frozen (~ 2 ⁠½ tsp)
• Black pepper

Enjoy your meal!