Panfried Spicy Potatoes with Eggplant

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Panfried Spicy Potatoes with Eggplant

 

1 1/2 lbs. waxy potatoes

1 1/2 lbs. eggplant

1 tbsp. olive oil

1 jalapeno

1 tbsp. minced garlic

1 tsp. mustard seeds

1 tsp. cumin seeds

salt amd black pepper to taste

1/2 cup chopped onion

fresh lemon juice to taste

chopped fresh cilantro to taste

 

Peel and cut eggplant and potatoes into similar-sized

wedges.

Put the oil in skillet. Heat.

Add chiles, garlic, mustard, and cumin.

Cook a couple of minutes.

Add potatoes and eggplant, along with 1/4 cup water

and a sprinkling of salt & pepper, and cover.

Cook for about 10 minutes, checking once or twice and

adding a little water if necessary, until the

vegetables begin to soften.

Remove the cover and raise the heat to medium-high.

Cook, stirring occasionally, until both potatoes and

eggplant brown nicely and become completely tender,

another 10 to 15 minutes.

Add the onion and continue to cook, stirring

occasionally, until it softens and begins to brown.

Stir in the lemon juice, taste and adjust the

seasoning, then serve at room temperature or hot.

Serves 4.

 

 

 

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