Potato and Eggplant Stew with Cilantro

Portions: 12 Portion size: 6 oz (180 g)

U.S.

Metric

Ingredients

Procedure

2 fl oz

60 mL

Vegetable oil

1.

Heat the oil in a large saucepot over moderate heat.

2 tsp

10 mL

Cumin seeds

2.

Add the cumin. Cook until the seeds are aromatic and

12 oz

337 mL

Onion, chopped fine

start to darken, about 15 to 20 seconds.

2 tbsp

30 mL

Finely chopped garlic

3.

Add the onion, garlic, ginger, and turmeric. Sauté until the

2 tbsp

30 mL

Grated fresh ginger root

onions are soft and lightly browned.

12 tsp

2 mL

Turmeric

4.

Add the eggplant and stir together with the onion. Sauté

1!2 lb

750 g

Eggplant, peeled,

2 minutes.

medium dice

5.

Add the potatoes, tomatoes, and water. Cover and simmer

2 lb

1 kg

Potatoes, medium dice

until the potatoes are tender. Stir occasionally, and add a

1 lb

500 g

Tomatoes, canned, chopped,

little more water if the potatoes become dry.

with their juice

6.

Stir in the cilantro.

6 fl oz

180 mL

Water

7.

Season with salt.

4 tbsp

60 mL

Chopped fresh cilantro

to taste

to taste

Salt

Calories, 140; Protein, 3 g; Fat, 5 g (31% cal.); Cholesterol, 0 mg; Carbohydrates, 22 g; Fiber, 4 g; Sodium, 55 mg.

Per serving:

Calories, 140; Protein, 3 g; Fat, 5 g (31% cal.); Cholesterol, 0 mg; Carbohydrates, 22 g; Fiber, 4 g; Sodium, 55 mg.

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