Aubergine With Potatoes

A change in our every day vegetable style. Aubergine with Potatoes, a new mix between two vegetables which rarely meet together. 

Ingredients: 

3 Medium size Potatoes, cubed / 3 Medium size Aubergine, cubed / 2 Red Jalapeños  / 1 Tsp Cumin seeds  / 1 Rosemary stick / Couple Fresh Thyme strings/ / 4 Tbsp Ghee / 1 Tsp Sweat Allspice / 1/2 Tsp Ground Cardamom  / 1 Tsp Salt / 1/2 Tsp Pepper / 1/2 Litre Tomato sauce  / 1/2 Cup Broth / Juice of 1 Lemon .

Taqulia :

A small handful of garlic cloves / 1 Chilli Pepper / 1 Tbsp Ground Coriander / 1 Bunch Fresh Coriander 

For Garnish: 

Blanched almonds 

Method: 

Release the flavourings from the rosemary, thyme, jalapeños, and cumin by putting them with the hot ghee for seconds. Add the Potatoes and lightly fry from the outside, followed by the Aubergine, Season and give it a good stir, then add the spices. Pour the tomato sauce and the broth, and cover to simmer. 

NOTE : Be ware the Potatoes and Aubergine softens quickly, so don't over cook.

Meanwhile, prepare the Taqulia. In the mortar, mash the garlic with the chilli pepper until smooth, and let aside.

Fry the almonds in an egg pan until light golden and remove on a seperate plate. In the same pan, add more ghee if needed, then add the Taqulia and stir until it turns light golden. Add on the coriander, followed by the fresh coriander, and stir to combine. 

Pour the Taqulia over the vegetables and lightly stir to combine the flavours, and remove any rosemary or thyme sticks.

Finally, add the lemon Juice, and garnish with the fried almonds. 

Serve hot besides rice or baladi bread.

Enjoy Doing It, And 

LOVE & ENJOY WHAT YOU DO..