Fried Baigan (Eggplant) with Potatoes- Episode 503

baigan

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and has a similar texture.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still effective for frying.

Start by heating some cooking oil in a heavy bottom pot.

Add chopped onions to the pot and fry until they soften, about 1 minute.

Once the onions start to get a little color, add chopped garlic and a lot of hot pepper, adjusting the amount based on your taste.

Add homemade green seasoning to the pot; this is optional but adds fresh flavor.

Once the green seasoning, onions, garlic, and hot pepper are well combined and darkened, add chopped scallions and tomatoes.

Allow the tomatoes to cook down until they are soft.

Peel some of the baigan (eggplant), leaving some skin on, and slice it into very thin slices.

Soak the sliced eggplant in a bowl of water to remove excess seeds.

Season the eggplant with salt, black pepper, and a little all-purpose seasoning, then toss to coat.

Cook the eggplant in its own juices for about 5 minutes until it starts to soften.

After about 15 minutes of cooking, the eggplant should be softened well; do not add potatoes yet to avoid overcooking them.

Once the eggplant is soft, add thinly sliced potatoes to the pot and mix well.

Allow the mixture to fry down for another 15 minutes, adding a couple of drops of water if it becomes too dry.

After cooking, the potatoes should be tender and the eggplant soft, with some sticking at the bottom for flavor.

Remove from heat and top with freshly chopped scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary