Baigan and aloo (potato) is the ultimate vegan comfort food when accompanied by any one of our wide variety of Trini roti or even plain rice. The perfect marriage of cubes of eggplant and potatoes get a boost from a hint of hot pepper, tomatoes and an abundance of garlic and onion that’s added to create balance and flavor in this dish.
Rinse all the ingredients and drain well. Chop the eggplant, potatoes, tomatoes and scallions. Slice the onion and hot pepper.
Heat oil in a medium heavy bottomed pot over medium high heat. If you are using cumin, add now and cook until golden brown and fragrant. Add the onion and hot pepper and cook until edges are golden brown. Add garlic and cook one minute more.
Add diced eggplant, potatoes, tomatoes, remaining onion, scallions and thyme if using. Add salt and stir well to combine.
Cover, reduce heat to low and steam until the eggplant and potatoes are tender, checking and stirring every 5 minutes to ensure that it does not stick. Any liquid accumulated on the cover should drain back into the pot. It takes about 20-30 minutes. You can leave it chunky or stir often to create a more cohesive, pasty result.
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Notes
Health Benefits: • Eggplant is an excellent source of vitamin and minerals –A, B C, K, magnesium • Low in calories - 1 cup equals 27 calories • High in fiber - helps with fullness, digestion. ... • Improves heart health. ... • High in antioxidants – help prevents cancer. ... • Natural compounds in the color helps improve bone health. ... • High in Iron - Prevents anemia. ... • Rich in phytonutrients –improves mental health, brain function-boost memoryWhen buying eggplant, choose those that are • heavy for their size, • skins that are shiny, glossy, smooth • young, firm and plump • the stem should be green. • when you press, it should feel firm and bounce back.