We served ours with some quick chapati (Indian flat bread), which I won't say that I've mastered making, by any means (mine were ugly, I'll be honest), but they were yummy. You could also serve over brown basamati rice, which realistically would be a little healthier and not make your kitchen look like it was attacked by squirrels playing in flour (which is how our kitchen looked after we got done making our chapati).
Potatoes and Eggplant (Aloo Baingan)Adapted from Color Me Vegan
1 medium Italian globe purple eggplant, cut into 1/2-inch cubes
2 Tablespoons coconut oil
1 teaspoon cumin seeds
1-2 jalapeno peppers
2 large yellow potatoes, cut into 1/2-inch cubes
1/4 cup water
1 teaspoon minced fresh ginger
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon salt
4 medium tomatoes, diced
2 tablespoons chopped cilantro or parsley (optional)
In a steamer basket on the stove top, steam the eggplant cubes until tender, about 10-15 minutes.
Meanwhile, add 2 tablespoons coconut oil to a large saute pan and heat over medium heat. Add the cumin seeds and fry until they are fragrant and start to pop, but make sure you stir them so they don't burn. Add jalapeno and continue to stir frequently, and cook for 3-4 minutes.
Add the potatoes, water, ginger, coriander, turmeric, paprika, and salt. Cover and cook about 20 minutes, stirring occasionally to prevent sticking, and add extra water if needed.
Throw in the eggplant and tomato and stir to mix thoroughly. Cook for 5-10 minutes longer so the flavors combine and everything heats thoroughly. Remove from heat, and garnish with cilantro or parsley if you choose.
4 Servings, about 190 calories per serving with 5 grams of protein.