Ringra Bateta- an East African dish of potato and eggplant in a vegan tomato curry that is slightly sweet and layered with spices– cumin, turmeric, garlic, coriander.
5 medium russet potatoes, peeled
2 medium globe eggplants
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided + more to taste
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
¼ teaspoon ground turmeric
¼ teaspoon Kashmiri red chili powder
1 (14 oz) can crushed tomatoes
1 cup water
- Preheat oven to 425°F
- Begin by preparing the eggplant and potatoes. Cut the eggplant lengthwise and then into ½ inch thick slices. Cut the potatoes in half lengthwise and then into ¼ inch thick slices.
- In a large bowl, combine potatoes, eggplant, 1 tablespoon of olive oil, and a ½ teaspoon of the kosher salt. Toss to coat evenly. Arrange the vegetables on a parchment-lined baking sheet, or two, and roast until tender and cooked through, about 30 minutes.
- In the meantime, heat the remaining 2 tablespoons of olive oil in a large skillet on medium-high heat. Add garlic, cumin, coriander, turmeric, and chili powder. Stir and cook until fragrant, about 1 minute.
- Stir in the crushed tomato, remaining salt, and water. Partially cover the skillet and simmer on medium-low heat for 30 minutes. The majority of the water should have evaporated out and the curry should have become darker in color and thicker in texture.
- Once cooked, add the eggplant and the potatoes to the skillet and stir to coat the vegetables in the curry, using additional water as needed.
- Serve with roti or naan and green chutney.