Description
Roasted vegetables get a delicious flavor boost with wonderful East African spices. This is an exceptional side dish.
Ingredients
Scale
EQUIPMENT: Two rimmed baking sheets, paper towels
FOR THE VEGETABLES:
- 1 medium eggplant with skin, cut into ¾ inch cubes)
- 3 tablespoons salt plus 1 teaspoons kosher salt, divided
- 5 Yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 carrots, peeled and sliced in half lengthwise, then crosswise into 1-inch pieces
- 1 small head cauliflower separated into bite-sized florets.
- 9 tablespoons olive oil, divided
- 2 cups frozen peas, defrosted
FOR THE SPICES
- Olive oil
- 2 teaspoons mustard seeds (black or yellow)
- 1 ½ teaspoons crushed red pepper flakes
- 1 ½ teaspoons ground fenugreek
- 1 teaspoons ground cumin
- ½ cup water
- 1 teaspoon sugar
- Salt
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Instructions
- Arrange shelves in the top and bottom of the oven. Preheat oven to 400ºF. Lay eggplant cubes in a single layer on a long sheet of paper towels. Sprinkle and toss with 2 tablespoons of salt and let them sweat for 15 minutes.
- In a large bowl toss potatoes and carrots with 3 tablespoons olive oil and 1 teaspoon salt. Spread them out on a rimmed baking sheet in a single layer.
- Rinse eggplant in a colander to remove salt. Pat dry. In a large bowl, toss eggplant and cauliflower with 3 tablespoons oil and 1 teaspoon of salt. Spread them out on a sheet pan in a single layer.
- Roast vegetables for 25-35 minutes, flipping the veggies over with a spatula and switching the position of the trays, after 15 minutes. Veggies are done when potatoes are tender and browned in spots.
- In a large heavy pot or dutch oven heat 3 tablespoons olive oil over medium heat. Add the 2 tsp mustard seeds and cook, stirring until you hear the seeds start to pop. Add 1 ½ tsp red pepper flakes, 1 ½ tsp fenugreek, and 1 tsp cumin, and cook, stirring, for 30 seconds. Toss the roasted vegetables into the pot along with the peas, ½ cup of water, 1 tsp sugar and 2 tsp salt. Cook uncovered, tossing gently for 2-3 minutes. Cover and cook over low heat for 5 minutes, stirring once or twice, until hot. Serve and enjoy!
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Vegetarian Side Dish
- Method: Roast
- Cuisine: Tanzanian