Dinner for 4

Potato Eggplant Afghan Dish

Name: Potato Eggplant Afghan Dish
Total time: 190 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 small eggplant; 1 tsp salt; 2 tbsp vegetable oil; 3 potato; 3 tomato; 2 tsp vegetable oil; 3 clove garlic; 1/2 tsp ground turmeric; 1/4 tsp salt; 3/4 cup boiling water; 1 cup unsweetened soy yogurt; 1 clove garlic; 1/2 tsp salt

Eggplant, potatoes, and tomatoes bake with garlic and turmeric, then receive a cool soy yogurt and garlic topping.

Typical price

$9.27for 4 servings

$2.32 per serving$9.27 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pickuplimes.com

190 minstart to table
Involveddifficulty
4servings as written
$$typical cost tier

Indian Vegetarian Gluten-free Budget Family Side dishes Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	2.25 lb	$4.48Typical price
Potatoes$0.99/lb typical	1.3 lb	$1.30Typical price
Fresh tomatoes$1.99/lb typical	0.95 lb	$1.87Typical price
Garlic$0.75 each typical	0.5	$0.30Typical price
Yogurt$0.12/oz typical	8.5 oz	$1.02Typical price
Total for the servings shown		$9.27

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

3 small eggplant
1 tsp salt
2 tbsp vegetable oil
3 potato
3 tomato
2 tsp vegetable oil
3 clove garlic
1/2 tsp ground turmeric
1/4 tsp salt
3/4 cup boiling water
1 cup unsweetened soy yogurt
1 clove garlic
1/2 tsp salt

Steps

Slice the eggplant and sprinkle it with one teaspoon salt; let it stand for 30 minutes, then pat it dry.
Heat two tablespoons oil in a large skillet over medium heat and brown the eggplant in batches for 15 minutes.
Slice the potatoes and brown them in the same skillet for 15 minutes, adding more oil only if needed.
Cook the tomatoes, three garlic cloves, turmeric, and remaining salt in a large ovenproof pan over medium heat for 15 minutes.
Layer the potatoes and eggplant over the tomato mixture, add the boiling water, cover, and bake at 350 F for 60 minutes.
Stir the soy yogurt with one garlic clove and its salt, spread it over the cooked vegetables, and bake uncovered for 25 minutes.