Tender chunks of aubergine and potato cooked with aromatic cumin, ginger, and garlic, infused with delicate saffron for a delicious and comforting side or light main.

Servings: 3-4 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes

Ingredients

• 2 tablespoons Regular olive oil
• 1 medium-large (cut into bite-sized chunks) Aubergine
• 250 grams (peeled and cut into bite-sized chunks) Potatoes
• 3 cloves (minced) Garlic cloves
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Ground ginger
• 1 small pinch (steeped in 2 tablespoons hot water) Saffron strands
• To taste Maldon sea salt flakes
• Optional, for garnish Fresh coriander

Instructions

1. Heat olive oil in a large skillet or frying pan over medium-high heat. Add the aubergine and potatoes.
2. Cook, stirring occasionally, for 10-12 minutes until the vegetables are lightly browned and starting to soften.
3. Reduce heat to medium. Add the minced garlic, cumin seeds, and ground ginger. Cook for another 2-3 minutes until fragrant, stirring constantly to prevent burning.
4. Pour in the steeped saffron (including the liquid). Add a splash of water if the pan seems too dry (about 1/4 cup).
5. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the potatoes and aubergine are tender. If the liquid evaporates, add a little more water.
6. Season generously with Maldon sea salt flakes to taste.
7. Serve hot, optionally garnished with fresh coriander.