Eggplant with Potatoes
(Duluma Tse)
This dish adapts the traditional Tibetan method
of cooking vegetables, in a spicy sauce of tomato and onion, to a new
vegetable that the refugees encountered in India: eggplant. The result is
especially good served with plain rice.
Ingredients
-
1
tablespoon oil
-
1 onion, chopped
-
1 inch fresh ginger, finely chopped
-
3 cloves garlic, finely chopped
-
1 tomato, chopped
-
1 large eggplant, or 6 small Japanese eggplant
-
3 - 4 potatoes
Method
- Sauté the onion, ginger, and garlic in oil until lightly browned.
- Add the tomato and cook until it begins to dry.
- Slice the eggplant into thin, diagonal ovals if using the smaller
Japanese eggplant, or thin semicircles for the larger eggplant.
- Cut the potatoes into thin slices of a similar size and shape.
- Wash the eggplant slices in water and add them to the tomato and onion
mixture.
- Stir in the potatoes immediately.
- Cover tightly and cook over medium-low heat for 10 to 15 minutes. The
water from the eggplant should be adequate to steam the potatoes, but if
your lid does not fit tightly, you may need to add another 1/4 cup of water.
 This
recipe is excerpted from "The
Lhasa Moon Tibetan Cookbook", ©1999, by Tsering Wangmo and
Zara Houshmand. The cookbook offers the Lhasa Moon Restaurant's most
popular Tibetan dishes, with a unique mix of Asian influences and Tibetan
regional ones -- cuisine which delights vegetarians and meat lovers alive.
Reprinted with permission from the publisher, Snow Lion Publications,
Ithaca, NY. http://snowlionpub.com.
Info/Order
this book
About The Authors
 TSERING
WANGMO, owner of Lhasa Moon (a Tibetan restaurant in San Francisco),
is also a famous Tibetan actress, singer, and dancer. She is a founding
member of Chakasam-pa Tibetan opera troupe in San Francisco.
ZARA HOUSHMAND is an Iranian-American writer. She is active in modern
Iranian theatre, as well as traditional Balinese puppetry, and her own
plays have been produced in San Francisco, Los Angeles, and New York. She
cooks compulsively for friends and especially enjoys cooking for
retreats.
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