Eggplant dip with potatoes and tomatoes.

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Baked and mashed eggplant with potatoes and tomatoes in it. Popular family style dish in the state of Bihar, India.

Preparation time: 45 min
Cooking time: 1 hr

Serves: 6

Dietary guidance: v 

Tags: indian · eggplant · chokha ·


1 large globular eggplant
2 large potatoes
2 medium tomatoes
2 thai chili peppers, finely sliced
1 medium red onion, finely chopped
Some aluminum foil
1 bunch cilantro, rinsed, stems removed and finely chopped
1/2 tsp black pepper
1 tsp salt
1/2 tsp dried mango powder (optional)
1/2 tsp cumin powder/roasted seeds
2 tbsp mustard oil for authentic taste


Wash the vegetables and pat dry with paper towels.
Coat the tomato and egg plant with some mustard oil, and sprinkle some salt on them. Poke the eggplant in several places with a fork. Place them in a baking dish greased with some oil, and cover with foil.
Cover the potatoes with foil to keep the heat and moisture in.

Preheat oven at 450 deg.
On a foil lay the foil covered potatoes and next to them place the baking dish with the eggplants and tomatoes.
Bake for an hour, until the eggplant is soft. If its not, cook for an additional 15 mins or so.

I usually turn off the heat allow them to cool in the oven. Then remove and cut each one into two halves. Remove skins from all vegetables and mash them up together I use a fork, followed by well washed hands. Mix well. Add the oil, chillis, salt, chopped onions, cilantro, cumin powder and black pepper and the dried mango powder if using. Mix well. Garnish with a sprig of cilantro and serve. This is typically eaten with steamed rice along with dhal or with stuffed breads.

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