Eggplant and potato pan

Ingredients for 4 servings:

• 1 tsp Pul Biber
• 3 tsp garam masala
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black cumin
• 1 tsp caraway seeds, whole
• 2 large eggplants
• 2 m.-sized potatoes
• 1 slice(s) ginger
• 1 can tomatoes, chopped
• some coriander leaves, fresh
• 4 tbsp water
• 1 cup sour cream
• 1 handful of herbs (wild herbs such as ground elder, oregano or wild marjoram, garlic mustard, dead nettle, ground ivy)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Mix the spices with salt, oil, and tomato paste to form a paste. Slice the eggplant into strips, grate the ginger, and peel and dice the potato. Roast the caraway seeds in a pan without oil until they burst. Then add the olive oil, sliced ​​ginger, eggplant strips, and tomato paste to the pan. Add 4 tablespoons of water and sauté for 8 minutes. Add the potato cubes and simmer for another 20 minutes. Chop the coriander leaves and scatter them over the top. Chop the wild herbs, season with salt, and mix with the sour cream. Serve the eggplant mixture with bread and herb sour cream.