Stuffed Eggplant Curry

8 small indian eggplants
4 tbs oil 
1 onion sliced
1 tsp cumin seeds and musturd seeds 
cilantro 
ghee for serving 


Masala powder

1 tbs coriander seeds
1 tbs cumin seeds 
1/2 tsp methi seeds 
5 to 6 curry leaves 
4 dry red chillis
2 tbs oil 
salt

Heat 1 tbs oil in a pan add all the masala ingredients , roast on low flame until golden , cool and grind to a fine powder along with salt 
.
Add 1 tbs oil to masala powder ,mix well and keep aside 

Clean eggplants with water , pat dry and place them in a pan in 1 layer , drizzle

2 tbs of oil , cover with lid and cook on low flame for 15 min until soft ( turning in the middle with out burning)
.

Once eggplants are cooked completely , remove from pan and let them cool

.

Take cooled eggplants ,slit inthe middle and stuff 1 tsp of masala powder , stuff the remaining masala in to all the eggplants
.

Heat 2 tbs of oil in a pan add cumin seeds and musturd seeds ,add sliced onions

sprinkle a pinch of salt on onions , place stuffed eggpants and roast on low flame for another 15 min

.

Sprinkle with cilantro

Begun Bhaja / Baingan Bhaja / Pan Toasted Eggplants.......Recipe

Serves: 3 persons

Ingredients:
3 Eggplants, if using thick oblong variety
1 if using the fat big variety
3 tsp. red chilli powder
1 tsp. turmeric powder
1/2 tsp. salt
Juice from 1/2 a lemon

Method:
Wash and pat dry eggplants. Cut into thick round slices about half a centimetre in thickness.

Mix the spices together with the salt well. Rub the spices over the sliced eggplants on both sides. What I do is rub very little oil into the spices and spread on a wide plate. I pat the eggplants lightly on both sides over the spice mixture and set them aside stacking them up in another plate.

Let them sweat for five minutes.

Heat a griddle and brush oil. Lay the slices the eggplants all over and toast both the sides till crispy, pouring a drop of oil on each when you turn them. See that the spices do not burn.

You must ideally fry them 

Baingan ka Bhurta (Indian Roasted Eggplant)

Ingredients:

1 large eggplant 1 large onion, finely chopped 2 mid-sized tomatoes, finely chopped 1-inch chunk of ginger, finely chopped 2-3 green chilles, finely chopped 1/2 tsp red chili powder

1/4 tsp turmeric powder 1/4 tsp garam masala 1 tsp cumin seeds salt, to taste 2 tbsp cooking oil fresh chopped coriander leaves, for garnish

Method:

1. Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
2. Remove the charred skin and mash insides of the eggplant. Set aside.
3. Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
4. Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
5. Add tomatoes and cook till pulpy.
6. Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
7. Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.

Baingan/Eggplant Curry

• 40 g tamarind, chopped
• 125 ml boiling water
• 2 big aubergines, sliced
• salt
• 2 tbsp ghee (or butter or oil)
• 3 onions
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 curry leaves
• 3 small chilies
• 1 tbsp coriander powder
• 2 tsp cumin powder
• 2 tsp mustard seeds
• 2 tbsp tomato purée
• 500 ml coconut milk
• 3 tbsp chopped coriander leaves

Firstly soak the tamarind into hot water and let sit for 10 minutes. Stir well and squeeze the juice out. Discard the pulp and set aside the tamarind water.

Salt the aubergine slices and let sit for 30 minutes. Rinse, drain and pat dry with a kitchen towel.

Slice the onion and chop the chillies. Heat the ghee in a heavy pan and sauté the onions for about 10 minutes. Add the chillies and continue frying for another 3 minutes. Add the ginger and garlic paste, stir around and add the spices.

After a minute or so, add the tomato puree and the coconut milk. Stir well to combine all ingredients, bring to boil, add the aubergine, lower the heat and cover with a lid. Let simmer for about 10 - 15 minutes or until the eggplant is soft.

Garnish with fresh coriander leaves and adjust salt to taste. 

Pickled Eggplant.....Achari Baingan

This recipe will make even those who dislike brinjals, love them, the spices used lend a wonderful taste and aroma, these are heavenly with paranthas or rice.

• Brinjals-250 gms (long variety, washed and sliced)


• Tomatoes-2 pureed


• Ginger paste-1/4 tsp


• Garlic paste-1/2 tsp


• Onion seeds (kalonji)-1/4 tsp


• Aniseed (powdered)-1/2 tsp


• Cumin seeds-1/4 tsp


• Oil for deep frying


• Turmeric powder-1/4 tsp

Pan fry brinjals till golden, drain with a slotted spoon.In the same oil, add cumin seeds, kalonji, and aniseed, let sputter, now add the ginger and garlic and fry till golden, next add the tomato puree+turmeric and cook till masala separates from pan, add the brijals and season, tip in little water and cook till brinjals are soft, your fragrant achari baingan are ready.

#Can also use the Pickle( Achaar masala )available in the Indian Stores....then just add ginger garlic paste, achari masala and tomato puree to the heated oil to make the masala for this dish !! Easy......;)

Stuffed eggplants

- 2 eggplants, 5 tbsp olive oil, 1 cup onion, 2 cloves garlic, 1 14.5 oz diced tomatoes, 1/2 tsp dried thyme, 1/2 tsp ground pepper, 8 oz cooked meat, 2 tbsp fresh chopped parsley. 
Method:  Halve eggplants. Remove pulp and set aside. Heat 1/2 the olive oil. Place the eggplant shells cut-side down and cook for 5 mins.  Sauté onions and garlic for 2 mins. Add eggplant pulp, tomatoes, thyme, cayenne pepper, salt, pepper, cook over medium heat until moisture evaporates. Remove and mix in cooked meat. Stuff the eggplant shells with the stew-like mixture, and bake at 180°, in a pre-heated oven for 15 mins.

Marinated Eggplant with Garlic and Herbs

Marinated

 Eggplant with Tahini Sauce

Adapted from: The Ottolenghi Cookbook

Serves: 4

1.5 lb. / 750g eggplants

Olive oil for brushing

Salt and pepper for seasoning

Marinade:

1 mild red chili or 3-4 mild yellow chilies

2 tbsp coriander/cilantro, finely chopped

2 tbsp sweet marjoram, finely chopped

1 garlic clove, crushed

3 tbsp lemon juice

4 tbsp extra virgin olive oil

1 tsp coarse sea salt

1 tsp cayenne pepper

Tahini Sauce:

1/3rd cup / 75g tahini paste

1/3rd cup / 75 ml water

3 tbsp / 40 ml lemon juice

2 garlic cloves, crushed

1. Preheat oven to 220C/425F.
2. Trim the eggplants; cut them into wedges such that each wedge has skin on it.
3. Place the wedges in a roasting tray and brush with olive oil and season with salt and pepper. Bake this for 15-18 minutes until they are golden brown and soft inside.
4. For the marinade, heat 4 tbsp oil with the garlic until the garlic is fragrant and just begins to sizzle. Turn off the heat. Let this cool a little and then add the other ingredients and mix well.
5. As soon as the eggplants come out of the oven, toss them with the marinade and let it sit at room temperature for at least 2 hours before serving. You can refrigerate this for up to 2 days. Make sure to serve them at room temperature, though.
6. For the tahini sauce, whisk together the tahini paste, water, lemon, garlic and salt thoroughly. The mixture should be smooth and creamy. If the mixture looks too thick then add a little more water by the teaspoon.
7. Serve the tahini sauce with the eggplants.  

Baked Eggplant Roll Recipe

Ingredients: All ingredients are to taste

Eggplant – sliced lengthwise (approx 1/3 to 1/2 inch slices)
Salt
Oil
Ricotta Cheese
Italian Seasoning
Garlic Powder or Garlic Salt
Black Pepper
Green Chilies – finely chopped
Chopped Basil and Parsley
Crushed Red Chili Flakes
Pasta/Spaghetti Sauce
Mozzarella Cheese

Method:

1. Place Eggplant slices in a colander and generously salt them. Leave them to “sweat” for about 30 minutes to 1 hour.
2. In a mixing bowl, combine Ricotta Cheese, Garlic Salt, Crushed Red Chili Flakes, Italian Seasoning, Black Pepper, Green Chilies and chopped Basil and Parsley. Mix well and keep aside. Tip – use one heaping dinner spoon of ricotta cheese per each slice of eggplant.
3. Rinse off salt from Eggplant and gently squeeze out water or blot it with a paper towel.
4. Heat a little Oil on a skillet and cook eggplant slices until lightly brown on both sides.
5. Allow the eggplant to cool enough to be able to touch it.
6. Place a heaping spoon of the Ricotta Cheese mixture on the wide end of the cooked eggplant and roll the eggplant all the way.
7. Place the rolled eggplant in a lightly oiled baking dish and repeat until all eggplant slices are rolled.
8. Spoon spaghetti sauce over the eggplant rolls to coat them.
9. Bake uncovered in a 425 degree Fahrenheit oven for 20 – 25 minutes (until cheese is heated all the way through).
10. Sprinkle Mozzarella cheese on top of the sauce and Broil in the oven for few minutes until cheese is melted and lightly brown. Garnish with chopped Basil and Parsley.
11. Server hot with bread and salad.

Easy Eggplant Recipe

In this Easy Eggplant Recipe, sugar and vinegar really adds an extra kick to the flavor of eggplant. Easy eggplant is very light, but not lacking in great taste.

Perp time: 5 minutes

Cook time: 10 minutes

Utensils:

Wok, bowl, plate.

Serves 2

Ingredients:

1 eggplant, diced

2 tomatoes, diced

4 tbsps.flour

1 tbsp.chopped scallion

4 garlic cloves, sliced

5-10 tbsps.vegetable oil

5-10 cups water

Seasonings:

2 tbsps.light soy sauce

1 tbsp.rice vinegar

2-4 tsps.white sugar, or to taste

1-2 tsps.salt, or to taste

Directions:

1. Combine 5 tbsps.flour with 5-10 cups water in a mixing bowl until smooth, stir into pinch of salt. Then coat eggplant cubes evenly (P1).

P1

2. Heat 5-8 tbsps.vegetable oil in a wok over high heat till hot, add the coated eggplant cubes and deep fry each until golden (P2).

P2

3. Making sauce by whisking 2 tbsps.light soy sauce, 1 tbsp.rice vinegar and 2-4 tsps.white sugar in a bowl.

4. Pour off the excess oil, leaving about 2 tbsps in a wok, saute garlic cloves briefly until aromatic, add tomatoes and cook over medium heat for about 2 minutes, then pour the sauce into the wok, add the eggplant cubes, stirring and tossing to mix everything together (P3).

P3

5. Taste and season with salt if necessary, then remove to a plate, for an added touch, try garnishing with chopped scallion before serving (P4).

P4

Deep Fried Eggplant

Deep frying gives the eggplant a golden color and a crispy texture in this easy to make eggplant recipe. Indeed, juicy meat inside won't leave you hungry.

Prep time: 15 minutes.

Cook time: 20 minutes.

Utensils:

Wok, colander, bowls, kitchen paper.

Makes 10-15 portions of deep fried eggplants, serves 3 as a side dish.

Ingredients:

2 eggplants

2 egg white

14 oz./400 g ground pork/or Paneer if vegetarian

7 oz./200 g shrimp, peeled, cut into bite-sized pieces

2 tbsps.chopped scallion

2 tbsps.minced fresh ginger

5-10 tbsps.vegetable oil

2 tbsps.flour, mixed with 4 tbsps.water in a bowl.

Seasonings:

2 tsps.light soy sauce

1 tsp.sesame oil

2 tsps.chicken essence

1 tsp.ground black pepper

1/2 tsp.Shao-Hsing rice wine, or dry sherry

1 tsp.sugar, or to taste

1 tsp.salt, or to taste

Directions:

1. In a mixing bowl, gently combine ground pork, egg white, shrimp, scallion, ginger, and all the seasonings together, stir clockwise 15 minutes.

2. Slice eggplant according to P1, try not to cut off the end of each slice (P2).

P1
P2

3. Use a spoon to fill ground pork mixture into each eggplant slice (P3). Coat lightly with flour/water mixture (P4).

P3
P4

4. Add 5-10 tbsps.vegetable oil in a wok, turn on heat to medium, when hot, deep fry each eggplant for 4-5 minutes, or until golden (P5). Drain well in a colander and dry the excess oil on kitchen papers.

P5

5. Remove to a plate, let cool 3 minutes, serve warm with ketchup if desired (P6).

P6

Vegetarians can fill it with mashed Paneer(Cottage cheese)

Lebanese Style Stuffed Eggplant

6 (5- to 6-inch long)   eggplants (about 6 ounces each)

1/2 cup long-grain or jasmine rice
1/4 cup olive oil
3 tablespoons pine nuts
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth
1 (14 1/2-oz) can diced tomatoes in juice
3/4 lb ground lamb or beef chuck (not lean)or chicken mince
1 teaspoon ground allspice
1/2 lemon
3 tablespoons chopped flat-leaf parsley

Hollow out each eggplant with a melon-ball cutter, working from bottom end and leaving about 1/3 inch eggplant flesh along interior walls. Rinse rice in a sieve under cold water until water runs clear. Drain well.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry pine nuts, stirring frequently, until golden, about 3 minutes, then transfer with a slotted spoon to a bowl. Sauté onion and garlic, stirring occasionally, until golden, 6 to 8 minutes. Transfer 1/2 cup onion mixture to bowl with pine nuts. Add stock, tomatoes, 3/4 teaspoon salt, and 1/4 teaspoon pepper to skillet and simmer, uncovered, while stuffing eggplant.

Add rice, meat, allspice, one teaspoon salt, and 1/2 teaspoon pepper to bowl with onion mixture and mix well with your hands.

Stuff eggplant with meat mixture, being careful not to pack tightly (rice will expand during cooking). Transfer stuffed eggplants to skillet with tomato sauce and simmer, covered, carefully turning once, until rice is cooked through, 50 minutes to one hour (cut one in half to test). [Check in on your dish periodically; I managed to burn my sauce because I wasn't paying attention, although it was still surprisingly tasty.]

If sauce is watery, transfer eggplant to a plate and boil sauce, stirring occasionally, until thickened slightly, 3 to 5 minutes, then adjust seasoning if necessary. Return stuffed eggplant to sauce. Squeeze lemon over dish and sprinkle with parsley before serving.