Native to the Indian subcontinent, the eggplant belongs to the nightshade family of plants. It is commonly known as aubergine, brinjal or
baigain (in Hindi), and is a popular vegetable among the Indians. Try making some simple Indian eggplant dishes.
Stuffed Eggplant
Ingredients
- Rounded medium-sized eggplant, 8
- Grated ginger-garlic, 1 tsp
- Coarsely powdered roasted peanuts, 3 tbsp
- Yogurt, ¼ cup
- Chopped onion, 3
- Cumin seeds, ½ tsp
- Mustard seeds, ½ tsp
- Chili powder, 1 tsp
- Oil, 4 tbsp
- Salt, to taste
Leaving the stalks intact, make two slits to form a cross. Leave the eggplant in cold salted water for 15-20 minutes. In a separate bowl, mix together yogurt, ginger, garlic, chili powder and salt. Remove eggplant from water and pat them dry. Stuff the eggplants with the yogurt filling, set aside the excess filling. In a large skillet, heat oil, splutter mustard and cumin seeds, and spoon in the excess filling. Add 1½ cup water, bring it to a boil, reduce heat, simmer. Add the eggplants, and let it cook until the eggplant is soft to touch and the gravy has become thick. Serve with hot rice.
Baigan Ka Bhartha
Ingredients
- Eggplant, 2 cut into large cubes
- Chopped onion, 2
- Chopped tomatoes, 3
- Lemon juice, ½ tsp
- Oil, ½ cup
- Salt and ground pepper, to taste
- Fresh chopped coriander leaves, 2 tbsp
Ingredients for Masala
- Garam masala, 1 tsp
- Turmeric, ½ tsp
- Red chili powder, ½ tsp
- Paprika, 1 tsp
Heat a heavy skillet with oil in it, add eggplant cubes, and saute until it becomes soft. Remove from heat and set aside. Heat the skillet once again, add onion and saute until lightly browned. Add tomatoes, lemon juice, garam masala, turmeric, red chili powder, salt and pepper. Add the eggplant, keep mashing it as you stir. Mash until the eggplant appears as a coarse mixture. Serve hot, garnished with fresh coriander leaves.
Grilled Eggplant
Ingredients
- 1/4 inch thickly sliced eggplant, 1½ pound
- Chopped ripe tomatoes, 1 pound
- Minced ginger, 1 tsp
- Minced garlic, 1 tsp
- Mustard seeds, ¼ tsp
- Fennel seeds, ½ tsp
- Ground coriander, 1½ tsp
- Ground cumin, 1 tsp
- Turmeric, ¼ tsp
- Cayenne pepper, ½ tsp
- Oil, 3 tbsp
- Salt, to taste
This grilled
eggplant recipe is easy to make. Brush eggplant slices with oil and grill in a pre-heated oven turning once, until lightly browned. In a small dish, mix cumin, coriander, cayenne pepper, turmeric and salt. Heat oil in a skillet. Sputter fennel and mustard seeds, add tomatoes, ginger, garlic, and all the dry spice ingredients. Over low heat, cook until the mixture thickens. Add grilled eggplant slices, coat it well with the gravy. Serve hot with Indian bread.
Eggplant and Potato Curry
Ingredients
- Small eggplant, cut into cubes, 1 cup
- Chopped tomatoes, ½ cup
- Chopped onion, ½ cup
- Minced garlic, 1 clove
- Small potato, cut into cubes, ½ cup
- Chopped coriander leaves, 1 tbsp
- Curry paste, 1½ tbsp
- Cooked long grained rice, 2 cups
- Oil, 2 tbsp
In a saucepan, heat oil, add onion and saute until soft. Add garlic and curry paste, stir until you feel the paste has become aromatic. Add eggplant, potato, tomatoes and ¼ cup water. Bring it to a boil, reduce heat, let it simmer. Season with salt, and simmer until vegetables are tender and cooked. Garnish with coriander leaves. Serve hot with long grained rice.
The use of 'garam masala' is an integral ingredient in most Indian recipes. Garam masala is basically grounded spices (black and green cardamom, cloves, peppercorn, star anise, cinnamon, etc), the quantity of each spice may vary depending upon the dish prepared, and each spice enhances the flavor, and lends taste to the food. So, get yourself some good quality garam masala, and enjoy these Indian delicacies!
