Brinjalmaslaeggplantaubergine Recipes

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ORIENTAL BRAISED EGGPLANT (AUBERGINE)



Oriental Braised Eggplant (Aubergine) image

A recipe from "A Spoonful of Ginger" by Nina Simonds, this is sweet and spicy and healthy and quite easy to make.

Provided by Chef Kate

Categories     Vegetable

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs eggplants
1 teaspoon salt
1 1/2 teaspoons chili paste
1 1/2 tablespoons garlic, minced
1 1/2 tablespoons fresh ginger, minced
1 1/2 cups chicken broth (vegetable broth can be substituted)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon canola oil
2 cups red onions, cut into 1/2-inch dice
1 medium red pepper, cored, peeled, seeded and cut into 1/2-inch dice
2 tablespoons scallions, green parts, minced

Steps:

  • Trim the ends of the eggplant and cut lengthwise into ½-inch thick slices.
  • Arrange eggplant slices on a cookie sheet lined with paper towels and sprinkle both sides with salt.
  • Let them sit 1 hour, then pat them dry and cut into 1 1/2-inch-long pieces.
  • Heat a large flame-proof casserole or Dutch oven and add the oil and heat until hot.
  • Add the chile paste and stir-fry for 5 seconds over high heat, then add the other seasonings and stir-fry until fragrant.
  • Add the red onions and sauté about 1 ½ minutes, then add the red pepper and sauté another minute.
  • Add the eggplant and stir-fry for 2 to 3 minutes.
  • Add the braising liquid (broth, soy sauce,rice wine and vinegar), cover, and heat until boiling.
  • Reduce the heat to medium, cover, and cook about 12 to 14 minutes, or until the eggplant is tender.
  • Uncover, increase the heat to high, and cook until the sauce is reduced to a glaze. Transfer to a serving platter and sprinkle with the scallion greens.

Nutrition Facts : Calories 109.2, Fat 3, SaturatedFat 0.3, Sodium 1002.6, Carbohydrate 17.5, Fiber 5.2, Sugar 8.3, Protein 4

EXOTIC BRINJAL (SPICY EGGPLANT)



Exotic Brinjal (Spicy Eggplant) image

It's simply yummy - this is an exotic Indian recipe. I am sure you'll love it.

Provided by meenal

Categories     Side Dish     Vegetables     Eggplant

Time 55m

Yield 6

Number Of Ingredients 18

2 tablespoons vegetable oil
1 (1 1/4 pound) eggplant, cut into 1-inch cubes
6 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds, crushed
½ teaspoon kalonji (onion seed)
½ teaspoon sesame seeds
1 (1/2 inch) piece fresh ginger root, chopped
5 cloves garlic, chopped
2 onions, peeled and finely chopped
1 green chile pepper, seeded and chopped
¼ cup tomato puree
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
¾ teaspoon salt
½ cup coconut milk
1 tablespoon cilantro leaves

Steps:

  • Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
  • Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
  • Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 15.8 g, Fat 22.8 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 344 mg, Sugar 8.7 g

BRINJAL MASLA (EGGPLANT (AUBERGINE))



Brinjal Masla (Eggplant (Aubergine)) image

I am newly married Pakistani female and my husband just loves good food as everybody does.I was searching some good recipes on internet with main ingredients Brinjal for my husband and i found this one .My honey just loved it.So i am posting here . Hope you people also liked it .

Provided by NadiaMirza

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 kg brinjals, tender, round and small (Baingan or Eggplant)
2 medium onions
5 red chilies (Lal Mirch)
2 tablespoons tamarind extract (Imli)
1/2 inch ginger (Adrak)
2 tablespoons peanuts (Moum Phali)
2 tablespoons grated desiccated coconut (Khopra)
1 bunch fresh coriander leaves, chopped, for garnish (Hara Dhania)
2 tablespoons sesame seeds (Till)
1 tablespoon coriander seed (Cilantro or Saabut Dhania)
1 teaspoon cumin seed (Zeera)
1 teaspoon red chili powder (Pisi Lal Mirch)
1/2 teaspoon turmeric powder (Haldi)
salt, to taste
4 tablespoons cooking oil

Steps:

  • Wash the brinjals well, cut the stem, leaving the canopy in place and cut 3/4 of the length of each brinjal into a criss cross, leaving the attached at the other end.
  • Heat two tablespoons of oil in a thick and wide pan and add the brinjals.
  • Sprinkle some salt and leave the brinjals to cook until well done and soft.
  • In the meantime roast the peanuts and sesame seeds.
  • Switch off the flame and fry the coconut powder in the hot pan with the heat off.
  • Using just enough oil roast coriander, cumin and red chillies.
  • Pricked to a fork or knife, roast the onions on a low flame with the peel.
  • Allow the roasted onions to cool and remove the peel.
  • Blend all of the roasted ingredients along with the turmeric powder.
  • Once all of the ingredients are powdered finely, add the peeled onions, ginger and 1/4 cup of water and blend again until it turns into a fine thick paste.
  • Transfer the cooked brinljals to another container leaving the oil behind (if there is any).
  • In the same pan heat two tablespoons of oil and add the paste, red chilli powder and tamarind extract.
  • Add water if necessary.
  • Add salt and cook until the raw smell of the tamarind is gone.
  • Add the cooked brinjals and cook on a low flame until the oil separates, by continuously stirring them, without breaking the brinjals.
  • Garnish with the chopped coriander/cilantro leaves before serving.

Nutrition Facts : Calories 157.3, Fat 13, SaturatedFat 2.1, Sodium 14.5, Carbohydrate 9.9, Fiber 2.3, Sugar 4.4, Protein 2.6

AUBERGINE (EGGPLANT) AND BROCCOLI LAKSA



Aubergine (Eggplant) and Broccoli Laksa image

Make and share this Aubergine (Eggplant) and Broccoli Laksa recipe from Food.com.

Provided by Sackville

Categories     < 60 Mins

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

2 -3 small hot red chili peppers, chopped
2 garlic cloves
2 -3 tablespoons fresh coriander
2 -3 inches fresh ginger, peeled and roughly chopped
2 stalks lemongrass
6 fresh lime leaves, shredded
1 teaspoon turmeric
500 ml chicken stock or 500 ml vegetable stock
400 ml coconut milk
1 medium aubergine
2 tablespoons Thai fish sauce
300 g broccoli
100 g thin rice noodles
1/4 cup mint leaf
vegetable oil

Steps:

  • Place the chillies, garlic, coriander and ginger in a food processor.
  • Peel away the tough outer leaves of the lemon grass and roughly chop the inner leaves.
  • Put the lemon grass and lime leaves in the food processor.
  • Blitz the ingredients in the food processor with the turmeric.
  • Add a drop of oil if the mixture needs it to go round.
  • Place a fairly deep pan over a moderate heat.
  • Add half the spice paste and fry it, moving round the pan so it does not scorch.
  • Do this for a minute or two, then pour in the stock and coconut milk and bring to a boil.
  • Wipe the aubergine and cut it into thick bite-sized pieces.
  • Add it to the pan together with the fish sauce.
  • Turn the heat down to a simmer and cook 7-10 minutes.
  • Bring a deep pan of water to a boil, then simmer the broccoli briefly.
  • Lift out and add to the pan with the aubergine.
  • Bring the water back to the boil, salt lightly and add the noodles.
  • Let them boil for 2-3 minutes.
  • Chop the mint and stir it into the dish along with any leftover coriander and the drained noodles.

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