Eggplant Aubergine Bhaji Recipes

BRINJAL (EGGPLANT) CURRY

Brinjal (Eggplant) Curry image

This aubergine bhaji recipe has won rave reviews from my South Indian in-laws, who have very discerning palates when it comes to authentic currys. This dish can either be used as a side dish, or as a vegetarian main dish. It's easy, delicious and a great way to introduce different veggies to your kids.

Provided by KVasanth

Categories Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

300 g eggplants (aka aubergine)
1 tablespoon salt
3 tablespoons rice bran oil (or other healthy-option oil)
1 teaspoon whole mustard seeds
1 cup sliced onion (slice each half-onion thinly, making half-moon shapes)
1 teaspoon ginger paste
4 garlic cloves, chopped finely
1/4-1/2 teaspoon cayenne pepper (depending on taste)
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/4 teaspoon garam masala
1/2 cup water
2 teaspoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon salt

Steps:

Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes.
Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp.
Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt.
Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve.

EGGPLANT (AUBERGINE) BHAJI

Eggplant (Aubergine) Bhaji image

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

Provided by love4culinary

Categories Onions

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 eggplant
oil, for frying the seasoning
1 teaspoon black gram dal
2/3 teaspoon black mustard seeds or 2/3 teaspoon brown mustard seeds
2 red chilies, roughly chopped (alternatively, you can use green chiles)
1/2 teaspoon asafoetida powder
1/4 teaspoon sugar
salt, to taste
4 tablespoons coconut, grated
1/2 medium onion

Steps:

First you will need to grill or roast your eggplant.
Remove the skin, and then mash the eggplant and set aside (keep warm).
Sometimes I keep my oven relatively warm and put the eggplant in there to keep it warm.
Heat your oil, and add the black gram dhal, mustard seeds, chiles, and asafoetida one at a time, and allow to splutter.
Once this occurs, pour seasoning over mashed eggplant, and season with salt and sugar.
Add grated coconut and chopped onion, and mix together.
SERVE & ENJOY! :).

Nutrition Facts : Calories 134.3, Fat 7.8, SaturatedFat 6.4, Sodium 10.4, Carbohydrate 16.4, Fiber 7.8, Sugar 7.2, Protein 3.2

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