Eggplant Aubergine Bhaji Recipes
BRINJAL (EGGPLANT) CURRY
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
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
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
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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