Thanks Pushpa !
Ingredients :
Small baigan or eggplant - 9 or 400 gms ,
Mustard pwd or paste -2 tsp ,
Garlic paste -1 tsp ,
Black pepper -1/4 tsp ,
Panchforan -1 tsp ,
Turmeric pwd -1/4 tsp ,
Green chilli - 4 ,
Salt to taste ,
Mustard oil -2 tsp
Small lemon juice -half .
Water -200 ml
Method :
Discard the stem or upper part of baigan and make slits in the middle .Rub little salt ,lemon juice and haldi powder in the inner and outer part of baigan .Brush with oil and roast in oven for 15 to 20 minutes .Can saute in pan too .
Heat oil in pan and as oil heats up add panchforan .Lower the heat. As the spices crackle add garlic with little water .Roast for few seconds till water evaporates then add turmeric and green chillis. After few seconds add mustard pwd or paste and black pepper with little water .
Stir fry for few seconds then add the roasted baigan .Raise the heat and stir fry till masala coats the baigan .
Add 200 ml of water .Let the sauce come to a boiling point , then lower the heat . Add little salt and then cover . Let it simmer for 10 minutes or till baigan is tender .
Can have it with rice or roti .
Ingredients :
Round eggplant - 2 -medium size -1/2 kg ,
Garlic - 4 -chopped ,
Tahini -1/4 cup ( sesame seed paste ),
Lemon juice -1 ,
Parsley - one hand full coarsely chopped ( optional )can add few leaves of mint .
Pepper and salt to taste ,
Cumin pwd -1/2 tsp ,
Olive oil -1/2 cup ,
Pistachios - 2 tbsp .
Method :
Pierce the eggplant in few places .Grill in the oven till done .
Temperature - 300 C,
It take 40 minutes to grill . keep tossing the vegetable so that it is evenly grilled .
Pierce with knife to check if cooked inside .
When done discard the seed and skin .
In a blender ,put garlic ,tahini ,lemon juice and parsley or mint and blend until smooth ,add the eggplant .
Season with salt and pepper and cumin pwd to make a thick puree .
Add olive oil and run the blender for few seconds .
Taste and adjust seasoning .
Have it with Pita Bread !
Ingredients :
Baigan ( round variety ) or Eggplant -2 ( 300 gms ) ,
Garlic cloves -10 ,
Small green chilli - 1 chopped,
Mustard oil - 1 tsp ,
Salt to taste .
Method :
Take a knife and pierce in the centre of the baigan with its sharp edge and make small slits .
Peel the garlic cloves and stuff it inside the slits .
If the clove size is big ,make slices of the cloves..
Baigan or eggplant is roasted on high heat .
Place the baigan on the wiremesh and keep turning its sides in frequent intervals with the help of the stem so that it is evenly roasted .
It will take 10 minutes .
Check with the knife if the baigan is cooked inside ( just pierce it with a knife , if it pierces smoothly ,then it is done )
Leave it to cool .
After 5 -10 minutes ,remove the burnt part of the roasted baigan and discard the stem .
With a fork mash the pulp and roasted garlic or leave the garlic as it is .
Add small green chilli and salt .
Transfer the roasted baigan in a bowl and pour 1 tsp of oil of your choice .
If you have it fresh the flavour and taste is great
