Eggplant Recipes | Aubergine Recipes | Baigan Recipes

Here are a few eggplant recipes for you. Before we begin I would like to quickly state a few health benefits of eggplant or also known as aubergine or baigan (Hindi) or brinjal. Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.The best is that is a low calorie food. Hence, you can eat it without feeling guilty.

How to roast an eggplant

Baigan ka bharta | Eggplant subzi

Eggplant Salad

Eggplant Raita | Eggplant with yogurt

You can get aubergines, in a number of shapes and sizes. There are the normal large round ones with purple color. Then there are a small variety that comes in purple, violet and even green color. The shapes also vary from round to elongated to pear shaped egg.

Somehow the eggplant tastes amazing when roasted (not in the oven, but on a stove). Roasting small ones can be tedious but roasting a big brinjal is quite easy. In India a famous eggplant recipe called 'baigan ka bharta', is made from roasted large eggplant.

So here's how you do it.

Take a large eggplant, pierce it with a fork, at different places. Now rub some oil on the whole eggplant, using both your hands. Normally mustard oil is used, but any vegetable oil is fine too.

Light your stove. Electric hobs, unfortunately are not suitable for this. The best result comes from a gas stove only. Turn the flame to medium low and place the eggplant directly on the flame. See to it that the flame is not too high, hold the eggplant by it's stem. Now keep rotating it from time to time, so that it is charred evenly from everywhere. As it starts getting charred, it will become little soft, so handle carefully. Now remove it and let it rest on a plate till it cools down.

Remove the skin using your fingers. Just peel off the skin delicately. This could get a little messy, so keep a bowl filled with water next to you. Dip your fingers in the bowl from time to time to get rid of the charred skin.

Once you have peeled all the skin, slit the eggplant lengthwise and open it. Ensure that there are no worms or caterpillars inside (yes, sometimes that can happen, so it is better to check). If all clear, then ruthlessly mash the eggplant by using a potato masher or chop it finely by using a sharp knife.

your roasted eggplant is now ready to be used as desired.

This is a very popular eggplant recipe, especially in north India.

Serves 4

Ingredients

1 large roasted eggplant (see above)
1 large Onion (chopped)
2 Tomatoes (chopped)
1-2 green chilies (chopped)
1 Tsp ginger (finely chopped)
2 Tbsp Oil
2 Tbsp chopped green Coriander leaves
1/2 cup boiled green peas (optional)
1 Tsp red chili powder
Salt to taste

Method

Heat oil in a kadai or a pan. Add the ginger and saute for 30 seconds. Next goes the onions, saute till soft (not caramelized / brown). Add the tomatoes and chilies and cook till soft. Now on a high flame cook this for 2 minutes until the oil oozes out (or becomes visible on the sides).

Now add the roasted eggplant, peas, salt and chili powder. Cover and simmer for 5 minutes. Mix well and garnish with freshly chopped coriander leaves.

Serve hot with chapati or any Indian bread.

I like like this eggplant recipe, purely for it's taste and for the ease to prepare it.

Serves 4

Ingredients

1 large roasted Eggplant (see above)
2 salad Onions (sliced)
2 Tomatoes (diced)
a fistful of freshly chopped coriander
1-2 green chilies (chopped)
2 Tsp Olive oil (extra virgin or any salad oil)
Salt to taste.

Method

Place the mashed, roasted eggplant in a bowl and mix in the rest. Chill for 30 minutes or serve at room temperature.

Another eggplant recipe is this raita, which is so amazing that you will have to make it to believe it. A raita is a sauce or a dip made with yogurt.

Ingredients

1 large eggplant (cut thinly into round slices)
400 g or so of plain low fat yogurt
salt to taste
1-2 green chilies (chopped)
8-10 Curry leaves
1 Tsp Mustard seeds
1 Tsp oil plus a little more

Method

Apply oil on both sides of the eggplant slices. Heat a non stick griddle and place these slices on it. If your griddle is ridged, then try make a criss cross pattern on the slices, they look very good that way. If not then that's ok too. Just cook all the slices on a low medium heat on both sides. This should take about 15 minutes or so.

Let the cooked slices cool down.

Whisk the yogurt to smoothen it and mix in the salt.

In a very small pan heat the oil, add the mustard seeds and when they sputter, add the curry leaves and green chilies. Turn off the heat.

Place the aubergine/eggplant slices in a flat serving tray. Pour the yogurt on top. Now add the tempering and mix in gently. Serve chilled or at room temperature.

Here is another eggplant recipe you might like.

Aloo Baigan

Eggplant recipes to some more vegetarian recipes

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