Brinjal Masla Eggplant Aubergine Food

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.

MASALA MUSHROOM AND EGGPLANT (AUBERGINE)

Masala Mushroom and Eggplant (Aubergine) image

I took techniques from different things I'd read, and came up with this fantastic dish. It's relatively easy for a weeknight meal, or beginner cook. We ate this with tortillas in place of chapati, but you could eat it with naan, roti, or even rice. This is almost like baingan bharta. *Note: this IS spicy, so adjust the red chili if it you need.

Provided by MrsMM

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon oil
1 eggplant, cut into 1-inch cubes with skin on
8 ounces sliced fresh mushrooms
1 large onion, chopped
1 garlic clove, chopped
3 garlic cloves, crushed
1 (14 ounce) can diced tomatoes
2 teaspoons garam masala
1 teaspoon red chili powder
1 teaspoon turmeric
2 tablespoons nonfat yogurt
salt
6 cups water, for boiling

Steps:

Boil eggplant cubes and chopped garlic clove in water for 10-12 minutes. Drain.
While the eggplant is boiling, heat oil in skillet over med-high heat.
Add onion, sauteing until clear/golden, about 5 minutes
Add crushed garlic cloves and saute for added 2 minutes.
Mix in tomatoes (don't drain them) and garam masala, red chili, turmeric. Mix this all well, and stir it occasionally. Cook it for about 8-10 minutes. You really want to do this for the allotted time to get the spices melded with the tangy tomatoes. Otherwise, the tomatoes taste raw.
Add eggplant, mushrooms and salt to taste. Cook, stirring occasionally, for 6 minutes.
Remove from heat.
Stir yogurt in a bowl to remove lumps and add the creamy yogurt to skillet quickly so it doesn't get chunky.
Serve hot and enjoy!

Nutrition Facts : Calories 125.1, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.1, Sodium 242.1, Carbohydrate 20.9, Fiber 6.8, Sugar 9.7, Protein 4.9

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