Eggplant Aubergine Bhaji Food

EGGPLANT (AUBERGINE) BHAJI

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! :).

BRINJAL (EGGPLANT) CURRY

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.

SOUTH INDIAN EGGPLANT (AUBERGINE) CURRY

Steps:

• In a cast iron or other heavy skillet, roast coconut powder, poppy seeds, sesame seeds and cumin seeds over low heat until light brown.
• Remove from pan to stop the cooking and cool.
• Put this coconut mixture in a food processor and process until it's grainy, reserve in a dish.
• Grind the roasted channa dal in a spice grinder until it is a fine powder and add to the coconut mixture.
• In a food processor, process the peanuts until they are coarsely ground.
• Wash and stem the eggplants.
• Cut each eggplant 2/3 into the wide end up to the stem - making an "X" - leave the stem end intact.
• Heat 1/4 cup oil in a skillet and cook the eggplants on low until soft.
• In a separate pan, heat the 2 tablespoons of oil to medium hot.
• Add the 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil.
• In a matter of seconds they will begin to pop - add the onions and stir.
• When the onions are beginning to brown, add the ginger garlic paste and the turmeric, cumin, coriander powder, chili powder and salt.
• Stir the spices into the onion then add the tomatoes.
• Stir in the tomatoes then add the coconut mixture along with the peanuts.
• Add the eggplants and 1 cup of the water.
• Stir and cook over low heat, covered for about 20 minutes.
• Add water a little at a time to maintain a nice smooth consistency.
• Add garam masala and 2 1/2 tablespoons of the chopped fresh coriander - stir.
• Check to see that it is salted to your taste.
• Put in a serving dish and garnish with the remaining chopped coriander.

INDIAN SPICED EGGPLANT (AUBERGINE)

Steps:

• Preheat broiler.
• Trim ends off eggplant and cut into 1/4" thick rounds.
• Spray cookie sheet with cooking oil.
• Place eggplant on cookie sheet and spray with cooking oil.
• Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
• In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
• Quickly add the onion and saute until soft and translucent, about 5 minutes.
• Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
• Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.