Spicy Eggplant Slices With Variation Indian Food

PUNJABI EGGPLANT (BAINGAN BHARTA)

Steps:

• Gather the ingredients.
• Punjabi baingan ka bharta requires roasted eggplant. Roast eggplant on a gas cooktop by placing the eggplants straight over the burner(s) and keeping the flame on low setting. Keep turning and cooking until all the skin on the eggplant is charred and the inner flesh looks really soft, about 20 minutes; the eggplant will seem to 'cave in' on itself. Or, you can grill the eggplant in your oven broiler or on your barbecue grill. Again, keep turning periodically until all the skin on the eggplant is charred and the inner flesh looks really soft, 20 to 25 minutes.
• Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin.
• Once cool, coarsely mash it and keep aside for later use.
• Place pan over medium heat and add the cooking oil. When hot, add the cumin seeds and cook till the spluttering stops.
• Add the onions and fry until soft and translucent.
• Add the garlic and the ginger and then fry for 1 minute.
• Add the tomatoes, optional green chiles, coriander, ground cumin, and garam masala. Stir well and cook for 3 to 5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.
• Add the eggplant and salt and mix well. Taste and add more salt if needed. Add the chopped fresh coriander (cilantro) and stir. Cook another minute and turn off the heat. Serve hot with chapatis or rice and your favorite daal dish.

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

CHICKPEA DAAL (INDIAN)

Steps:

• Wash chickpeas in water.
• Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
• Leave overnight to soak.
• Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
• Cover and turn down to medium (level 5) heat, skim off any white foam.
• Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
• Take off heat.
• In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
• When onions are thoroughly transparent put in ginger.
• Continue to sauté until mixture is sticking to bottom and brown bits are evident.
• Put onion mixture in a food processor and mix (not steadily) until smooth.
• Process tomato, 1/2 tomato portions at a time.
• Put mixture back into large pot.
• Add green onion.
• Heat should be at (medium-high) level 8.
• When mixture starts to bubble add tomato paste.
• Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
• Add in potatoes.
• Add in chana masala.
• Reduce heat to level 7.
• Put in chickpeas with a slotted spoon.
• Water is NOT put in, but put aside for later.
• Mix for about 2 minutes Add in red pepper, masala.
• Mix for a further 2 minutes.
• Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
• Add turmeric.
• Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
• Once potatoes are tender, the daal is done.
• This daal is typically eaten with Indian bread- naan or chapati.
• As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
• If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.

GRILLED EGGPLANT SLICES

Steps:

• 1. Preheat a gas grill to high, or build a fire in a kettle grill. Mesquite-flavored chips would taste great (optional).
• 2. Slice eggplant in 1/3- to 1/2-inch slices. In a small bowl add together the olive oil, lemon juice, garlic, salt, and thyme. Brush both sides of the eggplant slices with this sauce3. Place eggplant on the preheated grill. If you with to have nice grill lines, turn only once on each side. Grill about 10-15 minutes. Test for tenderness (doneness) by piercing with a fork. Makes 4 to 6 servings.

INDIAN EGGPLANT IN SPICY SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
• Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
• Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

BAKED EGGPLANT SLICES

Steps:

• Preheat oven to 375º and lightly grease a baking sheet.
• Slice eggplant into 1/4 inch slices.
• In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs.
• Place coated slices on baking sheet and spray tops with baking spray.
• Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp.
• Serve with sauce if desired.

STUFFED EGGPLANT (AUBERGINE) ( INDIAN )

Steps:

• Make a paste of all the ingredients for the stuffing.
• Slit the eggplants from the middle into quarters such that they do not separate.
• Stuff them with the paste.
• Finely chop the onion and fry it in the oil.
• Add the remaining stuffing ( if any ) to the oil.
• Add the stuffed eggplants and add water to just to cover the top of the brinjals.
• Cover and cook for about 15 mins or till the brinjals are soft.
• Cooking time will vary depending on the size of the eggplants.

SPICY EGGPLANT SLICES WITH VARIATION (INDIAN)

Steps:

• Make slits on the eggplant slices.
• Mix all the other ingredients ( spices) except the oil.
• Add about a tablespoon of water to wet the mix.
• Apply the spice mix on the eggplant slices.
• Add about a tablespoon of oil to the frying pan and fry a batch of the eggplant slices on one side.
• Turn over the eggplant slices and pour some more oil and fry.
• Complete with the remaining slices.
• Serve with Indian bread.
• Note: I try to use as much less oil as possible.
• Variation:.
• Cut up the eggplant into thin strips.
• Heat the oil.
• Put all the ingredients (except eggplant) and saute for 2-3 minutes.
• Add eggplant strips.
• Cook for about 15-20 minutes on fairly high heat. Stir in between so that nothing sticks to the bottom of the pan.
• Enjoy this easier version :).