A popular smoky flavoured infused Indian dish prepared by mashing roasted eggplant. This recipe is from my home science journal. Quick and easy, made in an unusual way. Delicious with the crunch from the spring onions, chilli, combined with the creamy eggplant and subtle sourness from the yogurt. It can be served as a side dish, salad, dip or topped on bite-sized flatbread to make for a unique, interesting appetizer. Fresh, healthy with no oil and a sure hit at your next party!
Botanically eggplant is a fruit, which comes in various colours, shapes and sizes. When choosing eggplants, pick those that are shiny, firm and bright in colour. Avoid the ones that are soft to the touch, bruised or wrinkled. Before cooking, soak the pieces of eggplants in salt water for 30 minutes to get rid of any bitterness. Salt triggers osmosis and draws out excess moisture along with the bitterness.
Low in fats and calories, eggplant is rich in fiber. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots. Has loads of health benefits and it is important to include eggplant in your diet. It is incredibly versatile, can be fried, baked, roasted, grilled, used in stir-fry or as a pizza topping and even pickled. A great addition in many dishes.
Botanically eggplant is a fruit, which comes in various colours, shapes and sizes. When choosing eggplants, pick those that are shiny, firm and bright in colour. Avoid the ones that are soft to the touch, bruised or wrinkled. Before cooking, soak the pieces of eggplants in salt water for 30 minutes to get rid of any bitterness. Salt triggers osmosis and draws out excess moisture along with the bitterness.
Low in fats and calories, eggplant is rich in fiber. A good source of B-complex vitamins and minerals. It lowers bad cholesterol and ideal for diabetics. Contains potassium that controls high blood pressure and relieves stress. Also, known to help prevent blood clots. Has loads of health benefits and it is important to include eggplant in your diet. It is incredibly versatile, can be fried, baked, roasted, grilled, used in stir-fry or as a pizza topping and even pickled. A great addition in many dishes.
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Baingan Bharta
(Serves 4)
Ingredients:
1 large eggplant, about 450 grams
2 spring onions (chopped)
1 long green chilli (chopped)
1 large clove of garlic (grated)
1/4 teaspoon grated ginger
few coriander leaves (chopped)
3 heaped tablespoons of yogurt
oil for greasing
salt
Method:
Wash eggplant well, wipe dry and prick all over with a fork. Then, with a silicone brush, grease the skin with oil. Roast over an open flame turning occasionally until the skin is fully charred and flesh tender. Alternatively, it can be roasted in a 400 F or 200 C preheated oven.
When eggplant is cool enough to handle, peel off the skin and mash or blend the pulp. Transfer to a pan, add green onions, green chilli, garlic, ginger and salt. Cover and cook on medium heat for 5 minutes. Shut off flame and mix in the curds. Taste for salt.
Serve garnished with chopped coriander leaves and spring onion greens.
(Serves 4)
Ingredients:
1 large eggplant, about 450 grams
2 spring onions (chopped)
1 long green chilli (chopped)
1 large clove of garlic (grated)
1/4 teaspoon grated ginger
few coriander leaves (chopped)
3 heaped tablespoons of yogurt
oil for greasing
salt
Method:
Wash eggplant well, wipe dry and prick all over with a fork. Then, with a silicone brush, grease the skin with oil. Roast over an open flame turning occasionally until the skin is fully charred and flesh tender. Alternatively, it can be roasted in a 400 F or 200 C preheated oven.
When eggplant is cool enough to handle, peel off the skin and mash or blend the pulp. Transfer to a pan, add green onions, green chilli, garlic, ginger and salt. Cover and cook on medium heat for 5 minutes. Shut off flame and mix in the curds. Taste for salt.
Serve garnished with chopped coriander leaves and spring onion greens.
