Aubergine, brinjal, eggplant, baingan, katrikkai, badanekai – All names for the same vegetable. This is one of my husband’s favourite vegetable and will always order it at any restaurant- indian, chinese or italian.
In the next few posts I plan to post a few eggplant recipes. Posting this recipe for eggplant dips. Both starts with ‘B’, both are roasted and have a smoky flavour, one is indian and the other middle eastern.
This is a north indian dish usually served with roti but i served it as a dip with pita bread and it was really good.
2 large eggplants
2 large onions, chopped
2 tomatoes, chopped
1 green chilli, chopped finely
3 cloves garlic, chopped
1 inch piece ginger, chopped finely
1 tsp chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1/2 tsp garam masala
salt to taste
1 tbsp oil
1 tsp lemon juice
1 tsp coriander leaves, chopped
Roast eggplant on a gas stove. I stick a knife into the eggplant and roast. (I have a knife I use just for this). You could also roast it in an oven if you don’t have a gas stove. Once roasted (skin gets black), wash under cold water and remove skin.
In a pan heat oil. Add onions and fry till golden brown. Then add the tomatoes, green chilli, garlic and ginger. When tomatoes are well cooked add spices and mashed eggplant. (If you want it to be creamy, you could blend eggplant). Add lemon juice and mix.
Garnish with coriander leaves. Serve with rotis as a side dish or with pita as an appetizer.
(Will post a picture soon)
1 large eggplant
2-3 cloves of garlic
1 tsp oilve oil
2 tbsp tahini (sesame seed paste)
1 lemon, juiced
salt to taste
1/2 tsp cumin powder
Roast eggplants and remove skin. (as described above)
In a pan heat oil and fry garlic. (Usually you use raw garlic but I prefer to fry it a bit)
In a blender, blend the eggplant, garlic and tahini.
Add the lemon juice and salt and mix.
Sprinkle some cumin powder and serve with pita.