[vegetarian cook's diary]

Eggplant

Baigan in Batata Boat!


Broiled baigan, broiled bell pepper, broiled potato along with cooked onions and tomatoes mixture stuffed in potato skin

Broiled baigan, broiled bell pepper, broiled potato along with cooked onions and tomatoes mixture stuffed in potato skin

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How did I manage to think about this? Or did I think?

Eggplant purposed for baigan bharta had almost reached trash can. With bell pepper, potato, onions and tomatoes in line with eggplant, I started out with broiling eggplant and pepper. Then decided to broil potato as well and the following happened.

Ingredients:

  • 1 organic eggplant (one of those big ones)
  • 2 med organic russet potatoes
  • 1.5 med organic heirloom tomatoes
  • 1 med organic cooking onion
  • Salt to taste (I think I used ~1 Tbsp)
  • 0.25 tsp cumin seeds
  • 0.25 tsp mustard seeds
  • 0.25 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp dhana-jeeru powder
  • 1 tsp garam masala powder
  • 2 TBSP oil
  • lime juice

Garnish ingredients:

  • chopped cilantro

What did I do?

  1. Wash and dry the eggplant
  2. coat with oil and make cuts (go through the skin) along the entire length of the eggplant
  3. i made about 6 of them; this pretty much helps with removing the skin once broiled
  4. put in preheated oven for broiling at high temp
  5. Wash and dry the bell pepper
  6. coat with oil and put in the oven along with eggplant for broiling
  7. would need to rotate every few minutes once the side towards heat is charred
  8. bell pepper would get done earlier; take it out and replace with washed oiled potato halves
  9. place hot pepper in the glass container and cover it — this will help peel off the skin easily
  10. meanwhile, take out the eggplant and potato (time to turn off that oven)
  11. remove the skin from the eggplant and rinse with cold water
  12. chop the eggplant and bell pepper and mix them in a bowl
  13. scoop out the potatoes from the halves and mix it in eggplant-pepper mixture
  14. keep the skins for stuffing
  15. heat the oil, add hing, jeeru (should crackle), rai (should crackle), green chillies (if you want), chopped garlic (if you want)
  16. add the chopped onions and brown them
  17. add the spices and mix them in
  18. add the mixture of eggplant-pepper- potatoes
  19. add the chopped tomatoes
  20. add the spices and let
  21. cook till tomatoes are cooked
  22. sprinkle lime juice right after turning off the stove

Garnish:

  1. Garnished this with cilantro

Serving:

  1. stuff the mixture in the potato skins OR
  2. Serve with cooked rice (you can actually mix rice with the mixture before stuffing) OR
  3. Serve with paratha

Njoyed it!!!

Inspiration:  typical Indian curry

Nutritional Fact: No clue, but pretty sure everything was destroyed in that broiler 😦


Broiled Summer Guniea Squash


baked eggplant n zucchini slices soaked in vodka with potato, onion, tomato & carrot curry filling;

Unfortunately, I forgot to type up what i did when i did it. So, i don’t remember the spice quantities for the curry. Said so, it should be like any other curry and to your taste.

Another unfortunate news, i am currently unable to upload the pics 😦

How did I manage to think about this? Or did I think?

I was looking to make eggplant rollitini without eggs and cheese. Disappointed with the recipes I found, I just made this. I thought to make the curry with the vegetables at hand for the filling.  Towards the end I thought about adding some plain cooked rice to the filling mixture; but by then it was too late.

Ingredients:

  • 1 eggplant sliced lengthwise
  • 1 zucchini sliced lengthwise
  • 2 med potato
  • 1 onion
  • 1 tomato
  • 3 carrots sliced to coins
  • cumin seeds
  • mustard seeds
  • turmeric powder
  • chilli powder
  • dhana-jeeru powder
  • garam masala powder
  • salt
  • oil
  • 2 curry leaves

Garnish ingredients:

  • shredded coconut
  • chopped cilantro
  • lime juice

What did I do?

  1. sliced eggplant lengthwise as thin as I could (I managed six)
  2. coated in the oil and put it in the oven to broil
  3. soaked baked/broiled eggplant in vodka
  4. sliced zucchini lengthwise as thin as I could
  5. coated in the oil and put it in the oven to broil

Filling:

  1. Heated the oil
  2. Added cumin seeds and mustard seeds when oil was hot enough so that they crackled when added
  3. Added onions and browned them
  4. Added potatoes and carrots and cooked them covered (stirring occasionally) till tender
  5. Added chopped tomatoes and simmered for 5 more minutes

Cooking is done; now serving time: I tried three different ways

  1. lay the eggplant slice on the plate, layer the zucchini slice, layer the curry filling
  2. same as 1 above; but deck it up with another layer of eggplant and the filling
  3. same as 1 above with little less filling and then roll the eggplant

Garnish:

  1. Garnished this with raspberry, cilantro, shredded coconut, and/or lime juice

Njoyed it!!!

Inspiration:  Eggplant Rollatini

Nutritional Fact: No clue….yummy!!


Bhagaare Baingan – Stuffed Eggplant


 

 

How often does it take someone two hours to garnish plain-cooked rice?????

 

How did I manage to think about this? Or did I think?

There is nothing original about this dish. It is a traditional Indian dish; well-known in Hyderabad. First time  (and only time before this) I had Bhagaare Baingan was about three years back in Dallas, TX, US when I was visiting a good friend. This is lot of work – well, at least the way  I followed the recipe. I am not quite sure how authentic that recipe is, but it turned out delicious.

Ingredients:

  • 1.7 lb of eggplant (5 med sized)
  • 2 medium onions quartered
  • 2 medium onions thinly sliced
  • 2 cloves of garlic shredded
  • ~1 TBSP shredded ginger
  • 2 tsp cumin seeds
    • 1 tsp for “paste”
    • 1 tsp for “sauce”
  • 1 tsp mustard seeds
  • 4 TBSP coarsely grind roasted peanuts (got it from mom)
  • ~1 tsp turmeric powder
  • 2 tsp chilli powder
  • 2 tsp salt
  • 5 TBSP oil
    • 3 TBSP vegetable oil
    • 2 TBSP olive oil (ran out of the other)
    • recipe called for 10-12 TBSP <—-seriously
  • ~1 cup water
  • 2 thai chillies

Garnish ingredients:

  • about 1 TBSP plain yogurt
  • chopped cilantro

What did I do?

  1. Dry roasted quartered onions – took like 15-odd minutes <— I had absolutely no idea what I was doing here
  2. Added cumin seeds while onions were dry roasted
  3. Mixed roasted mix, peanuts, garlic, ginger, turmeric, chilli powder, and salt
  4. Blended/grinded to thick paste
  5. Quartered the washed/dried eggplant such that they were still held together at the stem
  6. Filled roughly half of the paste into these 5 quartered eggplant
  7. Heated the oil & browned the thinly sliced onions
  8. Added cumin seeds & mustard seeds
  9. Once these seeds started crackling added rest of the paste
  10. in about 2 minutes, added the stuffed eggplant and water
  11. At low heat, cooked/simmered eggplant till tender
    1. took like 30-40 minutes – partly bcoz I added too much water
    2. click here to see what it looked like after 20-odd minutes
  12. Stir and flip/rotate the eggplant frequently so that they are evenly (and “quickly”) cooked
  13. Added some lemon juice & whole thai chilllies
  14. Simmered for another 5 min
  15. Garnished plain cooked rice with the final results
  16. Microwaved flatbread for 30 seconds <– naan substitute
  17. Garnished this with yogurt and cilantro

Njoyed it!!!

Inspiration: Traditional dish from Hyderabad, India (click here for the original recipe)

Nutritional Fact: No clue….yummy!!