I don’t understand eggplant haters and there seem to be a lot of them around! What gives? Also known as brinjal or aubergine, these purple beauties are one of the most versatile produce around. Of course, eggplants are not just purple and round, they can be light green or white or sometimes even striated. Also, they can be long and slim, or short and round, or big, fat globes.
And what’s more, there is a unique recipe for each eggplant variety. Veggie Sutra has featured a number of eggplant recipes and when I look back, they are all from very different cuisines:
1. Stuffed Eggplant with Potatoes, Red Bell Pepper and Greens
Small baby eggplants are great for stuffing. The recipe I had published earlier was from Mildreds, a very popular vegetarian restaurant in London which had a modern take on stuffed eggplant. Traditionally in Indian cuisine, eggplant is stuffed with a mix of spices (and sometimes peanuts, coconut or tamarind) and cooked in oil. Middle-eastern cuisines seem to have similar recipes for stuffed eggplant as well.
2. Chinese-style Spicy Eggplant Basil Stir-fry
The long thin-skinned Japanese eggplants are ideal for Asian stir-fries. In the recipe above, I provide a nifty way to make sure the eggplant does not soak up too much oil. Look it up, it’s a lifesaver technique!
3. Baba Ghanoush – Middle Eastern Eggplant Dip
This uses the large fat purple eggplants. The roasting lends a smoky flavor to the eggplant which makes this one of my favorite dips!
In addition, there is eggplant lasagna and ratatouille from Italy, eggplant rice and eggplant curry from South India, sabich from the Middle East, and eggplant fritters from pretty much everywhere! Hope to cover a few of these in Veggie Sutra eventually.
Today’s recipe from South India uses roasted eggplant a la Baba Ghanoush. In fact, I used the same method as I used in the Baba Ghanoush recipe for roasting the eggplant in the oven. Roasting directly over a flame or a grill lends an additional smokiness to the taste.
Recipe for South Indian Eggplant Chutney/Dip
Serves around 5 as a side dish
Usually served with white rice topped with a bit of ghee or raw sesame oil, with a side of crisps or pappadum
Ingredients:
- 2 large round eggplants of medium size (around 3 lbs), washed and dried
- 1 Tbsp Vegetable oil, plus some more to rub on the eggplant
- 2 Tbsp split black lentils (known as split urad daal, can be found in ethnic Indian grocery stores)
- 4-5 dried red chilies
- 1/2 tsp mustard seeds
- 2 tsp tamarind paste mixed with 1/4 cup hot water (or made from 2 small marble-sized pieces of tamarind soaked in 1/4 cup hot water and squeezed)
- Pinch turmeric
- Optional: 1/4 tsp asafoetida (known as hing, can be found in ethnic Indian grocery stores)
- salt to taste
Method:
- Roast the eggplant:
- Pierce the washed and dried eggplant a few times with a fork (some cooks say this step can be skipped, but I am afraid the eggplant will explode)
- Rub lightly with vegetable oil and place on an baking sheet covered with aluminum foil under a broiler.
- Broil on high for around 45 mins or so, turning the eggplant around every 10-15 mins or so. You know it is done when the skin shrivels and caves in.
- Cover lightly and let sit until cooled
- While the eggplant is cooling, heat the vegetable oil in a pan. When the oil is hot, reduce the flame and add the mustard seeds. When the mustard seeds pop, remove into a small cup, leaving the oil behind
- Add the split black lentils and red chilies in to the same pan with the oil and saute until the lentils turn golden brown. Switch off the heat and let cool. When cool, grind the black lentils and red chilies in to a coarse powder and set aside
- Uncover the cooled eggplant, place on a plate to catch the liquids and peel the skin. If there is flesh sticking to the skin, gently scrape it off on to the plate. Coarsely mash the eggplant pulp with a spoon or fork.
- Heat the tamarind water with a pinch of turmeric and asafoetida (if using) in the same pan until it boils well and reduces to half the amount and the smell of raw tamarind is gone. Switch off the heat
- Add the powdered lentils and red chilies, mashed eggplant, mustard seeds and salt to taste and mix well
- Serve at room temperature with white rice
V and I have had a busy spring so far with two weddings in a row these past two weekends and other travel. I hope to get more regular with posting. Also am excited about the garden – waiting for the tomatoes, green beans, eggplant and bell pepper to start producing! V wants me to do a salad series for the summer, and I am seriously considering it!