Here are a couple of ,easy-to-make, interesting Recipes with Eggplants:
Recipe-1] Baked Eggplant Roll Ups in Tomato Sauce
Ingredients
Long elongated eggplants- 200gms, sliced vertically.
For the stuffing:
Oil- 2 tbsp.
Chopped Garlic- 1 tbsp.
Chopped Onions- 1 medium size.
Fresh tomatoes- 2 cups puree
Salt and pepper to taste
Mixed herbs- 1 tsp
Chili flakes- 1 tsp
Soy keema/ chicken keema- 1 cup
Green peas- ½ cup boiled
Garam masala powder- 1 tsp
Water/stock as needed
Grated cheese- ½ cup
Chopped parsley/coriander- 2 tbsp.
Lime juice- 1 tbsp.
Method:
1. Prepare all the ingredients for the recipe.
2. Apply salt and little olive oil on the sliced brinjal and lightly grill them in a pan/non-stick tava for 2-3 mins.
3. Heat oil add in half of the garlic, onions, add in the tomato puree, salt, herbs, chili flakes, mix well simmer for 10 -12 mins, add little white wine if desired, keep it aside.
4. In a separate pan, heat little oil/butter saute the remaining garlic and onions, add in the soaked soy keema or chicken mince and green peas, salt and garam masala powder and saute it well, add a tsp of maida if it leaves too much water and continue cooking on a low flame, add little water and little of the tomato sauce as prepared above to cook the mixture- also add additional veggies of your choice as needed.
5. To assemble the dish finally, in a baking tray /dish place the tomato sauce at the base, roll up the keema filling in between each brinjal slice, roll them up one by one place it in the tray top with grated cheese, cover with a foil and bake it in a pre-heated oven at 180 Deg Celsius for 12-15 mins, later open it brown the cheese from the top/can also be made on a low flame covered and cooked on the gas as well and serve hot garnish with greens/olives and serve with garlic bread.
Recipe-2] NUTTY AUBERGINE DIP
Ingredients
Big brinjal for roasting- 400 gms, roast, peel, chop
For the dip:
Olive oil- 2- 3 tbsp.
Tahini paste- 2 tbsp.- white sesame seed paste
Chopped garlic- 1 tsp.
Chopped onion-1/2cup
Chopped green chilies- 1 tsp
Chopped coriander -2 tbsp.
Boiled chickpea/rajma/ chauli beans- ½ cup puree with the roasted eggplant with little chilled water.
Salt and pepper to taste
White wine-2 tbsp. optional.
Chat masala-1/2 tsp
Roasted crushed jeera-1/2 tsp
Lime juice-2 tbsp.
Mint leaves-10-12
Black and green olives- 4-5 no
Roasted crushed peanuts/ almonds/ pine nuts- 2 tbsp.
Method:
1. Prepare all the ingredients for the dip
2. In a pan heat up the oil, add in the garlic, chilies, onions and saute until light pink, add in the eggplant and bean mash.
3. Add salt and pepper, herbs and chili flakes to taste, white wine if desired, cook on a low flame for 3-4 mins stir well.
4. Remove from the flame and add in the tahini, lime juice, chat masala, coriander, mint, olives and mix, cool and serve it warm or chilled with snacks/chips/skewered grilled prawns/chicken/paneer/mushrooms/roast potatoes etc.
Recipe- 3] EGGCITING STUFFED EGGPLANTS
Ingredients
Big brinjal- 450gms, cut them half vertically, scoop them out, chop up the inside flesh, salt the cups and deep fry them/oven roast them with little oil and keep aside.
For the egg and veg stuffing:
Oil- 2 tbsp.
Onions- 2 small chop
Tomatoes-2 med size chop
Green chilies- 2-3 chop
Salt and pepper to taste
Eggs- 4- 5 no
Green peas- ½ cup boiled.
Chopped red/yellow capsicums- ½ cup
Boiled sweet corn- ½ cup
Garam masala powder-1 tsp
Red chili powder- ½ tsp
Dhaniya jeera powder- ½ tsp
Schezuan sauce- 2 tbsp.
Tomato ketchup- 2 tbsp.
Cheese- ¼ cup grated
Coriander leaves- 2 tbsp.
Salt and pepper to taste
Method:
1. Prepare all the ingredients for the recipe.
2. Heat oil add in the onions, chilies and saute well, add in the scooped chopped brinjal flesh, salt, tomatoes, spices and saute well.
3. Add in the peas, corn and peppers and saute well, simmer for 3-4 mins and cook well.
4. Now add in the eggs scramble them well and make it like a bhurji concept/ in place of eggs we can also use soft textured tofu or paneer as well for a variation.
5. Check for seasonings, add in schezuan sauce, tomato sauce and mix well, stuff the pre-cooked brinjal cups and top with cheese and bake in a pre-heated oven at 180 Deg Celsius for 12-15 mins.
6. Remove and serve hot garnished with olives/herbs etc along with toasties/herbed focaccia bread.
Brief about the writer:
Dr. Kaviraj Khialani- celebrity master chef is a Mumbai based hospitality and culinary consultant, he has been awarded on national and global platforms for his creative ideas with food and education sector for the hospitality industry. He comes with over two decades plus of quality experience and is specialised in over 33 international cuisines.
Chef kaviraj is a renowned author, writer, food designer, critic and has also been featured on several food shows on star plus and colors television.
