The Green Chutney

Baingan Bharta- Roasted Spicy Eggplants- Vegan

July 14, 2012 by Mimi in Uncategorized with 0 Comments
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Summary

Baingan means Eggplant in Hindi language. It is also known as Brinjal. There are variety of Eggplants available in markets. Chinese-light purple and long-these have very few seeds and cook faster then other. The ones that are long and dark purple are Italian. Indian eggplants are two types. Small-about the size and shape of an egg- and the large ones as we know.

This is very popular dish in Indian Cuisine. There are many ways to make this dish- if it done North Indian style, you add onions and tomatoes, South Indian style is different also but I am showing you the Gujarati style Baingan Bharta – It is called Ollo( L is pronounced as L) in Gujarati. Farmers make this dish more often as eggplants are easily available and it can be cooked in a bulk. They did not have Ovens so they were roasted on open fire. This is also a very special Village meal Rotla-a thick flat Bread made from Millet- and Ollo in a farm. The eggplant is roasted on open wood fire pot made with clay. The Eggplants can be roasted on BBQ. The process of removing the skin becomes cumbersome. i use the easy and time saving method. Roast them in the oven. .You can add the spices and hotness to your liking.

In this recipe, we are only using the large eggplants- lighter -in weight and color, the better as these do not have so many seeds.

Eggplants will become dark if kept open cut. So the key is to cook them right away. Some people tell me to sprinkle salt , some tell me to put them in water. I have tried to put a little lemon juice in water  and then put the cut pieces in it and it seems to stay good without becoming dark for a while.  But this recipe does not require to put it in the water as you will be roasting them right away. This dish can be Vegan-just do not use Yogurt.

    Ingredients

  • 2 Large of Eggplants-cut in half and oil them on both sides.
  • 6 Stacks or 1/2 Cup of Green Onions chopped or thinly sliced.
  • 1/2 Cup of Chopped Cilantro or Coriander leaves-take out some for Garnish
  • 1/4 Teaspoon of Crushed garlic( ready made paste is also OK)
  • 3 Tablespoon of Oil-use 1 Tablespoon to oil the Eggplants
  • 1/2 Teaspoon of Cumin Seeds-Whole Jeera
  • 1/2 Teaspoon of Black Mustard Seeds- Raai
  • 5 to 6 of Curry Leaves
  • 1/2 Teaspoon of Ginger crushed
  • 1/2 Teaspoon of Chopped or Crushed Green Chili
  • 1/2 Teaspoon or more of Salt
  • 3 Tablespoon of Drained low fat or Greek Yogurt
  • 1/2 Teaspoon of Chili powder
  • 1 Teaspoon of Lemon Juice

    Instructions

  • Cut Eggplants lengthwise-cut of a portion of the tip but keep some.

  • Oil both side and out them upside down in a foil lined Cookie sheet

  • Cook them in the oven for 30 to 35 Minutes. Check the Eggplants-Try pressing them down gently-they should be soft. Take them out of the oven-make sure to turn off the Oven.

  • While the Eggplants are roasting, prepare the trey with chopped Onions Garlic, Ginger, Cilantro etc and another plate with Cumin Seeds, Black Mustard, Curry leaves etc.

  • Scoop them with a spoon as shown holding the top

  • Scoop all four pieces and add a Teaspoon Lemon juice and mix so the color does not turn dark

  • With a knife gently cut across to chop them

  • Heat the rest of the oil and add the spices , garlic, ginger and curry leaves

  • Add the eggplants, Green onions, cilantro etc.

  • Mix well and add yogurt just before serving- This optional.

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Welcome to TheGreenChutney.com

Welcome to thegreenchutney.com
Each Recipe is passionately created in my own kitchen with my own ideas and ingredients, Some recipes are adopted, some are from friends and Family. I have added some packaged items for convenience. These recipes are simple, colorful, palatable, and ideal for today's busy lifestyle. All the recipes are Vegetarian and some are Vegan. Some recipes are Indian, some are of mixed culture and some dishes are fusion. Hope you enjoy them.
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