LOCATION: Recipes >> Vegetables >> BAIGAN BHARTA (MASHED EGG-PLANT)
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BAIGAN BHARTA (MASHED EGG-PLANT)
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Cooking the eggplant:
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Poke the eggplants (say 2, medium sized ones) with a knife, and insert
slivers of garlic in the slits. The eggplant can be roasted either in a
conv. oven, a microwave, or ideally, on a slow charcoal grill. When
they are done (they become kinda' limp), peel, and mash up the insides.
Use a knife to cut up the long fibres.
Seasoning:
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In a wok, heat some oil, and add chopped onions, and chopped ginger.
Fry till the onions are semi-browned, and then add the mashed eggplant.
Add salt, and pepper to taste. Season with lots of chopped cilantro
(coriander leaves). Since the eggplant is already cooked, you need not
cook for long in the wok... just long enough to mix things up good. A
tomato or two chopped fine, and added with the eggplant also tastes
good.
Alternative sesoning:
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Chop onions, ginger, tomatoes, and cilantro, and mix *cold* with the
mashed eggplant, and a few table spoons of mustard oil. The mustard oil
gives a nice tangy taste. Look for mustard oil in your nearest Indian
grocery store. (Salt and pepper too.)
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From: jkandell@SkyBlu.CCIT.Arizona.EDU (Jonathan Kandell)
BENGALI EGGPLANT AND YOGURT WITH MUSTARD SEED
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Ingredients:
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1 large eggplant--1 to 1 1/2 lb, tip cut off and cut into 1" cubes
1 1/2 tblsp black mustard seeds, powdered in a coffee grinder
1 cup+ water
1/4 tsp cayenne pepper
4-5 tblsp mustard oil
1 tblsp panch pharon mix (equal parts of whole cumin, fennel,
fenugreek, mustard, kalunji seeds)
1 cup yogurt
1 1/2 tsp salt
sprinkle black pepper, cardamon powder (optional)
Instructions:
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Soak ground mustard seed and cayenne in one cup of water. Cut up
eggplant into cubes. Heat mustard oil, put in panch pharon mix and
after a few seconds add the black mustard/cayenne water. This will
splatter so have a cover ready. Add eggplant and cook. You will
probably need to add additional water as the eggplant cooks to keep its
level about the same, perhaps another cup. Cover it for the last ten
minutes.
When the eggplant is cooked add a cup of yogurt and the salt, mix and
heat up yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the top if you
want.
This dish also tastes good cold the next day.
Variation:
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Anasua Munshi tells me that in his grandmother's village they make this
without the yogurt, substituting green chillis for cayenne and using
only fennel for the panch pharon mixture.
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From: mukesh@berlioz.nsc.com (Mukesh Kumar)
BENGAN BARTHA
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Bake an eggplant in an oven 400 deg C for 30 to 40 minutes till it's
cooked right through and no hard portions remain. It should be cooked
to the core. The eggplant should be turned a few times so it cooks
evenly on each side and the skin does not blister. When it's done it'll
shrivel up a bit.
Bake 3 large tomatoes for 20 minutes at 350 deg C. till they cook right
through.
In a deep pan heat a little mustard oil. Drop in a table spoonful of
minced garlic and a table spoonful of minced ginger. Add a few thinly
diced hot green chillies. Stir for a minute or so till the mix. is
lightly browned. Now add in the cooked eggplant and tomatoes. Using a
spatula crush the eggplant and tomatoes very well till they mix
thoroughly. Simmer on low for 10 minutes. Add salt to your liking and
add some chopped green coriander to the dish and stir.
The dish is ready to eat. It's eaten with Daal and Rice but I just eat
it with hot rice. Enjoy and thank me.
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EGGPLANT CASSEROLE (MIRZA GHASSEMI)
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Ingredients:
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2 medium eggplants
2 medium onions, chopped
8 cloves garlic, grated
1/4 cup butter or shortening
1 tsp turmeric
1/2 tsp salt
1/4 tsp pepper
1 tomato
4 eggs
Instructions:
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Roast the eggplants over a charcoal grill until brown. Or roast them in
a 400 deg F oven until brown on the outside and soft on the inside (test
with a fork). Cool and peel. Mash the pulp. Saute the onions and
garlic in the butter or shortening until golden brown. Stir in the
turmeric. Add the eggplant pulp and saute briefly, stirring well. Add
the salt and pepper.
Drop the tomato briefly into hot water to loosen its skin, and then
peel. chop it into small pieces, and stir them into the eggplant. Cook
over a low heat for 5 minutes. Beat the eggs and pour them over the
eggplant. When the eggs start to solidify, stir briefly, and serve.
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From: lsamura@iniki.soest.hawaii.edu
SPICY HOT EGGPLANT SAUTEE - Yen King Restaurant
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Ingredients:
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1 lb eggplant
Vegetable oil (preferably peanut oil)
2 tblsp shredded pork
1 tsp minced garlic
1/2 tsp minced ginger
5 to 7 diced chili pepper
1 tblsp cooking wine
1 tsp soy sauce
2 tblsp shredded bamboo shoot
10 straw mushrooms
1 tblsp shredded black fungus
1 cup chicken stock
1/2 tsp vinegar
1 tsp minced green onion
1 tblsp of a thick mixture of cornstarch and water
1 tsp glazing oil
Instructions:
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Partially peel the skin off the eggplant lenghtwise. Cut the eggplant
into finger-size strips. Deep fry in oil until slightly brown. Drain.
Set aside. Heat wok for 20 seconds. Add 1 T oil, shredded pork, minced
garlic, minced ginger and the chilis. Stir 10 seconds. Add wine, soy
sauce, bamboo shoots, straw mushrooms adn black fungus. Stir and flip
the ingredients in the wok several times. Add stock, vinegar and green
onion. Simmer 20 seconds. Add cornstarch mixture and glazing oil.
Flip ingredients to blend in the thicken cornstarch and to spread
glazing oil. Serves 4.
Note:
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Spicy Hot Eggplant Sautee includes a glazing oil that can be used on
many stir-fry dishes. To make the glazing oil, simmering about a cup
each of ginger and green onion trimmings in 1 gallon of vegetble oil for
30 minutes. Strain the ginger and green onion from the oil which should
be put in a dark, well-sealed and clean glass container. The oil should
be keep in a dark, cool place for a couple of months.
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From: steven.frank%acc1bbs@ssr.com (Steven Frank)
SZECHWAN EGGPLANT AND TOFU
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(Serves 4)
Ingredients:
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3 tblsp Soy sauce
2 tblsp Minced garlic
1/4 cup Dry sherry or Chinese rice wine
1 tblsp Minced fresh ginger
1/4 tsp Black pepper
1 tblsp White or brown sugar
Cayenne pepper to taste
1 tblsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tblsp Cornstarch
2 tblsp Peanut oil
8 Scallions: greens minced, whites in strips, keep separate
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips, thinly
1 bunch Cilantro, minced (optional)
3/4 tsp Salt
Instructions:
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Sauce:
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Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add
enough water to make up to 1 cup. Place cornstarch in a small bowl, pour
in the liquid, pour on the liquid & whisk till dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stir fry for about a
minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the
eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few
minutes more.
Add tofu & scallion bottoms. Stir the bowl of liquid that has been set
aside & add to the wok. Mix well & stir fry for another few minutes till
the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens &
cilantro.
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4 of 4 people found the following review helpful:
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willowfl@webtv.net, January 22, 2004 - 03:11 PM
Reviewer: Anonymous from Debary, fl
We had an egg plant dish at a resturant in Gainsville, fl, it was ecellant, would like to have the recipe if any one knows it. This was a sweet tangy, soft, fried, could have been fried with a sauce poured over it. It did not last long on the smorsboard. it could have had honey in it but that would seem epensive for the general public, a special order would seem more like it. Can you help me???????
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