So today, I embarked on my journey into eggplant euphoria. As a child vegetables were consumed in almost all three meals a day. Eggplant was one of those vegetables that you had some flexibility to either curry, fried (sautéed) or have it roasted. Hopefully not all three variations in any single day.
Baigan Choka (Roasted Eggplant)
1 large Eggplant or 3 medium Eggplant
1 small onion (finely chopped)
5 cloves garlic (cut in halves)
1 scallion (finely chopped)
3 medium tomatoes
3 tablespoon oil
¼ teaspoon salt and fresh pepper
1. Preheat oven to 375 degrees
2. Wash eggplant and make ten incisions approximately ½ inches deep and wide
3. Insert a piece of garlic in each incision
4. Cover a large flat oven-safe pan with foil or use a large nonstick glass dish
5. Place the eggplant and tomatoes on the dish and baste them with two tablespoons of oil and sprinkle half of the salt on them
6. Place in the oven and let it sit for approximately 30 minutes and then turn over on the other side for an additional 30 minutes or until cooked thoroughly
7. Remove from oven and let it sit for 15 minutes
8. Cut the eggplant in half and scoop out the inside and discard the skin
9. Peel the tomatoes and discard the skin and then dice them
10. In a large bowl add the eggplant, tomatoes, onion, oil and ¼ teaspoon of salt. With a fork mash the ingredients together
11. Add additional salt or pepper to your taste
Prep. Time: Appr. 15 minutes
Cook Time: 60 minutes
Servings: 2-4 people
Part II: Sauteed Eggplant (Fried Baigan) (sautéed eggplant with tomatoes, potatoes, scallions and shrimp)
Part III: Curried Eggplant (Baigan Curry) (egglant cooked with eddoes or potatoes in a seasoned curry sauce)
