Aubergine, Eggplant, Brinjal, Baingan... Whatever you want to call it!

I love aubergine when it's cooked well. I've enjoyed it in Moroccan, Lebanese, Italian and Indian dishes - from Moussaka, via Baba Ganoush, stuffed aubergine and Parmigiana di Melanzane, to Aloo Baingan.

What I also love about Brinjal is the variety you get, in size, shape and colour.


When aubergine is not well cooked it tastes bitter and has a texture of a well worn shoe... I've had some nasty experiences of this when cooking with Aubergine in the past!



What I didn't know is that you can draw the bitter juices out of the aubergine by salting it well and leaving for half an hour or so. Also, like potato, aubergine goes a nasty brown colour when chopped and left. Putting it in water stops this happening.


So here's the recipe for my current aubergine fave...

Aloo Baingan:

1 tablespoon Oil
1 teaspoon Rai (Mustard seeds)
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1-2 Green chillies, slit and deseeded
1 med Onion, finely chopped
1 med Tomato, finely chopped
Salt to taste
1/4 teaspoon Haldi (Turmeric powder)
1 teaspoon Chilli powder
1 teaspoon Jeera (cumin) powder
2 med Potatoes, peeled and cubed
1/2 kg Baingan (aubergine), cut into chunks
2 cups water
Coriander leaves – for garnishing

1. Heat oil over medium flame and add rai.
2. When popping, add ginger and garlic pastes along with the chilli. Cook for a minute or so.
3. Add onions and cook until translucent.
4. Add tomatoes and fry until oil starts to separate.
5. Add haldi, chilli powder, jeera and salt. Fry for a few minutes.
6. Add potatoes and fry for 4-5 minutes. Add a little water if needed.
7. Add baingan and fry for 3-4 minutes.
8. Add 2 cups of water and simmer for about half an hour, until potato and baingan are tender.
9. Serve garnished with coriander leaves and eat with roti.


What's your favourite aubergine dish? Let me know so I can try it too?