With all due regard to the king of vegetables because of the crown/calyx on the top, ( but for me it was not a crown rather a elves hat) I didn’t have any warm memories to share about this vegetable. I never liked its taste and more than that its appearance after being cooked. Now after a few (or many :-)) years added and getting my sanity, I believe it is a very versatile vegetable and non-vegetarians’ delight due to its meaty texture. Whether a dish is Italian or Indian, eggplant blends with spices and cheese so well and tastes delicious. There is so much to explore and experiment with this vegetable.
I don’t know how true this story is but Eggplant got its name because it is used to come in only one color – white. Hanging from the plant, they looked like eggs. I find this very interesting but have not sure about its genuineness.
Sending to the event In my VEG BOX~Onions.
Thank you The Spicy Pear and Citrus Spice UK
- 6 small Eggplants
- 2 medium size Onions, finely chopped
- 1 tsp. Ginger, grated
- 1 tsp. Garlic, finely chopped
- 2 tsp. Dhaniya Powder (Coriander powder)
- 1/2 tsp. Red Chilli Powder
- 1/2 tsp. Turmeric Powder
- 1 1/2 tsp. Saunf Powder (Fennel Seed Powder)
- 1/2 tsp. Garam Masala Powder
- 1 tsp. Aamchur (Mango Powder)
- Salt to your taste
- 2 tbsp. Vegetable/Olive Oil
- 2 tbsp. Mustard Oil
- Wash, dry and make a criss-cross slit halfway through the eggplants from bottom to top.
- Be careful not to cut all the way to the end and do not separate in to halves.
- Keep in a bowl of cold water and salt to prevent it from turning black.
- Take oil in a pan on mediun flame, add chopped onions and sauté until light brown.
- Add coriander powder, red chili powder, turmeric powder, fennel seed powder, garam masala powder and salt.
- Mix everything together and fry few more seconds.
- Let the masala cool down and stuff it in the slits of the eggplant.
- Squeeze the slits together so that masala settle down inside.
- Take a wide non stick pan, add mustard oil and warm till you can see fumes.
- Reduce the flame to low and add stuffed eggplant one by one.
- Cover and cook them for 20 minutes.
- Keep turning the sides of eggplants in between so that they cook evenly.
- Once the eggplant become soft, fry them on high heat for minute.
- Serve hot with Jhol Daal (Daal with thin consistency), rice and chapatis.