Posts Tagged ‘eggplant’

Amma doesn’t like to share kitchen space with anybody – she believes that it is entirely her territory meant to be left solely for her cooking glory. She has these million “never stated but understood” rules that apparently only a select few of her breed, like two of my aunts, understand.

My appa and I, of course, disagree thoroughly with this unjust discrimination – we demand our fair  share of space and more importantly the right to experiment in it. Half of the quality time I spend with amma is in the kitchen. So much so that she barred me from entering the kitchen today. Thankfully, I was fairly satisfied with the couple of dishes made yesterday – the vanilla cake and these baked stuffed eggplants.



  • Brinjal/ Aubergine/ Eggplant – 1
  • Onions – 1/2 cup (finely chopped)
  • Tomatoes – 1/2 cup (chopped)
  • Corn – 1/2 cup
  • Ginger – 1 tbsp (finely chopped)
  • Garlic – 2 cloves (finely chopped)
  • Coriander – 4-5 twigs (finely chopped)
  • Paneer – 100 gms (grated)
  • Tamarind – a small piece (about half a walnut)
  • Sea Salt – 1/2 tsp
  • Olive Oil – 2 tbsp
  • Turmeric – 1/2 tsp
  • Chilli Powder – 1 tsp
  • Salt to taste

Finely chopped onion with coriander, ginger and garlic
Filling for the brinjals

  1. Soak tamarind in some warm water. Cut the brinjal lengthwise into two halves. Scoop out the center to make a brinjal cup about 1/2 inch thick. Rub sea salt, some olive oil and tamarind in the insides and set aside for 10 minutes.
  2. Toast both halves on both sides with olive oil in a non stick pan. Cover and cook on a low flame until brinjal halves are partially cooked.
  3. Parboil the corn. Finely Chop the scooped portion of brinjal.
  4. Heat some oil in a skillet, saute the garlic, ginger, coriander and onions until onions turn pink. Add the chopped brinjal pieces and saute until done. Add the tomatoes, corn, turmeric, salt and chili powder and saute for a minute. Take off flame. Add 3/4 ths of the grated paneer and mix well.
  5. Take one half of the brinjal, scoop the filling (prepared in step  2 and 3) into the brinjal cup, top with some grated paneer. Proceed similarly with the other half.
  6. Bake at 200 C for 15 – 20 minutes until the brinjal is cooked well. Insert a toothpick into the brinjal’s flesh to check if it has turned soft and is thoroughly cooked.

Serve with rice or rotis.

Baked Stuffed Eggplants – for the Recipe Marathon

Fellow recipe marathoners:

DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, , Kamalika,Pavani, Roochi, Karuna


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I was allowed a lot of liberties as a child – like scribbling on the wall. Each time I learnt a new alphabet or number in my pre school, the first thing I’d do after coming home was to rush to my wall and scribble it out nice and big for everyone to see how knowledgeable I had become. And then there were these other times when I’d just draw as if the entire wall was my canvas. It was a supremely satisfying experience.

The scribbling became more structured after a year. Amma made sure I switched from the wall to pieces of paper, and that I graduated to using colour pencils. Most importantly she had negotiated a very important deal with me – I was to sit at a pre determined time every day, follow her instructions and learn to draw and shade from her. My drawing lessons began with the two most wonderful looking eatables – Mango and Brinjal (Eggplant/Aubergine). They were ideal to begin small lessons in shape, stroke and shading. I loved drawing the Brinjal – a green stylish cap, a fat pot like belly and the strokes of purple and white – it was a happy experience. I drew it almost every other day till I got it right, perfect like the real thing.

Making Roasted Brinjal is an experience much like my first brush with art. I love roasting eggplant, I have roasted eggplant so many times since I have started cooking and yet I can never get tired of it. Everything about making this dish makes me smile – from cuttting the eggplant into thin discs, to preparing the masala to watching the eggplant brown over a just medium flame.


For the Wafers

  • Eggplant – 1
  • Cornflour – 6 tbsp
  • Amchur – 1 tbsp
  • Turmeric – 1 tsp
  • Hing – 1/4 tsp
  • Salt to taste
  • Oil – 2 tbsp
  • Chilly Oil for Glaze (optional)


  1. Slice the eggplant into thin wafers.
  2. Mix the cornflour, salt, amchur, turmeric.
  3. Dust a broad skillet with Oil. Dust a few eggplant wafers with the cornflour mix.
  4. Over medium heat place dusted wafers in the skillet and cook one side of the wafers till slightly golden. Turn and cook the other side of the wafers. Repeat until both sides of the wafers are roasted and crisp.
  5. Repeat with the remaining eggplant. Transfer to a serving dish and glaze with Chilly oil.

Serve hot as a starter, dish on the side or use to prepare eggplant stacks.

Other Recipe Marathoners:

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