Baked Aubergines Recipes

Ingredients :

20 aubergines (baigan), small, oval

120ml oil

12 red chilies, whole

10g cumin (jeera) seeds

6g black peppercorn

10 green cardamoms (choti elaichi)

5 cinnamon (daalchini) sticks

1 bay leaf (tej patta)

10 cloves (laung)

60ml malt vinegar

150g onion paste

40g ginger paste

40g garlic paste

5g turmeric (haldi) powder

salt to taste

1. Trim the stems of the aubergines.
2. Slit open each aubergine lengthwise, without disjoining it from the stem.
3. In a pan, heat oil (1 tbsp).
4. Add the red chilies, cumin seeds, black peppercorn, green cardamoms, cinnamon sticks, bay leaf, cloves and sauté over medium heat for 5-6 minutes.
5. Cool and grind finely.
6. Mix in vinegar to make a fine paste.
7. Heat a little oil in a pan.
8. Fry the aubergines, a few at a time, for 5-6 minutes or until they are half cooked.
9. Remove from heat and keep aside.
10. In the same pan, heat remaining oil, add the onion paste and sauté over medium heat for 10-12 minutes, until the paste is lightly colored.
11. Add the ginger and garlic pastes, turmeric powder and the ground spice paste.
12. Stir and cook over medium heat for 4-5 minutes.
13. Add the salt and hot water (2/3 cup), cook until the water evaporates and the oil separates from the sauce.
14. Arrange the fried aubergines in the sauce, stir very carefully, cover and cook over a low flame or in a slow oven for 3-4 minutes.
15. Serve hot.

Serves 4 - 6

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