eggplant dish

A medley of spices and sweet tomato make this Indian-inspired eggplant chutney delicious.

Eggplant kasundi

vegetable oil

(about 300 grams) eggplant,

brown onion, coarsely chopped

mustard seeds

tbsp finely chopped fresh ginger

green chillies, seeded, finely chopped

garlic cloves,

cumin seeds

paprika

turmeric

can diced tomatoes

(1/4 cup, lightly packed) brown sugar

tbsp malt vinegar

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. The topping cuts wonderfully through the richness of the eggplant and lamb.

Ottolenghi's eggplant, lamb and yoghurt bake recipe

olive oil

onion (about 200 grams), thinly sliced

garlic cloves, thinly sliced

eggplants (about 750 grams), roughly cut into 3cm cubes

lamb mince

tbs cinnamon

allspice

tsp chilli flakes

tomato paste

tbs oregano leaves, roughly chopped

Massel Chicken Style Liquid Stock

tbs parsley, roughly chopped

Greek-style yoghurt

tbs plain flour

parmesan, finely grated

feta, roughly crumbled

(40 grams) pine nuts

Salt & black pepper

garlic cloves, crushed

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Spice up your next dinner party with this middle eastern eggplant dish.

Eggplant mesa'a'ah (egyptian spiced eggplant) recipe

eggplants,

21/2 tbs extra virgin olive oil,

onion, thinly sliced

tsp cumin

tomatoes,

tsp caster sugar

Chargrilled pita bread, to serve

tsp coriander

Baingan bharta is a popular North Indian dish that will change the way you think about eggplant! Blackened and mashed eggplant is infused with aromatic spices, garlic, ginger, and tomatoes, delivering smoky, creamy, and satisfying flavors in every bite.

Easy Baingan Bharta

eggplant

neutral oil, divided

smoked paprika

liquid smoke optional

white onion, diced

garlic,

fresh ginger, minced

green chili

cumin

tomatoes

coconut sugar

lime juice

garam masala

Salt & pepper

cilantro

Rice

Preheat the oven to 475&deg;F and line a baking sheet with aluminum foil. Cut the eggplants in half lengthwise, and make diagonal slashes on each side.

Season the eggplant halves with sea salt, making sure to rub it in. Let the eggplant sit for 10-15 minutes to get rid of some excess water.

When they look like they&rsquo;re sweating, pat the eggplant halves dry with a clean towel. Brush each half with a little oil and season them with smoked paprika, salt, and pepper.

Flip the halves to face down on the foil and roast for 35-40 minutes. Turn the oven to broil on high for another 4-5 minutes to blacken the skins, then remove them from the oven.

When the eggplant is cool enough to handle, peel the skins off (this should be easy) and trim away the hard stems. Chop or mash them in a bowl with 2-3 drops of liquid smoke, then set aside.

Oven method

Brush a little oil over the outside of the eggplant to coat it.

Turn a gas stove flame to medium, then hold the eggplant directly over it with a set of tongs.

Continually rotate the eggplant to evenly char all sides. This process takes around 10-12 minutes, depending on the size of the eggplant.

You&rsquo;ll know it&rsquo;s ready when the eggplant looks completely blackened and charred, and it easily pierces easily with a knife.

Transfer the eggplant to a freezer bag and seal it as it cools. The steam will help loosen the skin, making it peel off easily.

Once cooled, remove all the skins and stems and add them to a bowl to mash.

Open flame

Drain off about half the juice from the can of diced tomatoes. Optionally, remove the tomatoes from the can and finely chop them. Set aside.

Heat about a tablespoon of oil in a large skillet over medium. Add the onion and saut&eacute; until turning translucent, about 2-3 minutes. Add the garlic, ginger, and green chilis, cooking for another 1-2 minutes.

Next, add the cumin, turmeric, and tomatoes. Stir to combine and allow the spices to become fragrant, about 5-6 minutes.

Mix in the mashed eggplant, coconut sugar, and lime juice, cooking for another 4-5 minutes. Just before turning the heat off, stir in the garam masala, salt, and pepper.

Taste and adjust seasonings as needed. Serve the baingan bharta immediately garnished with chopped cilantro and a side of roti, vegan naan, or rice. Happy eating!

Bharta

This eggplant stew features melty and juicy chunks of eggplant cooked in a sweet and salty sauce. It is infused with garlic, shallots, green onions, and soy sauce for plenty of umami goodness! This hearty meal is ideal for cold evenings and pairs perfectly with a serving of fluffy white rice.

Eggplant Stew

eggplants

tbsp oil

garlic

shallot (minced)

green onions

water

soy sauce

tbsp sugar

tsp black pepper

Slice the eggplants. Start by washing the eggplants and patting them dry. Next, cut the eggplants into 3 pieces crosswise. Cut each piece lengthwise into 6 matchsticks.

Coat with oil. Transfer the sliced eggplant to a mixing bowl and toss with oil and a pinch of salt.

The next step consists of roasting the sliced eggplants. This step will allow the eggplants to soften and get a subtle charred flavor. To do so, you have two options:In the oven: Arrange the sliced eggplants on a baking sheet lined with parchment paper. Bake for about 25 minutes in a 350 °F (175°C) oven, stirring once halfway through baking.In the air fryer: Transfer the sliced eggplants to the air fryer basket and air-fry for 8-10 minutes in a 365 °F (185°C) preheated air fryer. Shake the air fryer basket once halfway through air frying.

Cook the eggplants

Sauté the aromatics. Heat a tablespoon of oil in a clay pot or regular pot. Once hot, add the minced shallots, garlic, and green onions. Sauté for 2-3 minutes, stirring regularly.

Add the eggplants. Next, add the roasted eggplants to the pot.

Pour in the remaining ingredients. Pour in the water and the soy sauce. Add the sugar and ground black pepper.

Cover and let simmer. Cover the pot with a lid and let it simmer for 10-12 minutes, stirring once halfway through cooking. The eggplants will soak up the sauce and become super melty!

Serve with white rice, quinoa, or pasta. You can keep this eggplant stew in the refrigerator for up to 3 days.

Make the stew

Delicious, but far too sweet.  I used 2 tbsps of Splenda instead of 3 of sugar and then had to add another 1/4 cup of soy sauce.  I would add sugar to taste.

Do you think the addition of some fresh grated ginger would be good!??   Although I haven’t tried this yet, I gave you 5 stars because I can already tell this is a 5 star recipe!

Thomas, this recipe was so easy and delicious - all the good umami flavours that my family love.
Busy person bonus: I baked the eggplant in the morning, then finished the recipe on getting home from work. The best ever 15-minute dinner.Thank you

Looks amazing. I'll try it for my family. Thank you for sharing.

Top 5 eggplant dish recipes from across the web

The most viewed eggplant dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Eggplant kasundi

Ottolenghi's eggplant, lamb and yog...

Eggplant mesa'a'ah (egyptian spiced...

Easy Baingan Bharta

Eggplant Stew

Top 5 eggplant dish recipes from across the web

The most viewed eggplant dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant kasundi

Ottolenghi's eggplant, lamb and yog...

Eggplant mesa'a'ah (egyptian spiced...

Easy Baingan Bharta

Eggplant Stew

The most viewed eggplant dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine