Aubergine (Eggplant ) and Radish (Mooli) Bhaji (Dry Curry)
This is a nice dish for people who love the flavour of mooli radish. It can be made with mooli alone, use 500 gm. mooli. Serves 4 Cut aubergines into 3 inch or 7-8 cm pieces. If fresh, leave the stalk in. Small ones should be halved or quartered. ... [... more]
Mamta's Kitchen |
Aubergine Cutlets
This is a good recipe for when aubergines are in season and inexpensive. You can make tikki or cutlets from many seasonal vegetables. Tikki doesn't have to be the traditional aloo tikki alone. Serves 3-4 Bake the aubergine in a HOT oven, until ... [... more]
Mamta's Kitchen |
Aubergine Stir Fried Bengali Style, A Bhaji (Dry Curry)
Aubergines are also known as eggplant. This simple dish is very easy to make and it is quite delicious served with Luchi Poories or Parathas. You can eat it with Nan or even with toasted bread. Serves 6. Place aubergines in a bowl, sprinkle ... [... more]
Mamta's Kitchen |
Aubergines in a spicy honey sauce
5cm/2in fresh root ginger, grated or crushed in a garlic press to extract the juice 1. Peel the aubergines (the peel remains tough when it is grilled) and cut them into rounds about 1cm/1/3in thick. Dip them in olive oil, turning them over, and ... [... more]
BBC |
Noodle broth
55g/2oz pea aubergines (available from Thai or Asian grocers) 1. Bring the stock to a boil in a saucepan. Add the tiger prawns, aubergines, chilli, pak choi, coriander, seasoning, lime juice and soy sauce and reduce the heat. 2. Add the noodles ... [... more]
BBC |
Steamed Aubergines with Spicy Topping - A Bhaji (Dry Curry)
This is a very simple recipe, based on a similar Chinese dish made by my friend John Young, where he uses fried dried shrimps as one of the ingredients for the topping. Serves 3-4. Slice through the entire length of each aubergine twice, in a ... [... more]
Mamta's Kitchen |
Aubergines Stuffed with Paneer Cheese (A Bhaji/Dry Curry)
Aubergine, also know as eggplant or brinjal. Most people like aubergines. There are numerous recipes for cooking aubergines all over the world. It can be cooked in combination with many things, or on it's own. This recipe uses Paneer cheese and a ... [... more]
Mamta's Kitchen |
Smokey Aubergines in a Lime Sauce
2 aubergines each 220-225g/7-8oz, pricked lightly with a fork 3-4 fresh hot red or green chillies, cut crossways, then into fine rounds 1. Line a burner on a gas cooker with aluminium foil, leaving an opening for the gas. (Line two burners if you ... [... more]
BBC |
Baked stuffed aubergines (Melanzane al forno)
Note: for the cooking time, adjust the time downwards if you are using 4 small aubergines rather than 2 large ones. Dry peeling tomatoes: if the tomatoes have ripened on the plant in strong sun, they have a thick peel that is easily removed ... [... more]
BBC |
Catalan Aubergines/Eggplants
Similar to ratatouille, but different. :-) The paprika makes it different; using smoked paprika makes it extra-special! Prepare the eggplants/aubergines by peeling them and cutting into cubes (about 1-inch). Heat the oil in a frying pan add the ... [... more]
International Vegetarian Union |
For the batter
Cut the unpeeled aubergines into 1/4inch / 5mm rounds. Sprinkle with salt, place a plate and weight on top and leave for at least 30 minutes. Then rinse, leave to drain and pat dry. Wipe the courgettes, top and tail and slice diagonally into neat ... [... more]
Vegetarian Society |
Large shell pasta with aubergines and tomatoes
1. Cut the aubergine into cubes approximately 2cm (0.75in), place in a sieve, sprinkle with 3-4 pinches of salt and leave to rest, allowing the excess water to drain. 2. Once ready, preheat the pomace or olive oil in a tall saucepan and fry the ... [... more]
BBC |
