Month: June 2018

Baingan Barta – Eggplant Recipe

 

Baigan (eggplant/aubergine/brinjal) Barta is named in Hindi language is Punjabi origin. In this recipe I have baked the aubergines to get a soft, tender pulp. They are peeled and mashed which is then mixed with onions and very few basic Indian spices. Traditionaly served with Indian Roti (bread).

Another fantastic way to use roasted Aubergines is preparing a Mediterranean dip called Baba Ganoush served with Middle Eastern flatbread. I have put up this recipe on my Facebook page if it interests you.

Preparation time: 5 minutes

Cooking time: 25 minutes + grilling

Serves: 4

Ingredients

Egg plant or Aubergine – 500 g, usually 2 (*see notes)

Olive oil – 1 tbsp

Garlic cloves – 5, finely chopped

Cumin seeds – 1 tsp

Onions – 1 large, chopped

Tomato – 1 large, chopped

Red chilli powder – 1 tsp

Coriander powder – 2 tbsp

Cumin powder – 1 tsp

Garam masala powder – 1/2 tbsp

Coriander leaves for garnish, small bunch

Salt as required

Directions

1. Preheat the oven at 200 degrees Celsius. Poke the aubergines (it wouldn’t make much of a difference without poking) with a fork all over and place them driectly on a low oven rack.

Egg plant

Roast it in convection mode for 35 to 50 minutes turning them frequently until they turn wrinkled and soft.

2. Use tongs to remove them from the oven. If you have the time let them cool completely. Peel, discard the skin and mash the flesh with a large spoon or you can cut them in half to scoop out the flesh.

How to use Aubergine/Baigan/Brinjal Flesh | Smoked or Grilled Eggplant

Set aside.

3. Meantime, prepare the rest of the ingredients.

4. Heat a deep-bottomed medium container with olive oil or ghee. Add cumin seeds, fry them for a minute. Then add onions and garlic. Fry until the onions turn translucent.

Cumin onion garlic

5. Add chopped tomatoes along with the rest of the spice powders such as red chili, cumin and garam masala powders. Mix and cook with some salt until soft.

Basic ingredients for Brinjal Recipe | Baingan Barta

6. Add Aubergine mash and cook for 7 -10 minutes on medium-low heat. Add more salt if needed. Garnish with coriander leaves.

Mashed Eggplant | Eggplant Recipe | Baingan Barta

Serve them with french loaf, chapathi, roti of your liking. It is quiet filling as I had mine with Indian chapathis and Beef Cutlet. See notes on how you can make use of roasted aubergines other ways.

Eggplant or Aubergine Recipe | Vegetarian | Delicious Baingan Barta

 

Baingan Barta Recipe| How to make Easy Vegetarian Recipes

 

Notes:

* Baking time for aubergines sometimes depends on the size of the eggplant.

*Peeled and roasted eggplant can be stored in airtight container in the fridge for 3-4 days. They also taste great for dips by drizzling some olive oil, salt, pepper and some coriander powder.

*One could also grill the eggplant on fire directly until the skin blackens or chars and the flesh softens which is also another best way to roast it.

 

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Crispy Pork Wonton – Chinese

I have been wanting to try out the crispy version of Chinese deep-fried wontons ever since the time I have eaten these at a local food court in Singapore. They are crispy and delicious which makes it a perfect homemade appetizer for potluck parties.

One can just buy these store bought wonton wrappers or wonton pastries and store them in the freezer for long, remove when you want to use them as many as you need leaving the rest back in the freezer. The filling can be prawns, spinach, pork, chicken, tofu, cheese etc of your choice. Sometimes chopped fresh water chestnut is also used to mix with the fillings. For greens make sure to squeeze out any extra amount of water before using it for filling.

Related Wonton recipe:

Pork wonton soup recipe

Preparation time: 20 -25 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

Pork mince – 250 g

Wonton pastry or wrapper – 35 to 40

Oil for deep-frying

Soya sauce – 3 tbsp

Sesame sauce – 1 tbsp

Spring onions – 15 g, finely chopped

Water for sealing

Directions

1. Prepare the wonton filling.

Take a bowl, add soya sauce, sesame oil and spring onions. Mix together beef mince and toss to coat well.

beef mince with sauce

2. Place a teaspoon of the mince mixture in the centre of each wonton pastry. Keep a small bowl of water and apply water to seal them as shown below.

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3. Heat a deep-bottomed container with 2-inch oil. Once heated, drop each wonton in hot oil and fry till light brown turning sides.

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4. Serve them with thai chili dip.

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