Baked Brinjals with Pomegranate Balsamic Vinegar

Baked Brinjals with Pomegranate Balsamic Vinegar

Although I have been a fan of Nigella for years, I never tried out any of her recipes until I saw her on MasterChef recently.  Brinjals are not a favourite in our family and eaten under protest when confronted with it.  This sounded really good, so since I had some brinjals in my vegetable basket decided to give it a try with the ingredients I had in my kitchen.  The original recipe is from

http://www.chatelaine.com/recipe/vegetarian/nigella-lawsons-baby-eggplant-with-oregano-and-red-onion/

Mine is different and tastes so good.

The Recipe:

500 gms medium sized brinjals- any variety will do; 2 tbsp olive oil; 2-3 fresh Oregano leaves ( I have then growing on my balcony); 1 medium onion, sliced fine- used the Indian Onions that we always use; 4 tbsp pomegranate balsamic vinegar that was a gift and just waiting to be used; salt to taste; 1/8 cup extra virgin olive oil; 1 1/2 tbsp cold water; 1 large clove garlic, minced fine; a few fresh oregano leaves for garnish.

Preheat oven to 225 C.  Slice brinjals in half lengthwise, keeping the stalks on. Mix olive oil with fresh oregano in a bowl.  Place the eggplants, cut-side down in a baking pan and drizzle the mixture all over.  Grill in centre of oven 5-7 minutes each side until golden brown.  Mix onion, pomegranate balsamic vinegar and salt in a small bowl. Keep aside for 10 minutes. Gently whisk in extra-virgin olive oil, cold water and garlic. Transfer brinjals to a serving plate. Pour onion dressing over eggplant. Keep aside for 10 - 15 minutes.    Sprinkle with fresh oregano and serve as an appetiser or side dish.  Tastes too good to be true and I can't wait to make it again!

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Brinjal in Spiced Yoghurt

Fried Brinjal Rings in Spiced Curds

As children, none of us liked brinjal or aubergine as it is called in the Western world.  No matter that my Mum did her best to entice us with various recipes.  None suited us and in fact it was our pet hate.  The sight of it was enough to send us into the doldrums.  My children are the same.  It is only now as an adult that I appreciate the humble brinjal.  This is a recipe from my Mum and goes well with rice as a side dish or even with any kind of spiced rice.

The Recipe:

1 large brinjal, sliced into 5 rounds ( I used the round purple variety; 250 ml curds; salt; 1 tsp chilli powder; 1/4 tsp turmeric powder; 1 tbsp vinegar; salt to taste; oil for shallow frying.

1 clove garlic, smashed; coriander leaves for garnish- optional.

Soak the brinjal in salted water for 15 minutes. ( Add enough of water to cover the brinjal with 1 tsp salt).    Drain and marinade with the chilli powder, turmeric, salt to taste and vinegar for 15 minutes.  Heat oil in a nonstick pan to medium heat and gently fry the brinjal slices till brown on both sides.  Drain on kitchen paper.

After all the slices are fried, add the garlic to the residue in the pan and gently stir fry for a minute.  Scrape this mixture into the curds (yoghurt), add salt to taste and beat with a fork until smooth.  Arrange the brinjal in a shallow dish and pour the beaten, spiced curds over.  Garnish with coriander leaves and serve with the rest of the meal.  This is a very simple dish that goes extremely well with biriyani, pulav, spiced rices and white rice.

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Brinjal Chutney With Rice Conjee

As far back as I can remember Good Friday has been associated with Brinjal Chutney and Ganji (double boiled rice) as the Mangaloreans call it.  At least in my mother's house.  Back then, we hated going vegetarian at any time and the Good Friday  tradition really took the cake.  Lent was associated with vegetarian food and there was no respite.  Our protests were in vain as my mother firmly wielded the culinary baton and  insisted on this year after year.  Over the years our grumblings ceased and I continued this tradition after I got married and had my own family.  Sometimes we skipped the rice ganji  and had the chutney with bread and butter.  Mmmmm.  And shall I tell you a secret...it's actually quite tasty and enjoyable.  Add a blob of ghee and a crushed pappadam or two and this simple Good Friday Dish is transformed into comforting soul food!  

The Recipe:        

Ganji (Rice Porridge) or Rice Conjee:  1 cup boiled rice and 6 cups water.  Wash the rice three to four times in running water and pressure cook in 6 cups water for 20 minutes till soft.  Add salt and keep warm.

Brinjal Chutney:  1 large purple brinjal; 1/4 coconut, grated; 2 green chillies, halved; 1 onion, sliced; 1/2 inch ginger; 1 large clove garlic; salt to taste and oil for seasoning.  

Roast the brinjal on a wired pan (see photograph) on a slow fire, turning every 5 minutes until the skin is black and the brinjal reduced in size.  You can use the oven too, but the fire gives a better taste.  Cool and peel off the skin.  Fry the onions, ginger, garlic, coconut  and slit chillies in 1 teaspoon oil.  Cool.  Grind with the brinjal to a smooth paste.  Garnish with a slit chilli and some grated coconut.  Serve with hot Ganji                                                                  before going for the 3 hour Friday Lenten Service!