Mashed Egg Plant or Brinjal
From chandrima 15 years ago
- 15 minutes to make
- Serves 4
This is something i can have forever.. and no complaints.. I dont think any one can make wrng of this dish.. absolutely easy// I love it with rotis and steamed rice..
Ingredients
- 1 big round brinjal or 4 aubergines or 4 egg plants. shopping list
- 1 cup onion chopped shopping list
- 8 cloves of garlic shopping list
- Big bits of ginger shopping list
- 4 Chillies finely chopped shopping list
- 2 tsp mustard oil shopping list
- salt to taste shopping list
- 1 tsp choped coriander shopping list
- 1/2 tsp lemon juice shopping list
- Sugar 10 granules shopping list
How to make it
- Take a the brinjal and just poke inside the whole garlic cloves, and bits of ginger
- When the the brinjal is evenly roasted from all sides
- Let it cool for some time and now with damn cloth remove the burnt skin.
- I like to keep the stem with bit of flesh while I am roasting for easy handling.
- In case of egg plants or aubergine one can do the same. The key is roasting it whole with the flavour of ginger and garlic inside the roast.
- Now in a pan put the flesh of the brinjal and mash it with a spoon..(I use my hand thats traditional way.. one has to be careful and wise)
- Add the mustard oil, the chopped chillies, onions, lemon juice, salt and sugar mix it all together
- Add the chopped coriander light;y mix it .
- Serve it warm with rotis..
- Just to add the adventure try it on with crispy Bacon as dip.
The Rating
Reviewed by 5 people-
I love brinjal. All most all recipe of it. A dash of mustard oil and roasted brinjal, corriander etc are a hot fav in winter.
thanks.
cherry
cherryflower70
in Dibrugarh loved it
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This sounds really good, Chandrima. I can't wait to try it and my store has really pretty eggplant right now - I used three for dinner last night. I love the flavors of your vinaigrette with the chopped chiles. I also like the bacon add option. Gr...more
lunasea
in Orlando loved it
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The mustard oil and the chiles did for me. I love the idea of studding the eggplant with garlic and ginger before roasting. Why didn't I ever think of that...... ;-)~~ High 5 Chandrima
jimrug1
in Peoria loved it
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