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Some people love it as baingan bharta or baingan masala, while some just hate this vegetable. But brinjals offer a host of health benefits. Also known as eggplant, this purple-hued, fleshy veggie is versatile and fun to cook with. Dish up a bharta with it, prepare some pakode or have it as an accompaniment with rice and dal – baingan fits the bill everywhere. If common baingan recipes seem too boring for you, we’re happy to help with some innovative dishes that will give you a newfound love for the vegetable.
Brinjals are a healthy addition to your diet every which way. They are not high on antioxidants and on fiber, making them a great choice to reduce risk of heart diseases, to control blood sugar levels, and even to promote weight loss.
To find some interesting baingan recipes, HealthShots spoke to Avni Kaul, a nutritional and wellness coach.
Can’t wait? Neither can we. So let’s begin!
1 medium-size brinjal
1 cup pumpkin cubes
1 tsp lemon juice
1 tsp red chilli flakes
Salt & pepper to taste
2 cucumbers cut into sticks
1. Apply the oil all over the brinjal and roast it over the open flame for 8-10 minutes.
2. Peel off the skin and chop it roughly.
3. Boil the pumpkin in the water for 5 minutes. Let it cool down a bit.
4. Combine both brinjal and pumpkin in a mixer and blend till smooth.
5. Take a bowl, pour the mixture, and add lemon juice, salt, pepper, and chilli flakes. Mix well.
6. Serve chilled with cucumber sticks.
1 small eggplant
2 cloves garlic
2 tbsp tahini (or sesame paste is fine too)
5 ml lemon (juiced)
½ tbsp olive oil (plus a splash when serving the dish)
4 tsp paprika
salt and pepper to taste
2 tbsp pomegranate seeds
1 tbsp cilantro/coriander, fresh
1. Pre-heat the oven to 180 degrees C.
2. Put the eggplant on an oven tray with a splash of olive oil and some salt.
3. Using a fork, poke a couple of holes in them. Add the garlic cloves as well. No need to peel them.
4. Roast until tender (25-30 minutes).
6. Let the eggplant cool for a while, then slice them open and carve out the “flesh”.
7. With a beater or food processor mix the eggplant flesh with the rest of the ingredients (juice the lemon and peel the garlic too before you throw it in).
8. Serve in a bowl with some paprika and a splash of olive oil for garnish.
9. You can eat it as a dip with pitas, flatbread, or nachos.
10. Stir in pomegranate seeds and cilantro and enjoy
Eggplant- 1 large
Onion – 1/4 cup chopped
Garlic- 1/4 clove chopped
Cherry tomato- 1 chopped
Spring parsley – 1 1/2 tbsp
Bread crumbs- 1/4 cup
Feta cheese- 40 grams
Olive oil- 1 tsp
Salt to taste
Pepper to taste
1. Preheat the oven to 350 F/180 degrees C.
2. Halve eggplant lengthwise. Spoon out the center of eggplants to make shells.
3. Keep the shells and eggplant aside. Drizzle them with lemon juice, so they will not brown.
4. Then chop onion, garlic, parsley, and eggplant flesh.
5. Take a teaspoon of olive oil in a pan and cook onions with garlic on medium heat for 5 minutes.
6. Add chopped eggplant and cook 5 minutes more.
7. Remove the pan from heat and add salt and pepper.
8. Stir in parsley and chopped tomatoes.
9. Slice feta cheese into cubes and add it to the pan. Then add breadcrumbs and mix everything well.
10. Now place eggplant boats on a baking tray, lined with parchment paper and drizzled with olive oil.
11. Stuff the shells with prepared vegetables and feta. Distribute it evenly to all eggplant boats.
2. Bake for about 40 minutes until eggplants are tender and brown. Top with extra parsley, if you want.
Eggplant-1 (cut into thin slices)
Vegetable oil- to sprinkle
Oregano to taste
Black pepper to taste
Coriander Leaves (chopped for garnishing)
1. Place the cut slices of eggplant on a tray and sprinkle the salt on it. Allow it to sit for 15-20 minutes.
2. Wipe the water from the surface of the eggplant and set the oven to preheat.
3. Brush the surface with oil.
4. Season the slices of eggplant with black pepper and oregano.
5. Grill the eggplant for 5-7 minutes.
6. Put the slices on a serving tray, and garnish it with coriander. Serve with Tahini or Lemon Vinaigrette dressing.
For Soaking Brinjals
Brinjal (baingan) – 50gms
Water – as required for soaking brinjals
Salt – to taste
To Be Ground
Sesame seeds (white) – 1/2 tsp
Peanuts- 1/2 tsp
Desiccated coconut- 1 tbsp
Coriander seeds – 1 tsp
Cumin seeds- 1 tsp
Oil – 1 tsp
Onions- 1/2 cup chopped
Ginger-Garlic Paste- 1/2 tsp
Tomatoes – 1/4 cup chopped
Green chilli- 1 chopped
Coriander leaves- 1 sprig chopped
Turmeric powder- 1/8 tsp
Kashmiri red chilli powder- 1/4 tsp
Garam Masala Powder – 1/8 tsp
Water – as required
Salt – to taste
1. Rinse and then quarter brinjals. Immerse the brinjal pieces in enough water in which ½ teaspoon of salt has been added.
2. In a grinder jar take white sesame seeds, peanuts, desiccated coconut, coriander seeds, and cumin seeds. Grind to a fine powder.
3. Sautéing Masala Base- Heat oil in a heavy pan or Kadai (wok) or skillet. Add the chopped onions and sauté them on medium heat stirring often until they turn light golden.
4. Now add ginger-garlic paste and sauté for a few seconds until the raw aroma of both ginger and garlic goes away.
5. Reduce the heat to low and add the ground sesame seeds, peanut, and coconut mixture. Stir non-stop until the nuts and seeds mixture becomes light golden and aromatic. Oil will also release from the sides.
6. Add finely chopped tomatoes.
7. Mix very well and continue to sauté. If the masala mixture starts sticking to the pan, then add a little water. Mix deglaze and continue to sauté until the tomatoes soften. Add chopped green chillies and chopped coriander leaves. Mix well.
8. Drain all the water from the bowl and add the chopped brinjals. Mix and sauté brinjals for a minute on low heat.
9. Add turmeric powder, Kashmiri red chilli powder, and garam masala powder. Again mix well and sauté for a minute.
10. Cooking Brinjal Curry- Add water and season with salt as per taste. Combine and mix thoroughly.
Cover the pan with a lid. On low to medium-low heat, simmer the curry until the brinjals are cooked well and tender.
11. Meanwhile, check the brinjal masala gravy and stir it. If the gravy looks thick, add some water.
The brinjals have to be tender and cooked perfectly but not mushy. So keep a check. Once the brinjal curry is cooked, you will see some oil floating on top.
12. It will take about 12 to 15 minutes for the brinjals to get cooked. Switch off the heat and add 1 to 2 tablespoons of chopped coriander leaves. Mix again. Check the taste of baingan masala and if required add some more salt or red chili powder or garam masala powder.
Try these recipes, and thank us later!