Eggplant…My Nemesis
I need ideas on how to cook this big, beautiful purple eggplant.
A Peak at 2010 for Fellow Taureans
Year 2010 Overview Taurus always gets tagged with things like "pleasure-seeking" and "materialistic." That's probably unfair, in most cases. You're just as good at dishing out the pleasure as you are at seeking it, and who doesn't like a few nice things around? Sadly, there's been just too much struggle in your life the last couple of years when it comes to those two very important parts of your life. Thankfully, 2010 marks the end of that long uphill struggle . Your pleasurable pursuits have been a little more restricted than you'd like over the course of the last two years or so. That's over with now, so ... game on! The big events this year will not so much be a matter of major happenings as they will be things that have been in the works and are slowly revealing themselves . In the last two years, you've put a lot of work into what makes you happy, while Saturn transited your solar Fifth House. Now that those pressures are finally bei...
Comments
Its known as Bharta.
Ingredients:
1 - large brinjal(eggplant) 1 - onion, finely chopped
1 - tomato, finely chopped
1tsp - ginger/ginger-garlic paste
1tsp - garam masala
1tsp - chilli powder
1tsp - ajwain powder (om seeds)
1tsp - dhania powder (coriander powder)
3tsp - oil
1tsp - jeera
1tsp - lime juice
sat as per taste
Method
Grease the brinjal with some oil all over.
Make 5-6 cuts on the surface with a knife.
Preheat the oven to 375F and bake the brinjal until it is competely cooked and soft.
Note:
If you do not have an oven, u can even cook the brinjal on the stove in a covered vessel with some oil.
Remember to saute frequently.
Remove the brinjal from the oven and let it cool down.
After it cools, remove the skin and mash the brinjal with a potato masher or a spoon.
Meanwhile, heat the oil in a kadai and add jeera and ginger-garlic paste
Add the chopped onions after the seeds splutter and fry till they become transparent.
Add tomatoes when the onions are almost done.
Add a little water and cook covered for about 2 mins.
Add the mashed brinjal to the above mixture.
You can add water to get the consistency you need.
Add all the remaining dry masalas and cook for another 2 mins.
Remove from stove, add the lime juice and mix well.
Garnish with cilantro and serve hot with rotis/chapatis.
Thanks for the info you sent on changing blog wrapper sizes....I finally worked on mine today; it was scared at first, but turned out to be super easy. Thanks again!
My eggplant recipe is hardly a recipe but here's what I do ~~~~~ I cut the eggplant the evening BEFORE...I salt the slices and let them drain overnight. That takes all the liquid out of it which makes it less "meaty" . The next day I dip each slice in egg, flavored bread crumb and then fry it. I then put the slices in a baking dish (here's the good part) I use canned sauce and bake them for about 30 minutes in the sauce. I honesly think the key is the salting process. Makes them crip and more tasty when fried.
I ditto on the EP Parm. Love it and have done the salting thing. How 'bout eggplant tempura? (fried thing again...)
Joyce