Sunday, September 14, 2008

Jiffy Eggplant


1. Japanese Eggplant. 2. Chopped up. 3. Fried. 4. The complete dish.

Jiffy Eggplant

Eggplant/Vankai/Baingan/Aubergine/Badnekai/Vangi

This is my entry for the The Saas, Bahu aur Sensex contest, hosted by Edible Garden.
Saas, Bahu aur Sensex is a movie released by Warner Brothers on October 19th, 2008 "to celebrate the spirit and individuality of Indian women everywhere".

Eggplants originated in India somewhere in the Assam Burma region and are only known to the rest of the world for the last 1500 years.

As the end of summer rolls around, eggplant is in abundance in the market. We get four main kinds here...Japanese eggplant, Chinese eggplant, the regular large eggplant and in our ethnic grocery stores, the small round eggplant. Seeing a really fresh vegetable revs up the cooking engine so when I saw a heap of eggplant, their skin shiny purple, I knew I had to make this dish for: Eating With the Season: September Roundup.
I used the Japanese eggplant for this recipe as they are the best variety with a tender skin that cooks up quickly.

3 eggplants, cut into very thin pieces about 1/4" by 1"
1 onion, chopped.
1/2 inch piece Ginger (about 1/2 Tbsp grated)
4 cloves Garlic (about 1 Tbsp grated).
2 Tbsps chopped fresh cilantro/green coriander.
3 Tbsps olive oil
Chilli powder, haldi/turmeric, salt.

Seasoning:
1 tsp rai/mustard
3 red chillies
1 sprig curry leaves.

Eggplant usually takes a lot of oil but I just discovered this new method of frying it which satisfies my need to watch our fat intake.
This works well if you slice the eggplant thin.
Put washed/drained/sliced eggplant in pan with no oil.
Heat on medium tossing eggplant from time to time.
It will turn light brown quickly. Then add 2 Tbsp olive oil and mix.
Eggplant will brown well and evenly.
Remove from pan when soft.
Heat 1 Tbsp olive oil in pan. Add rai, when it splutters add red chillies and curry leaves.
Add chopped onion and fry till light brown.
Add grated ginger and garlic, chilli powder and haldi and fry 2 mins.
Add eggplant and cilantro, salt to taste and mix everything.
Cover and let flavors incorporate on medium-lo heat for 2-3 mins.
The shine on the top upper right corner is half a lime on the plate...some drops of lime juice improved everything.

Delicious with hot chappattis/tortillas/in a pita sandwich or rice and dal/sambar.

3 comments:

Mallugirl said...

i make eggplant stirfry all the time and have to turn a blind eye to the amount of oil it drinks.. i am gonna try it your way and see.

maninas said...

Hi Geeta. Fantastic recipe! I simply adore aubergine, so I hope I can find some tomorrow at the market! I must try this out.

Thanks for taking part in eating with the seasons. i'll post the round-up shortly.

Nags said...

Thats a lovely entry. I make a slightly 'jiffier' version, wich has absolutely no spices, just 3-4 ingredients :)