Eggplant Bruschetta

Eggplant or Brinjal or Aubergine, is one of those versatile veggies that you are either love or just don't like. It's no surprise that I'm a huge fan and I always try to bring Eggplant into simple dishes. Very few flavours match that of a nicely grilled Eggplant, with perfect roasted skin and soft flesh. So why not just enjoy this simplicity!

Taking the idea of Bruschetta, an Italian entree or side dish, typically made with roasted bread and topped with fresh tomato, basil, onions etc I tried creating the same with Eggplant instead of bread - the result was YUM! Those who love anything Eggplant will definitely love this one!

Here it is, my version of EGGPLANT BRUSCHETTA:

Ingredients: One medium sized Eggplant (firm), 1 tomato chopped, one red onion chopped, 1 spoon olive oil, salt to taste, herbs of your choice such as parsley, basil etc.

Make: Chop the Eggplant into thick circles (don't make it too thin as it will flop once grilled). On a griddle pan, grill/roast the circles nicely on each side with a bit of olive oil. Should take about 5 to 8 minutes each side. In a bowl, mix the chopped tomato, onion and all herbs with olive oil. Add chill powder if you like some spice. 

Once the Eggplant circles are well grilled, spoon some mixtures on each slice and serve immediately. Enjoy!

Eggplant Coconut Curry

There's something so comforting about a hot, hearty curry on a cool evening. The feeling is even better when it involves favourite veggies, in our case, Eggplant! 

Eggplant/Brinjal/Aubergine whatever you may call it, is one those vegetables that is either absolutely loved by those that are fans. As I belong to the group of Eggplant lovers, I often experiment with different combinations and this curry I tried, with it's smooth, silky texture, became an instant hit at our house!

Here it is, my Eggplant Coconut Curry:

Ingredients: 1 large eggplant chopped into semi circles (not too thin), 1 can light coconut milk, 1 onion chopped, 1 tablespoon finely chopped garlic, chilli flakes, 1 teaspoon turmeric powder, 1 teaspoon cumin seeds, 1 teaspoon garam masala, curry leaves, corainder for garnish.

Make: In a thick wide based pan, add a spoon of oil and heat chilliflakes and cumin seeds. Add turmeric powder, chopped onion and garlic to saute. Then add the chopped eggplant semi circles, curry leaves and garam masala. Roast nicely on both sides, this may take around 10 minutes. Lastly add the can of coconut milk, salt to taste and bring to boil. Garnish with coriander and serve steaming hot with rice or roti. Enjoy!

Pan Fried Eggplant

Eggplant/aubergine/brinjal fans are guaranteed to love this simple and delicious way to savour that unique flavour and texture of eggplant!

Keeping with my moto of spending less time in the kitchen and enjoying fresh, healthy and beautifully presented food, this little creation works perfectly in the equation.

Here it is, my PAN FRIEND EGGPLANT :)

Ingredients: 1 full sized eggplant, 2 green chillies, 1 teaspoon garlic paste, 1 small onion chopped, 1 teaspoon chopped fresh ginger, handful of chopped spring onions or coriander. 

Make: Chop eggplant into thick wedges. In a thick bottom wide pan, heat a bit of oil and put in chillies, garlic paste, ginger and onion. Saute until there is an aroma, add in the eggplant wedges and some salt to taste. Pan fry on both sides for approximately 5 minutes each side. You will know it is cooked when there is a rich golden brown colour and it smells absolutely amazing! Remove from flame, sprinkle chopped spring onion/coriander and serve hot. Enjoy!

Eggplant Potato Fry

Everyone has an all time favourite vegetable that they would include in any possible dish possible..! The humble eggplant (or aubergine or brinjal) is that very favourite of mine. Whether it's Indian, Asian or Italian cuisine that I'm cooking I'll take any chance to add some delicious eggplant :) 

On the health benefits side, it's a winner all round too. Not only low in calories and rich in antioxidants, the skin of eggplant is known to protect brain cells from damage due to free radicals. So with all these extremely great qualities, why not include eggplant as part of your regular diet!?

A regular dish in my kitchen which combines perfectly with rice, breads or roti, is my very simple EGGPLANT POTATO FRY - simple, delicious and super easy to create!

Ingredients: 1 large eggplant, 1 potato, 1 red capsicum (if desired), 1 onion, few strands coriander, for tempering - mustard seeds, cumin seeds, chilli flakes.

Make: Chop eggplant and other veggies into cubes. In a wide pan, temper the mustard seeds, cumin seeds and chilli flakes in a tablespoon of oil. Add chopped onion and saute till golden, add chopped eggplant and other veggies and saute. Add salt to taste. By the time the eggplant is well roasted and soft, all other veggies will also be cooked. Remove from flame and present it with coriander. Enjoy hot with rice, roti or your favourite breads.

Eggplant & Chickpeas Spaghetti

Eggplant lover? TICK! Chickpeas lover? TICK! Spaghetti lover??? Well you simply cannot go wrong with this fabulous dish which is personally one of my all time favourties and comfort meals! After a busy day at work or a cold winters day out...coming home to whip up this quick and easy meal is not only delicious but a joy to cook :)

Well, here it is..my protein loaded yet carb-loading treat. 

Eggplant and Chickpeas Spaghetti (which can also be made with any type of pasta).

Ingredients (for two): 1 large eggplant/aubergine/brinjal, 2 tomatoes, 1 cup of boiled chickpeas (can use canned chickpeas), handful of spring onions or spinach, 1 onion, 1 tablespoon crushed garlic, chilli flakes, salt, pepper, 1 tablespoon olive oil, spaghetti or any type of pasta.

Make: In a large dish, bring water to boil and cook your pasta/spaghetti for about 10 to 14 minutes until cooked. While this is happening, make the vegetable mixture in a non stick pan. Add olive oil, garlic, chilli flakes and onions and saute until onions are golden. Add the chopped eggplant and roast for 5 to 8 minutes until it looks golden brown and roasted. Add the chickpeas and chopped tomato, mixing well until the tomato has formed sauce. Now add in the cooked pasta/spaghetti, add salt and pepper. Mix well, add more olive oil if needed. Sprinkle with chopped spring onion and serve hot. Enjoy!!

Spicy Eggplant Curry

Who loves eggplant/aubergine/brinjal??? I would say most do, especially with some spice to tickle the taste-buds! Although it is low in nutritional benefits, it is also low in fat :) When you really love something you always find the positives in it...!

Eggplant dishes are a regular in our household and our favourite is my Spicy Eggplant Curry. Main ingredient is lots of fresh eggplant and you can use any other vegetables you choose to add to this deliciously spicy curry. Serve with hot rice or rotis and it's definitely a winner on any dinner table!

Here it is, my Spicy Eggplant Curry.

Ingredients for two serves: 1 large eggplant or couple of smaller sized, a few different vegetables (I used 1 capsicum, 1 tomato, 2 carrots), 1 onion chopped, 1 teaspoon crushed garlic, chilli flakes, cumin seeds, mustard seeds, garam masala (can be bought from Indian stores), 2 tablespoons tomato paste, 1 tablespoon oil and salt.

Make: In a wide non stick pan, heat the oil and throw in the chilli flakes, cumin seeds, mustard seeds, garlic and onion. Saute on medium flame until onion is clear and there is a lovely aroma. Add in the chopped eggplant and pan fry on high flame for 5 to 8 minutes until it is looking golden brown. Now add the remaining chopped vegetables and the garam masala and tomato paste. Pan fry together, occasionally stirring. Add salt to taste. If you like more spice, add extra chilli powder or fresh chopped chillies. Cover with a lid and let it cook for 5 to 8 minutes. You will know it is done when the vegetables are fully cooked. 

Serve with hot rice or rotis and enjoy!!