Baingan bharta
This very old yet classic Indian recipe is one of the most popular ways eggplant is enjoyed on the subcontinent.
1 kg eggplant
2 tablespoons lime juice
2 to 3 tablespoons olive oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 green chilli, thinly sliced (discard seeds for less heat)
500 gm fresh tomatoes, chopped
½ teaspoon turmeric
1 teaspoon salt or to taste
½ cup chopped coriander leaves, thin stems included
2 teaspoons masala powder
1. Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or grill, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
2. When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
3. Heat the oil in a frypan over medium-high heat, add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chilli and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
4. Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the chopped coriander and masala and turn off the heat.
5. Serve hot with warm roti or over rice.
Lamb-stuffed eggplants
with Moorish spices
Serves 4
4 whole eggplants
6 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 large red capsicum, seeds removed, chopped
1½ teaspoon freshly ground cumin seeds
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon smoked paprika
Large pinch of crushed dried chillies
500gm lamb mince
6 tablespoons tomato puree
1 cup cheddar cheese, coarsely grated
Salt and freshly ground black pepper
1. Preheat the oven to 2000Celsius
2. Cut each eggplant lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned.
3. Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red capsicum and spices and fry gently for 10 minutes. Add the lamb mince and fry for 3-4 minutes or until all the meat is lightly browned. Stir in the tomato puree and simmer for five minutes.
4. Remove the eggplant from the oven and increase the temperature to 220 Celsius. Carefully scoop most of the flesh out of the baked eggplant halves, leaving the skins with a layer of flesh about 1cm/½in thick.
5. Stir the scooped-out flesh into the lamb mixture with half a teaspoon of salt and some pepper to taste. Spoon the mixture into each eggplant shell and sprinkle with the grated cheese. Bake in the oven for 8-10 minutes, or until the cheese is bubbling and golden-brown.
6. Serve immediately.
Sichuan braised eggplant
This is one of Chef Seeto’s favourite Chinese recipes to enjoy eggplant. The special sauces used in this recipe are readily available in Fiji at Chinese shops or supermarkets stocking Chinese ingredients.
Serves 4
½ cup salt
500gm eggplant split into quarters lengthwise and cut into 3 to 4-inch lengths
2 red chillies
3 tablespoons white vinegar or rice wine vinegar
2 tablespoons Shaoxing rice wine
1 tablespoon sugar
2 teaspoons light soy sauce
1 tablespoon Chinkiang black vinegar
1 1/4 teaspoons cornstarch
3 tablespoons vegetable oil
4 teaspoons minced fresh ginger
4 medium cloves minced garlic (about 4 teaspoons)
4 green spring onions, whites thinly sliced, greens cut into 1/3-inch segments
2 tablespoons chilli bean paste (Doubanjiang)
Roughly chopped fresh coriander leaves, for garnish
1. Combine 1/2 cup salt with 1 litre of fresh water in a medium bowl. Add eggplant pieces, skin-side up, and set aside to soak for at least 10 and up to 20 minutes.
2. Meanwhile, heat white vinegar in a small saucepan until simmering. Place sliced chilies in a small bowl and pour hot vinegar on top. Let rest for 5 minutes, then add wine, sugar, soy sauce, and Chinkiang vinegar. Stirring constantly, add corn starch and stir until dissolved. Set sauce aside. Drain eggplant carefully and pat dry with paper towels.
3. Heat oil in a wok over high heat until smoking. Reduce heat to medium add eggplant, and cook, tossing occasionally, until softened and well browned on all sides. Push to sides of wok. Return wok to high heat and add ginger, garlic, and scallions. Cook, stirring and tossing constantly, until fragrant and raw bite is gone, about 30 seconds. Add chilli bean paste and cook, stirring for about 30 seconds. Pour in chilli sauce, making sure to scrape in any sugar or starch that may have settled on the bottom.
4. Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to 3 minutes (if the sauce overthickens, thin with a few tablespoons of water).
5. Transfer to a serving bowl, garnish with chopped fresh coriander leaves, and serve immediately with rice.
Chickpea and eggplant salad
Serves 4
1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
2 tablespoons extra virgin olive oil
Juice and zest of 1 lemon
2 cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped
2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds, to serve
1. Cover the red onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
2. Next prepare the eggplant. Spread the half-moon slices out on a baking tray and brush them with olive oil. Place on a high rack under the grill for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the grill until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
3. On the same baking tray, spread out the chickpeas and grill until they’re golden. Add them to the bowl of eggplant.
4. Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well.
5. Serve warm, with a sprinkling of toasted nuts.
