Eggplant is a love or hate kind of a vegetable. Most of our household belong to the latter. A reason that this is my first eggplant dish on the blog:). In the words of one of my friend, ‘this is a curry even a non-eggplant lover would enjoy’.
It’s just that growing up I was never fond of aubergines/eggplant and dad would sit next to me for hours staring and waiting for me to take a small bite. Time would go by slower than normal..tic toc tic toc. I didn’t give up, I didn’t eat. He gave up..poor dad. Although not a big fan then, now I am. I have found a formula that I love. Just that now, hubby will eat a burnt toast but not eggplant and he is the most non fussiest person I know. Oh well…to our post.
Let me introduce you to Rakhee from Box of Spice . I have known and have followed her blog for years now. One of my favorites among many from her is Chaat Masala Chickpea Salad . I subscribed immediately and have enjoyed her blog since then. Thanks to Instagram for bringing us closer. After getting to talk to her, loved her personality even more. We clicked. I was thrilled when she asked me to take over her blog for a few days. I’m grateful for the opportunity. What a perfect season to share our spaces.
So, when I asked her what she liked, without a second thought she said ‘eggplant’. It was eggplants then. I honestly don’t make a lot of it and this is the only one I make and bhaingan bhurta(mashed spiced aubergine). This was a perfect time to share my fancy spiced potato-chickpea stuffed aubergine with a mild tomato-almond curry.
A vegetarian’s delight and a treat to have on your holiday table.
Tips on how to cook and prep for a perfectly smooth & silky Eggplant:
- When buying eggplant look for firm, when you press it should bounce back lightly. If you don’t plan to use them immediately, keep them in a crisper drawer of the refrigerator and not for more than 4-5 days.
- The skin is edible, I prefer to cook with the skin. But, you can peel them into stripes or fully. The skin can be tough at times. Another important thing is to peel them when you are ready to roast and cook, because they do discolor very fast.
- Roasting them in the oven or roasting them on an open fire(grill) brings out the sweetness and it’s the best way to cook them.
- Salt them a little to remove bitterness before roasting them in the oven. They can be quite bland, so you want to flavor them well. Cook them on a 400 degree oven for 15-20 minutes flipping them midway.
- They are like sponges, so flavor them and drizzle lightly with oil for utmost flavor.
Please check out my guest post and a for the recipe please visit BOX OF SPICE.
Please Hop to her blog to check Rakhee’s page out . You can find the recipe on Rakhee’s BOX OF SPICE.
Thank you.
Luv
Asha
I love eggplant rolls in tomato sauce and these look out of this world delicious!
As usual awesome job A!
Thanks you so much Mike.
xoxo
Beautiful pics n awesome recipe as always. Eggplant,sauce n potato masala sounds so zesty n yummmy! Dads r the best…miss mine even more after reading this post. They tried their best to feed us healthy meals n will follow their steps? Hugs.
Thanks Bansi. Hope you get to try it out. Yup, dads are awesome.I miss your dad too:(. <3
These look amazing Asha ! Love eggplants!!!
Thanks lovely. Happy Holidays!!
I love beautiful and healthy real food like this, Asha. Wonderful clicks, as always!
Thanks so much Angie.
What lovely words Asha! I’m so glad to have you as a friend…
This dish looks so awesome and I’m going to make it tomorrow. Yay!
The tips are great btw.. 🙂
I meant every single word. You are awesome and so is your blog luv. I am looking forward to our growing friendship. I cannot wait for you to try it out..yay.
Hugs my dear.
Another beautiful recipe! I need to know what’s in that sauce. I love eggplant, especially bhaingan bhurta. I also love it in lasagna or in eggplant napoleon. You are totally right – they are like sponges. So they can become so flavorful if you cook and spice them just right.
xx Yasmin
http://banglesandbungalows.com
You truly will love this recipe if you love eggplant napoleon. Do check it out.
Happy Holidays!!
Yum, this looks absolutely wonderful!
Thanks my dear.
I didn’t know I loved eggplant until several years ago…little did I know I’d never had it cooked properly. haha I can’t get enough of it, and these stuffed eggplant rolls look so comforting for this time of year! Hope you enjoy Christmas break with your family!
Haha..I know, I had no clue too until my mom visited here. Thanks so much Marcie. I am sure you are enjoying your break.
Happy Holidays lovely.xx
You always have something delicious and beautiful waiting for us here, Asha. Thank you for that and hope 2016 brings you lots of inspiration and joy!
Growing up, I hated eggplant – slimy, mysterious…I didn’t get why my mother liked it so much. Now, I am a convert. I love eggplant and want to learn more ways to cook and eat it. This is wonderful!
These look really great Ash! We both love eggplants ourselves, and Panos’ parents have a huge steady supply from their garden from June to mid-November! So we’re always looking for new ways to enjoy them! Thank you for the delicious idea!
PS Have you tried hunkar begendi? It’s a Turkish recipe with mashed smoked eggplants and tomato beef stew that’s excellent! Perhaps it’s a way to make the family love the humble eggplants:)
xoxoxo
This is gorgeous Asha. I don’t have words. This dish looks so elegant for Indian food, you made Indian eggplant look elegant. Has an Italian look to it. Very nicely done.