Badal Jaam(Spiced-Baked Aubergine)

This is a rather sophisticated style of cooking aubergines ,which is adapted from the cookbook ‘Secrets from An Indian Kitchen‘ by Mridula Baljekar.According to the author,this recipe is orginated in the royal kitchens of North India.Traditionally, the sliced eggplants are deep-fried and then topped with a spicy masala,but this is her version of reduced fat cooking.

Spiced & Baked Aubergines

See the recipe..

Ingredients:-

Medium sized Aubergines/Eggplants cut into 2.5 cum thick slices – 2
(If you wish,soak them in salted water for 10-15 mts to remove any bitterness,drain and rinse.Pat them dry with a clean cloth and keep it aside)
Large Onion finely chopped – 1
Ginger grated – 1 tbsp
Garlic cloves crushed – 5
Green chillies finely chopped – 2
Medium sized Tomato chopped – 1
Button mushroom sliced – 1 cup
Tomato puree/paste – 1 tbsp
Cumin powder – 1/2 tsp
Sugar – 1/4 tsp
Coriander leaves chopped – 2 tbsp
Salt – to taste
Oil – as needed

For Garnishing:-
Yogurt
Mint leaves/Coriander leaves
Chopped tomatoes

Method:-

Preheat broiler to high.Line the pan with foil and brush it generously with oil.Place the eggplant slices in the pan in single layer,drizzle with a little oil and spread it with your finger tips.Springle salt over the slices and rub it gently.Broil them (around 6 inches below the heat source) for 5 mts.Turn them over and broil for further 5 minutes,then remove from the heat.You can also use a grill for this.

Preheat the oven to 375 F/190 C.Meanwhile,heat oil in a pan and saute the onions until softened.Add ginger,garlic and green chillies and fry for a minute.Add cumin powder and tomato,cook for 1 minute,stir in the mushroom slices,tomato puree,sugar and salt.Simmer and cook gently for 5-6 minutes.Mix in the chopped coriander leaves to the prepared mixture,remove it from heat and divide it equally among the eggplant slices,spreading it over them.Cover the pan with a piece of foil and bake in the centre of the oven for 15-20 mts.

Transfer the eggplant slices to a serving plate.Top the slices with yogurt,garnish with mint and other veggies of your choice.Serve hot as an accompaniment.

Non-veg lovers don’t miss Shaheen’s Stuffed Eggplants

Recipe Source : Secrets of Indian kitchen by Mridula Baljekar