My Treasure…My Pleasure

Authentic Kerala Cuisine & much more…

Badal Jaam(Spiced-Baked Aubergine)

Posted by Annita on December 4, 2006

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.

Baked Eggplants

Baked Eggplants
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

11 Responses to “Badal Jaam(Spiced-Baked Aubergine)”

  1. Asha said

    Very elegant way to spruce up an Eggplant indeed! Looks festive:)
    Thanks Asha
    Annita

  2. Prerna said

    Hi Annita,
    Have been visiting your blog and I must say all your recipes look great. I have actually prepared the original version of this eggplant dish. It tastes awesome but does require lots of oil. So just made it once. It tasted great with chicken. Now I will try the low cal version – let’s see if the taste remains the same!

    Oh..thats good..I haven’t tried the original version..Pls let me know about it,once u tried.
    Thanks Prerna
    Annita

  3. giniann said

    That looks delicious. What is the name of the original dish?

    Its Badal Jaam..now i’ve updated the title too..
    Thanks Gini
    Annita

  4. rooma said

    great way to eat eggplant!!!!! never tried it this way…. and your presentation looks awesome!!!!! :)

    Thanks Rooma
    Annita

  5. Bhargavi said

    Looks delicious.
    Thanks for sharing.

    Thanks Bhargavi
    Annita

  6. nice dish..i have eggplants and planning to bake.Thanx for sharinh.Love shaheen version too.

    Thanks Meena
    Annita

  7. Kat said

    This looks like a great eggplant dish and simple enough to make. The way the garnish looks takes my breath away. Awesome post!

    Thanks Kat and welcome to my blog
    Annita

  8. Surya said

    Good recipe Annita.Nice presentation too.Absolutely new recipe for me.will try it for sure.

    Thanks dear
    Annita

  9. shaheen said

    nice one. i love brinjals so got another one to add to my collection.

    Thanks Shaheen…

    Annita

  10. zarina said

    Wonderful recipe..I tried it once at the Dum-Pukht restaurant at Delhi..I think it originates from Avadh..thankyou for sharing it.

    Thanks Zarina
    Annita

  11. Renuka said

    Tried this recipe tonight – came out wonderful. I did not have mushrooms and used green bell peppers instead. I also spiced up the topping mix by adding 4 chillies instead of 2 and 1/4 tsp of chilli powder. Also added juice of one lime at the end. Was wonderful with good old jeera rice and chunky cucumber raita :)

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