Eggplant Flavored With Fenugreek, Nigella Seeds, Black Sesame Seeds, Black Pepper, Curry Leaf, and Peanut

It's been a while since I posted any new recipes here. I've been making some of the staple comfort foods that I've already posted here, plus, I've been lazy.

The never-ending title for this post is basically the ingredients list. Eggplant is eggplant: people love it or can't stand it. I am crazy about it, as can be seen from the zillion-odd eggplant recipes here featuring this gorgeous purple berry.

The spices bring in the kick that eggplant seems to lack. Also, cooking the eggplant just enough so it is tender but nor mushy brings some texture to this dish that can be appealing.

Ingredients
 6 Italian eggplants, sliced into long wedges
1 medium onion, sliced thinly

spice/flavoring:
1 tsp fenugreek seeds
½ tsp nigella seeds
1 tsp sesame seeds
1 Tbsp whole black peppercorns
6 to 8 curry leaves
2 Tbsp roasted peanuts

salt to taste
½ tsp turmeric powder
1 Tbsp freshly grated ginger
2 Tbsp vegetable oil for sautéing

Preparation

1. Toast the spice/flavoring ingredients on medium low heat till aromatic, just a few minutes, then cool a bit and grind to a coarse powder and keep handy
2. Heat the oil in a pan, add the grated ginger, turmeric powder, onions and the cut eggplant; sprinkle some salt, stir well and cook till partly done
3. Add in the spice/flavoring powder from step 1 and toss to incorporate well, continue cooking till eggplant is cooked to your liking
4. Garnish with cilantro and serve warm as-is or with a side of brown rice or quinoa

Stuffed Baby Eggplant with Sweet-and-Sour Peanut Filling

It is no secret that I love eggplant, as evidenced by the wide array of Eggplant Recipes shared here. While I don't eat eggplant everyday, it does seem like I am rather partial to it. On and off I avoid nightshade family which include eggplant, peppers, tomatoes, and potatoes to help the gut recover. Choosing ripe red peppers and ripe red tomatoes and and ripe purple eggplant seems to work so far.

Small Indian eggplant, when ripe, is just a little bigger than a large egg and perfect for slitting and stuffing to make spicy dishes. This time, the flavorful sweet-and-sour masala paste for stuffing is made with peanuts, tomatoes, dry red chilies, plus my favorite combo for sweet-and-sour: tamarind paste + grape molasses.

[Disclaimer: I have no affiliation with these brands, these are just the ones available where I shop]


Simply grind the masala paste, make cross-wise slit in the eggplants and slather the paste inside. Reserve some of the paste for the gravy, if preferred.

Ingredients
For the peanut masala paste:
½ cup dry roasted peanuts
4 to 5 dry red chilies
1 medium tomato, chopped
2 Tbsp grape molasses
2 Tbsp tamarind paste
salt to taste

2 Tbsp vegetable oil or safflower oil
water as needed

Preparation

1. Masala Paste: Combine the peanut masala paste ingredients, grind to a smooth paste and keep handy
2. Slit-and-Stuff Eggplant: Make two slits in the eggplant perpendicular to each other keeping the stem intact; slather the masala paste into the crevices by gently opening up the slits
3. Cook: Heat oil in a pan, add any reserved masala paste and sauté ; then, arrange the slit-and-stuffed eggplants gently, splash some water and sprinkle some salt, cover and allow to cook over medium heat; turn the eggplant gently to cook all sides evenly till cooked through but still intact
4. Serve with Basmati rice or naan; or just enjoy it as-is, like an appetizer

Fire-roasted Eggplant Gothsu

Gothsu  (Gojju) is a fairly common tamarind-based fire-roasted eggplant dish in south India. As always, there is a general principle on what ingredients to be added in what proportion, but is always adjusted to each family's tastes. Some prefer a sprinkling of brown sugar to bring out the flavors  and add a mild sweetness, while others frown upon brown sugar in any of the spicy tamarind-based sambar and gothsu and other curries.

Fusion cuisine being my specialty, this dish did not confine itself to the bounds of traditional south Indian formula based on sambar powder.

Instead, Mekelesha and Mitmita spice powders from Ethiopia brought in that warmth and spiciness that gothsu is relished for.

It is rather fun to char the eggplant over open flame in my gas stove. For a blend of flavors, I went with fire-roasting some red and yellow bell peppers and pan-roasting cherry tomatoes for the recipe.

Ingredients
2 long Ichiban or Neon eggplant
1 red bell pepper
1 yellow bell pepper
10 cherry tomatoes
1 medium yellow onion, finely diced
1 Tbsp finely grated ginger
2 Tbsp coconut oil
2 Tbsp tamarind concentrate
1 Tbsp brown sugar
1 Tbsp Mekelesha spice powder
1 tsp Mitmita spice powder
½ tsp turmeric powder
salt to taste

Preparation

1. Fire roast the eggplant, bell peppers, and roast the tomatoes in the oven or pan; allow to cool a little and dice finely
2. Heat the oil in a pan, add the onions, ginger, a pinch of salt, and turmeric powder; sauté
3. When onions are translucent, add the roasted veggies, tamarind, spice powders and brown sugar, stir to combine; add a splash of water as needed, cover, and allow to simmer till flavors meld
4. Taste and adjust flavors; garnish with scallions and cilantro
5. Serve warm with basmati rice or naan or roti

Fenugreek Sesame Oregano Cumin Stuffed Eggplant

There is something beautiful in the shapely elegance, the careless asymmetry, and the deep velvety purpleness of the Eggplant that has always attracted me.

Of course, having grown these beauties at home for almost a decade now, and knowing that not all of them are purple (think orange!), and not all of them sport the same uniform looks, I'd like to think that their differences add to their charm, for sure.

They are not always in season, and I try to eat local, so, it doesn't always work out that I find the right eggplant for the price and origin I am comfortable with. But, when I found these young Black Bells at the market, I couldn't pass them up.

Stuffing vegetables is always fun, mixing up the spices and grains to suit the mood and the vegetable at hand:

Bitter gourd, Bitter melon, Ridge gourd, Snake gourd, Kohlrabi, Zucchini, Danish Squash, Acorn Squash, Scallop Squash, Bell Peppers, Brussels sprouts, Okra, Sweet Potato Skins, Portobello Mushrooms, and of course, Eggplant!

This time, I wanted to bring in the goodness of fenugreek and sesame to the mix. Simmered in a tomato-based sauce, these slit-and-stuffed eggplants were quite a treat, enjoyed even more as leftovers when flavors have had a chance to settle.

The kale in my garden has matured, flowered and gone to seed. Kale flowers get sprinkled on salads when they are handy in the garden. They make a fun garnish for spicy dishes, bringing in their sunny yellow to the dish.

Ingredients
Medium eggplants that are easy to slit and stuff
Oil
Salt to taste

For the spice mix powder:
1 Tbsp sesame seeds (white or black is fine, I went with white)
2 Tbsp dried fenugreek leaves
1 Tbsp dry oregano leaves
1 tsp cumin seeds
2 Tbsp coriander seeds
2 dry red chilies

For the sauce/gravy to simmer in:
½ cup chopped onions
½ cup chopped tomatoes
6 cloves of garlic
1 Tbsp grated ginger
2 Tbsp raw almonds, soaked in water for about 10 minutes

Preparation

1. Slit the eggplant cross-wise, like a plus sign, to separate out the quarters, but still held intact at the stem-end
2. Rub the insides of the eggplant with some salt and let it sit
3. Grind the spice mix to a powder; stir some of it with some oil to make a paste
4. Slather this paste into the slits of the eggplant
5. Grind the sauce ingredients to a fine paste
6. Heat some oil in a pan, add this paste and a pinch of salt, saute till rawness of onions is gone
7. Add some water and stir well to make a slightly runny sauce consistency, then, place the slit-and-stuffed eggplants into this runny sauce, cover the pan, and allow to simmer till eggplants are cooked and the sauce thickens
8. Turn the eggplant partway, carefully, so, all sides get cooked evenly while still retaining their wholeness
9. Serve warm with naan or basmati rice

Fiery Charred Szechuan-inspired Eggplant

It is no secret that I love eggplant. I may not make eggplant dishes every day, but, when it is in season, I bring home as many varieties as I can find at the market, plus I grow my own favorites in the garden every year when it gets warm enough in these parts: Ichiban, Black beauty, Cloud Nine, Casper, and some heirloom varieties that I can find.

Any variety will be fine for this recipe. The sauce glaze is fairly standard as well. The extra step that boosts this recipe is the initial brining, and then charring over open flame a bit before braising in the sauce.

Ingredients
Brine: ¼ cup salt in 4 cups water
1 medium globe eggplant, cut into thick pieces lengthwise

Sauce:
2 Tablespoon dry white wine
2 Tbsp low sodium soy sauce
1 Tbsp Zhenjiang vinegar
1 Tbsp mirin
1 Tbsp Nam Prik Pow if available, or Sambal oelek

Chopped Thai red chilies, sweet red bell peppers
4 to 6 garlic cloves, crushed
1 tsp sesame oil

Preparation

1. Soak the eggplant slices in brine while assembling the other ingredients, for about 15 minutes
2. Heat the sesame oil in a pot, add the garlic and chilies and peppers and saute till aromatic
3. Add the sauce ingredients and allow it to simmer
4. Remove eggplant from brine, pat dry and char it over over flame: I use my roti grill for flame roasting
5. Drop the charred/flame roasted eggplant in the simmering sauce, cover and allow to cook over low heat for slow braising
6. Remove the lid when eggplant is mostly done but still firm, not mushy, toss it well till sauce thickens
7. Serve warm with steamed rice

Kohlrabi Eggplant and Lentils with Kale Basil Rice

The last of the Italian basil from the garden needed to be used up. So, the basil, plus a few Lacinato kale leaves from the garden came together for the delicious Basil Kale Rice.

The heady aroma of Italian basil, plus some coconut oil, along with kale makes this rich green rice a meal of its own, especially when topped with some toasted walnuts and black currants.

Here, I serve the Basil Kale Rice on the side, with the Kohlabi, Eggplants, and Lentils stew, slow-cooked with layers of flavors.

Ingredients for the Basil Kale Rice:
½ cup finely chopped basil leaves
1 cup finely chopped Lacinato kale leaves
1 Tablespoon coconut oil (or any preferred oil)
2 cups cooked brown rice
salt/seasoning to taste

Preparation
Heat the oil in a pan, add the finely chopped basil and kale, sauté till aromatic, add some salt and seasoning; then stir in the cooked rice. That's it.

Ingredients for the Kohlrabi, Eggplant, Lentils Tagine/Stew:
½ cup green lentils, soaked
1 medium kohlrabi bulb, sliced
1 medium globe eggplant, sliced
1 green bell pepper, chopped chunky
1 medium yellow onion, sliced
3 green chilies, sliced
5 cloves of garlic, crushed
1 Tablespoon grated ginger
2 cups vegetable broth or water
a few threads of saffron, soaked in a few Tablespoons of warm water (optional)
¼ cup freshly chopped parsley or 2 Tablespoon dried parsley
1 teaspoon each of marjoram, thyme, oregano
Juice of 1 lemon, plus lemon wedges to serve on the side
a few tablespoons of oil

Preparation

1. Heat oil in a pan, add the garlic, ginger, chilies, and onions, a pinch of salt and sauté
2. Add the green lentils, broth or water, cover and allow the lentils to par-cook to medium doneness
3. Then, add the kohlrabi slices, green bell peppers, the saffron water, if using, all the herbs and spices, a sprinkling of salt, cover and cook on medium-low heat till kohlrabi and lentils are done.
4. Meanwhile, heat some oil in a pan and brown the eggplant slices, just till the outsides are golden brown
5. Arrange the browned eggplant slices on top of the lentils and kohlrabi, cover and cook till eggplant is soft but not mushy
6. Off heat, splash some lemon juice before serving

Home Garden Eggplant, Kale, Chard, Mint Rice with Lemon Cucumber Cherry Raita

Summer has been rather hot around here, and I haven't been cooking anything new or interesting. Just the same trusted comfort foods. And a lot of salads. Home garden lettuce and kale have come in handy for the salad base so far.

Ichiban eggplant, kale, chard, mint and chilies from the garden came together for this simple Indian rice dish flavored with mild spices like cumin, coriander, turmeric, plus star anise, cardamom and cloves, along with some crushed ginger and garlic.

Typically, raita is a cooling yogurt accompaniment served with spicy dishes in India. This time, I went with lemon cucumbers from my garden (pictured in the right bottom corner of the collage above), plus some mint and cherries, as well as colorful mini peppers and red onions.

Spicy Lentil Balls with Kale, Eggplant, Bell Pepper, Zucchini

Lentil balls (Paruppu urundai) sambar was a favorite when I was young; and of course, my mom made the best lentil balls sambar. Growing up vegetarian, and looking back at the amazing array of vegetarian foods I got to eat, I am always eager to share some of these recipes with friends who feel limited by their choice of vegetarian diet - salads are fine; steamed broccoli and cauliflower are nice; creamed corn and blanched green beans are wonderful, but that is not all. There's so much more.

Anyway, lentil balls can be made ahead (as in the paruppu urundai kozhambu recipe), steamed and then frozen for later use. Thaw before incorporating it in recipes. This time, I added some tomato paste, sambal oelek, cayenne pepper powder and paprika to the soaked-and-ground lentils before forming balls and steaming them. Hence the "spicy" lentil balls.

The combination of bell peppers, eggplant and zucchini is quite irresistible for me. Sauteing these three with some red onions and a touch of garlic, with a sprinkling of salt and turmeric powder gives off a heady aroma that is utterly appetizing.

Ingredients
6 to 8 lentil balls
2 cups chopped kale
1 cup diced eggplant
1 cup diced zucchini
1 cup diced green bell pepper
½ cup diced red onion
1 tsp turmeric powder

2 Tbsp tomato paste
1 Tbsp minced garlic
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp sambal oelek
1 tsp brown sugar
salt to taste
oil as needed
water as needed

Preparation

1. heat the oil in a pan, saute the onions, garlic, tomato paste with a dash of salt and turmeric powder
2. add the rest of the veggies and spices, a cup of water, cover and allow to simmer
3. slide in the steamed lentil balls and simmer till the flavors infuse into the balls
4. serve warm with basmati rice or roti

Quinoa Fritters with Eggplant, Kale, Zucchini and Mushrooms

I had ground up some quinoa to stock up on quinoa meal, about fine corn meal consistency, to make vegetable porridge. And used some of it to make these griddle cake-like fritters loaded with veggies.

Of course, the outsides got a bit too well done on the cast iron skillet, but, the insides were moist and cooked; the taste was just fine, so we enjoyed it with some chutneys.

1. Finely grate eggplant and zucchini, squeeze out excess water and keep handy
2. Finely mince kale, onions, and mushrooms
3. Add seasoning to taste
4. Fold in the quinoa flour or meal, adding a little water as needed to make the batter about pancake consistency; alternately, keep water to a minimum to shape into patties
5. Cook on a medium hot cast iron skillet
6. Serve with tomato chutney and coriander-mint chutney

Farro Eggplant Kale Casserole

Farro cooks chewy and moist in a rice cooker with 2 cups water/stock per cup of farro. Sliced zucchini, sliced eggplant, sliced tomatoes, kale are are good layers to add to this casserole. This time, I went with whatever was handy. Casseroles are perfect to use up leftovers.

Ingredients
2 cups cooked farro, seasoned
½ cup seasoned ricotta cheese
½ cup colby jack cheese, grated
½ red onion sliced thinly
½ cup sliced black olives
1 cup seasoned cooked ground turkey (optional - I use TVP instead)
1 long Chinese eggplant, sliced into rounds
1 cup chopped kale


Preparation

1. Assemble in layers: onions, farro, ricotta, olives, colby jack, eggplant, farro, TVP or ground turkey, ricotta, kale, olives colby jack
2. Cover with an aluminium foil and bake in 425°F oven for about 30 minutes
3. Top with thin sliced zucchini and serve warm with cucumber raita

Eggplant, Beetroot and Tofu with Curry Leaves and Oregano

Some curry leaves, spring onions, and oregano leaves garnish this simple sauteed dish. The flavors are derived from southeast Asian cuisine - a bit of tamarind, dry red chilies, ginger and garam masala.

Ingredients
2 cups Eggplant, cubed
1 cup cooked Beets, cubed
2 cups Tofu, cubed

6 Curry leaves, some torn, some whole
1 Tbsp fresh oregano leaves (optional - I had it handy in the garden)
1 Tbsp chopped spring onions
4 dry red chilies, broken into small pieces
1 Tbsp grated ginger
1 Tbsp tamarind concentrate (sold as Sour Soup Mix in Asian stores)
2 Tbsp Bragg Liquid Aminos
1 Tbsp garam masala powder
1 tsp demerara sugar or jaggery or brown sugar
1 Tbsp chili oil
1 Tbsp sesame oil


Preparation

1. Heat the oils in a pan; add the broken chilies, grated ginger, torn curry leaves (reserving whole curry leaves for garnish)
2. Add the tofu, beets, and eggplant, saute to coat with oil, add the rest of the flavoring ingredients, add a splash of water, cover and cook till eggplant is done
3. Garnish and serve warm with rice

Indian Baby Eggplant in Rich Coffee Infused Sauce: Bhagare Baingan with a Twist

One of the things that gets me into the kitchen every day to cook for my family is the endless possibilities for combining flavors and spices and arriving at a dish that is tailored to our palates, and nourishes and satisfies us all.

That, and the opportunity to get a bit creative and take liberties with the recipes I grew up with, as well as incorporating ingredients from cuisines of the world for a fusion infusion.

Kathrikkai, Vazhuthananga, Badhanekayi, Vankaya, Baingan... so many names for this pretty purple fruit in India.

Bhagare Baingan is a dish packed with flavor, built layer by layer, involving a multi-step process that results in the slit-and-stuffed baby Indian eggplant floating in a rich aromatic gravy.

I do take shortcuts and use substitutions on and off. Why? Well, Why not? And, because I can. And because I am curious to see if any other combination gives me just as much satisfaction.

This time, I had a cup of brewed decaf espresso roast coffee ready and wanted to see how it affected the flavor of this delightful dish that I enjoy often in its traditional form.

Also, I skip the first step of frying the slit eggplant to par-cook before simmering in the sauce, and directly simmer the eggplant in the sauce.

Ingredients

For the Masala Paste:
2 Tbsp roasted peanuts
2 Tbsp grated coconut
1 Tbsp toasted sesame seeds
1 teaspoon toasted poppy seeds
1 Tbsp cumin powder
2 Tbsp Tamarind concentrate (sold as Sour Soup Mix in Asian stores)
1 Tbsp brown sugar
1 teaspoon hot chili powder
1 teaspoon neutral-flavored oil
½ teaspoon salt

Veggies:
About 8 small baby Indian eggplants

Curry sauce:
1 cup (8 oz.) brewed decaf espresso roast coffee (or any dark, unflavored coffee, caffeinated or not)
¼ cup vegetable stock
¼ cup mirepoix - finely chopped celery, onions, garlic
1 Tbsp tomato paste
1 Tbsp ginger-garlic paste
1 Tbsp neutral-flavored oil (or ghee, if handy)
salt to taste

Garnish Finish:
½ teaspoon cumin seeds
½ teaspoon fennel seeds
¼ teaspoon nigella seeds
2 dry red chilies, broken to pieces
a handful of fresh curry leaves

Preparation

1. Masala Paste: Grind the Masala paste ingredients and keep handy
2. Slit-and-Stuff Eggplant: Just like for the Indian baby eggplant curry, slit the eggplant and stuff it with the Masala paste; there will be plenty of Masala paste, so reserve the remaining for the curry sauce
3. Curry Sauce: In a pan, heat some oil or ghee; add the mirepoix, saute; then add the ginger garlic paste and tomato paste, a dash of salt and saute some more; add the remaining Masala paste left over from stuffing the eggplant, saute a bit more
4. Simmer: Add in the coffee, stock, stir to incorporate; and place the slit-and-stuffed eggplants in the sauce, turn the heat to low, cover and allow to simmer; turn the eggplant every 5 minutes or so to cook all sides evenly, checking to make sure the sauce is not too dry (add water as needed); turn off heat when done
5. Garnish: heat oil or ghee in a small pan, when the oil shimmers, add all the ingredients listed for the Garnish finish; wait till cumin seeds pop and curry leaves turn a bit crisp; remove from heat and pour over the finished eggplant curry
6. Serve with warm basmati rice or naan or roti

Five-Spiced Coconut-Stuffed Eggplant

Stuffed baby eggplant in rich tomato-based gravy, pan-sauteed stuffed baby eggplant, and spice-stuffed baby eggplant pilaf are all the usual favorites. Each time, I vary the stuffing slightly, depending on available ingredients and what the mood calls for.

This time, the stuffing is coconut-based, with panch phoron spices. And, instead of baby Indian eggplant which is a nice egg-shaped flavorful fruit, I used the long Chinese eggplant, cut in half to fit in my pan.

Ingredients:
For the stuffing:
¼ cup  dry grated coconut
1 tsp black cumin seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp whole black peppercorns
2 dry red chilies
½ tsp cane sugar
¼ tsp salt

Other:
2 long Chinese eggplant
herbs for garnish: cilantro, mint, rosemary, fennel
salt to taste
a few tablespoons of canola oil for pan-cooking

Preparation

1. Stuffing: Toast the seeds, then combine all the rest of the stuffing ingredients and grind to a fine paste adding a little water as needed
2. Eggplant: Cut the eggplant in half lengthwise to fit in the pan, or leave it whole if it can be cooked whole in the pan; then, with the ends intact, slit the eggplant lengthwise halfway and again crosswise to make quarters as in the picture
3. Pan-cook: Slather the stuffing into the slits in the eggplant, tie with a cooking twine if desired; heat oil in a pan for shallow frying; place the stuffed eggplants in the hot oil, sear one side; turn the eggplants, cover and allow to cook till done, turning as need to get all the sides
4. Garnish: I used some fresh mint, oregano, and rosemary from my garden, but, cilantro, curry leaves, spring onions, anything is fine for garnish. Serve warm with roti or rice.

Rice Pilaf-Stuffed Baked Globe Eggplant

1. Cut a large globe eggplant in half lengthwise, score the cut side, brush with oil, place cut-side down on a roasting pan and cook in a 425°F oven for about 25 - 30 minutes, checking partway to make sure eggplant is getting cooked through
2. Meanwhile, make the vegetable pilaf or biriyani and keep handy for stuffing
3. Remove the eggplant from the oven, scoop out the cooked pulp and save it for making baba ghanouj or ajvar; then reduce the oven heat to 350°F 
4. Fill the scooped out cavity with the fragrant rice pilaf and return to the 350°F oven and bake for another 5 minutes, then top with grated cheese if preferred and bake another 5 minutes till cheese melts
5. Garnish with dried fruits and herbs, if preferred, and serve warm with cooling cucumber raita

Mint Almond Flax Encrusted Pan-fried Eggplant Slices

Essentially a breaded eggplant recipe, much like for Eggplant Parmesan. But, rather than breadcrumbs, this recipe uses Almond, Flax meal and a bit of TVP for the crumb coating; and instead of egg for binding, buttermilk is used.

Ingredients
One small globe eggplant, sliced thin
Canola oil for shallow pan frying
½ cup buttermilk (more as needed) - in a shallow dish ready for dipping

Crumb coating:
¼ cup Almonds
3 Tbsp Flax meal
¼ cup TVP
8 to 10 Fresh mint leaves
1 Tbsp smoked paprika
salt to taste

Dusting:
½ cup brown rice flour (more as needed) in a large flat plate

Preparation

1. Salt the eggplant slices, allow to sweat on a towel, rinse, pat dry, keep handy
2. Combine the ingredients for crumb coating and grind to a fine powder
3. Heat a tablespoon of oil in a cast iron skillet
4. Dust an eggplant slice in flour, dip in buttermilk, then press down on the crumb coating till a layer adheres
5. Shallow pan fry the slices in a bit of oil, one or two at a time, flipping to cook both side, till the crumb crisps up and eggplant is cooked
6. Serve warm with Mint-Fennel Pesto or Tangy Tuscan dressing or Basil-garlic tomato sauce.

Eggplant Roll Ups

So many ways to enjoy the incomparable eggplant, each with its own special merits.

These eggplant roll ups are easy to make. They work best with large globe eggplant, but I like making it with the long neon or japanese and chinese eggplant as well.

Eggplant Slices:
Slice the eggplant uniformly thin, brush with oil, sprinkle some salt and arrange in a roasting pan.
Bake for about 12 to 15 minutes in a 425 °F oven till soft and cooked but not falling apart.

Filling:
Anything goes. But here, I went with a mix of feta, cream cheese, chopped onions, chopped bell pepper, grated carrots, chopped olives, plus some red leaf lettuce for layering. Combine all but the lettuce and stir well to spreadable consistency.

Assembly:
Lay a slice of baked eggplant on a plate. Place a layer of lettuce leaves. Spread some of the filling mixture. And roll up the eggplant slice. Seal the end with some of the cream cheese filling.

Serve with tahini yogurt dressing.

Sweet Sour Spicy Bitter Melon, Eggplant, Bell Peppers

I had half each of bitter melon, long eggplant, red and green bell peppers and decided to make a sweet-sour-spicy dish. It can be served with warm jasmine rice or even simple roti or naan. The picture shows it served with a small portion of chicken breast per the Other Half's request.

I salted the bitter melon for 10 minutes; rinsed and patted dry; then par-cooked in the microwave.

For the sweet-sour-spicy sauce:
2 tbsp sambal oelek
1 tbsp soy sauce
1 teaspoon tamarind paste
1 tbsp mirin

Stir the sauce ingredients. Adjust to taste as preferred. Heat some oil in a caste iron skillet, add the veggies, saute; add the sauce stir well and cook till desired doneness of the veggies. I like them crisp-tender.

Eggplant Slices with Crunchy French Fried Onions

'Tis the season... for the crunchy french fried onions in casseroles and anything else I can think of.

A hot batch of Green Bean Casserole is a comfort food around this time, especially for my daughter and myself-- the others at home can take it or leave it. And, for us, the french fried onions is the main attraction.

This time, the love of eggplant and the love of french fried onions managed to come together for this delicious dish. Any eggplant would be fine of course, cooking time might vary based on size and thickness of slices...

Ingredients
2 Chinese or Japanese long eggplants, sliced to about ½ inch thick
2 to 3 tablespoons Sambal oelek
½ cup french fried onions
¼ to ½ cup grated cheddar or Colby jack
salt to taste
1 tablespoon olive oil

Preparation

1. Pre-heat the oven to 425°F
2. Salt the eggplant slices and allow to rest to draw out the water; drain on a paper towel
3. Brush some olive oil on both sides of the eggplant slices, arrange in a roasting pan and roast in a 425°F oven for about 15 minutes, flipping the slices over part-way
4. Spread some Sambal oelek, grated cheese and top with french fried onions on each of the roasted egggplant slices and put it back in the 425°F oven for another 4 minutes till cheese melts and the french fried onions are crispy
5. Serve warm as an accompaniment to a steaming bowl of soup for a cold winter meal.

Chard Eggplant Baked Croquettes

Jokes about its color and shape notwithstanding, these croquettes were consumed hot off the oven without much coaxing by the other adult in the family. Kids could take it or leave it. Rather than deep frying, these are baked and can get dry if left in the oven for too long.

Ingredients
1½ cups finely diced eggplant
2 cups chiffonade chard
1 small onion, finely diced
1 Serrano chili, finely chopped
1 Tbsp finely grated ginger
¼ cup chopped mint and fennel leaves
1 Tbsp sun-dried tomatoes
2 dried ancho pasilla chilies, reconstituted in water
1 cup cooked chick peas
½ tsp salt
1 Tbsp oil

For coating:
2 Tbsp chickpea flour
4-6 Tbsp breadcrumbs

Preparation

1. Pre-heat the oven to 400°F
2. Heat the oil in a pan and sauté all the ingredients, except chickpea, chickpea flour and breadcrumbs
3. Combine the sautéed ingredients with cooked chickpeas to make a thick dough to shape into croquettes
4. Add a bit of chickpea flour as needed if the dough is too sticky or loose
5. Coat with breadcrumbs and bake in a 400°F oven for about 20 mninutes, checking half way
6. If the inside is not fully cooked leave on for another 5 minutes or until done
7. Remove from oven and serve with favorite dipping sauces

Smoked Eggplant Relish: Baingan Bartha

With texture similar to Baba Ghanouj, smokiness close to Chutta Kathrikkai Pachadi, and flavor that is rich and deep, Baingan (eggpant) Bartha is a side dish that takes center stage every time I make it.

The recipe here is tweaked to suit my taste: the masala paste can be made in advance and stored in an airtight container in the fridge for a few days. Use it to make chicken curry or my favotire cauliflower korma.

Ingredients
2 long eggplant, roasted, finely chopped or mashed
¼ tsp Tamicon® tamarind paste
1 Tbsp sesame oil

Masala paste:
4 cloves of garlic, chopped
2 Tbsp grated ginger
½ tsp poppy seeds (khus-khus from Indian stores)
1-inch piece Indian cinnamon bark
2 -3 dry red chilies
1 tsp coriander powder
1/3 cup stewed tomatoes
½ medium yellow onions, chopped

optional: tempering with cumin and mustard seeds

Preparation

1. Combine the ingredients for masala paste and blend to a fine smooth paste
2. Heat the oil in a pan, add the masala paste, tamarind, mashed roasted eggplant, a pinch of salt, cover and allow to simmer over medium low heat
3. Add a few tablespoon of water as needed to continue simmering till flavors meld, about 20 minutes
4. Serve warm with naan or roti or basmati rice