How do I make brinjal bhaji, and can I freeze it? I've got loads of fresh aubergines to use up?!
Answers: Thanks.
BRINJAL BHAJI: The addition of potatoes is optional.
On the whole, eggplants dont freeze well. The freezing process alters their texture.
Ingredients:
2 med size eggplants, long & thin
2 small potatoes (optional)
3 tomatoes
salt, to taste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric (haldi)
3 tbsp oil
3 cups water
2 tsp cilantro leaves
Preparation:
Peel the potatoes and cut into big cubes, slice the eggplant. Chop the tomatoes finely.
Heat oil in a pan, add the tomatoes, salt, turmeric powder and cook for 4-5 minutes. Add the potatoes, eggplant, all the spices, 3 cups of water and mix well. Cover with a lid and simmer the heat. Cook until the vegetables are done.
Garnish vangi batata bhaji (eggplant potato curry) with cilantro leaves and serve hot with chapati or rice
This has picture recipe for you to follow!!!
http://www.cuzza.com/recipes/brinjalbhaj...
Brinjal - 1 Oil - 2tbsp
Onion - 1 Garlic finely chopped - 2 flakes
Turmeric powder - 1/2 tsp Red Chilli - 1
Chilli powder - 1 tsp Salt - 1/2 tsp
Tomato - 1/2 Cilantro - enough of
Garam Masala - 1 tsp
Cut Brinjal and put in water. Heat oil and add onion, ginger, garlic to this and fry until
brown. Add brinjal pieces and cook for 2 minutes. Add turmeric powder, chilli powder, salt
and tomatoes. Add Garam masala and boil for 4 to 5 minutes. Garnish with Cilantro.
You can also make eggplant parmesan....
Only cooked eggplant can be frozen
SAUTEED EGGPLANTS
Peal and dice
1 pound eggplant.
In a large fry pan, heat
8 tablespoons oil
when hot add the cubed
eggplants and
1 sliced clove garlic.
Cook, stirring frequently, until nicely browned, about ten minutes. Mix with
3 tablespoons chopped parsley
and season to taste with
salt and pepper.
Serve as a side dish or hors d'oeuvre or with pasta (See next recipe).
OR TRY..
ROASTED EGGPLANT SOUP
Pierce
1 large eggplant (1 1/2 pounds)
in several places with a fork. Place in a shallow baking dish with
1 large onion, unpeeled.
Bake at 400° F until the vegetables are very soft when squeezed. (about 1 & 1/2 hours). Let cool, peel and purée in a blender or food processor. In a 2- to 3-quart saucepan, combine the purée with
3 cups chicken broth
and mix well. Bring to a boil. Add
2 tablespoons lemon juice
and season to taste with
salt and pepper.
Pour into individual serving bowls and garnish with
chopped parsely and
red pepper strips.
brinjal bhaji can be made with the same batter as other bhajis. cant be freezed .brinjal bhurtha is also very easy to make. prick brinjal with a fork and place in the oven till soft and cooked. skin and chop finely. heat 2 T oil in a pan and add finely chooped onion garlic cumin seeds cinamon and cardamom. fry til golden. add salt shilli powder and curry powder. add chopped tomatoes and fry till oil seperates. as 1/2 ts tamarind paste and brinajal with water if necessayr and cook until desired consistency.
What I would do is roast the aubergines and then scoop them out, and freeze the flesh in apcket for a recipe at a time, I roast them, scoop out, then refrig the mass and then portion it into a 2 cup size into a sealing bag, here in Canada I can get zipper top style, lay them flat on a tray or in the freezer, let them get hard, then pile them in the back of the freezer until you need them.
I like to make chutneys, bhajis and a eggplant curry in the Goan style, you might have to drain them after you defrost them, even add some garlic and ginger to the mash so it is an add in thing to your dishes, with leftover dal and a bag of the aubergine, a channa dal batter, you will have a nice pakora appetizer mix.