This vegetable, to the best of my knowledge has neither bitten anybody, nor has it chased someone into a ditch. So I will never understand as to why some folks in a “certain” household run the other way when egg plants are served for dinner !
Keeping that matter aside, this baked eggplant recipe is my favorite. This is a curry baked in the oven.
Baked eggplant curry
Indian eggplants/small Italian eggplants - 6-12 nos
Chilly powder – 1tsp
Paprika – 1 ½ tsp
Finely chopped ginger – 1 ½ tbsp.
Sliced pearl onions – ¼ cup
Curry leaves – 10 nos
Coconut milk – 1 cup
Oil – 1 ½ tbsp.
Salt – 2 tbsp + to taste
Using a knife make 3-4 deep slanting horizontal cuts on one side of the the eggplant keeping the vegetable intact. Soak the prepared eggplants in salted water ( 2 tbsp water + 4 cups water, scale up according to need) for at least 30 minutes. Drain, and gently squish to get rid off excess water and pat dry on paper towels. Heat oven to 450C. Take a ceramic casserole dish and smear with 11/2 tbsp oil. Neatly arrange eggplants with the cut side facing up without overlapping, bake for 20 minutes or until the skin starts to wrinkle.While the eggplants are baking, mix the rest of the ingredients with some salt to taste in a bowl and mix well by gently pressing down with a ladle or a wooden spoon. To this mixture add 1 ½ cups of water, stir to combine and keep aside. When the eggplants look ready, pour the coconut milk mixture evenly over the egg plants. Bake for another 15-20 minutes or till the gravy is thick and bubbly. Serve with rice.