A light but filling, succulent and spicy dish that will serve 4 to 6...The recipePeel 2 medium onions and roughly chop them. Halve and thickly slice 2 medium aubergines. Soften the onions and aubergines in 6 tbsp of olive oil in a large, deep pan. As the vegetables soften, add 2 peeled and thinly sl...
We turn up the heat on a selection of your best blackened recipes.Burnt might not sound the most appetising theme, but as usual, you lot were on fire - introducing me to the joys of charred rice in no fewer than three different ways this week. Those bitter burnt flavours work particularly well with ...
Brighten up your bleak February evenings with a touch of stodgy Mediterranean magic.Aubergine parmigiana (aka melanzane alla parmigiana, or parmesan aubergine, for the sake of linguistic consistency) is that rare and glorious thing: Mediterranean stodge. Despite the oft-repeated assumption that it i...
Marut Sikka cooks some fabulously tangy and spicy achaari baingan. Baby eggplants slit, deep fried, stuffed with a tangy masala and tossed.
A quick vegetarian dish as tasty as parmigiana, but less work.Chefs are often inspired by each other and this dish was a holiday invention from Diego, my head chef at Murano. We paired it with some grilled lamb on the lunch menu there, which worked really well, but I also use it as a quick vegetaria...
Surmai fish has a texture somewhat like tuna but is less dry. It is perfect for western dishes where the natural flavor requires few enhancements. Surmai fish pan fried and topped with aubergines and a tangy vegetable mix.
Brinjals cut lengthwise and stuffed with a tangy tomato and onion mixture with a hint of paprika, garlic, pepper and baked till cooked. Topped with parsley.
Rolled up slices of perfectly grilled aubergine stuffed with a divine mix of tomatoes, cheddar cheese and basil. A light dressing of balsamic vinegar, lime juice, tomato paste and oil. Topped with pine nuts and fresh basil leaves.
Chicken breast stuffed with aubergine and ham. Served with steamed beans wrapped in bacon.
Bharleli vangi means stuffed aubergines. Cook baingan the Maharashtrian way with a sweet and tangy taste. Stuffed with coconut and masalas this aubergine recipe by Chef Hemant Oberoi is easy and absolutely delicious.
Delectable aubergine salad served with a crisp toast with an onion paste spread.
Pieces of aubergine deep fried and tossed with onions, kalongi, fennel seeds and tomatoes.
Pomfret fillets coated with a cornmeal and mustard paste, fried in a spiced oil. Crusted with fried onions and served with aubergines, tomatoes and a little lemon juice.
Smoked eggplant, mashed and cooked with masalas, onion, tomato and yoghurt.
Diced eggplant and chicken mince cooked with assorted masalas, mixed pickle and tamarind paste.
Baby eggplant stuffed with boiled nuts and spices, tossed in tamarind pulp, masala and lemon juice.
Pan seared brinjal, served with tomato chutney and raw brinjal melange.
A gourmet dish by a master chef combines the unique flavors of aubergine and sweet potatoes.
Sliced aubergine rubbed with turmeric and salt and fried in mustard oil. Serve with rice and yellow dal.
Chunks of aubergine, courgettes and bell peppers skewered and grilled