Marut Sikka cooks some fabulously tangy and spicy achaari baingan. Baby eggplants slit, deep fried, stuffed with a tangy masala and tossed.
Here's for you a brinjal recipe straight from Kashmir. Brinjals cooked in mustard oil with kashmiri red chillies and varied spices.
It couldn't get easier than this. Dip the eggplants in a besan mixture, deep fry and serve!
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.
Smoked eggplant, mashed and cooked with masalas, onion, tomato and yoghurt.
Diced eggplant tossed in spices and tamarind paste.
Diced eggplant and chicken mince cooked with assorted masalas, mixed pickle and tamarind paste.
Sliced aubergine rubbed with turmeric and salt and fried in mustard oil. Serve with rice and yellow dal.
Grilled eggplant sprinkled with dressing, served with basil oil, tomato vinaigrette and balsamic reduction.
Brinjals slit and stuffed with an array of ingredients and cooked till tender.
Aubergines or Baingan stuffed full of tangy zest, try it today!
Bitter gourd and brinjals sauteed with Indian spices and served hot.
Brinjals with the ideal balance of sweet-sour tang.
Yam, potatoes, brinjals, bananas, you have got to try this!
Smoked brinjals and masalas cooked in a microwave.
A zesty platter of grilled vegetables like bell peppers, onions and aubergine. Layered with cheddar cheese, nuts and drizzled with a mild dressing.
An assortment of ingredients with cocoa powder and wine!