RECIPES: Must-try aubergine dishes for the weekend

Grill it, roast it or smoke it: aubergine is a perfect meat replacement across cuisines

Grill it, roast it or smoke it: aubergine is a perfect meat replacement across cuisines

Owing to its intense, smoky flavour, aubergine has long been used as a substitute for meat by vegetarians and vegans. In this edition, our expert chef whips up quick no-flour ravioli with aubergine (eggplant) and the winning reader’s recipe gives it an Indian twist.

Aubergine Ravioli

Recipe by: Anil Jayprakash, Executive Chef, AKA, Worli

Serves: 2; Preparation time: 30 minutes

Ingredients

Pine nuts: 5g; Fennel seeds: 5g
Capers: 5g; Raisin: 10g
Yellow zucchini: 10g; Green zucchini: 10g
Red pepper: 10g; Yellow pepper: 10g
Red wine: 10ml; Baby mozzarella: 10g
Aubergine: 8 slices;Tomato sauce: 30g; Basil: 2g

Our expert chef whips up quick no-flour ravioli with aubergine. (Photo: Aalok Soni/HT)

Method

1. Cut all the vegetables into small cubes. Soak raisins in red wine.
2. Slice the aubergine (each slice should be 1mm thick). Bake the slices for 20 to 30 seconds at 180 to 200 degree Celsius.
3. Heat the oil in a pan. Add onion, garlic, chopped vegetables and fennel seeds.
4. Once the vegetables are cooked (they should wear a charred look), add the tomato sauce.
5. Take the pan off the flame. Add basil, pine nuts, capers and chopped soaked raisins. Season the mixture with salt and pepper.
6. Take two aubergine slices, lay a teaspoon of mixture and mozzarella on it. Fold it into a half moon shape.
7. Heat some oil in a pan and place the stuffed aubergine pieces and cook till golden brown.

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Winning reader recipe - Punjabi baingan bharta

Punjabi baingan bharta.

Recipe by Ami Memaya; Serves: 4; Preparation time: 40 minutes

Ingredients: 

Eggplants (medium-sized): 3; Vegetable oil: 2 tbsp
Cumin seeds: 1 tsp; Onions (chopped): 2
Garlic paste: 1 tbsp; Ginger (grated): 1 inch piece
Green chillies: 2; Tomatoes (chopped): 2
Coriander powder: 1/2 tsp; Cumin powder: 1/2 tsp
Garam masala: ½ tsp; Coriander: 2 tbs

Method:

1. Roast the eggplant on a burner, on low flame setting. Make sure the eggplant looks charred. Peel the skin and mash the flesh.
2. In a pan, add cumin seeds and let them splutter. Next, add onions, add garlic and ginger and fry for a minute.
3. Add in the tomatoes, spices and stir well for 3-5 minutes. Add in a little water if needed.
4. To the mixture, add the mashed eggplants and cook for a few minutes. Add salt as needed.
5. Cook for another minute and add coriander leaves for garnish.
6. Serve with hot chapatis.