Sunday, 12 February 2017

Spicy Eggplant Rings

Spicy Eggplant Rings

A simple preparation worthy of a dinner party presentation? 

The eggplant also called by the French name aubergine, or the Anglo-Indian word brinjal. A vegetable commonly found all over the world. It is worth noting that many ancient cuisines include this creamy vegetable in their tradtional foods. The Persian, Syrian, Arabic, Greek, Italian, Spanish, French and Portuguese food all have a love for it. The Thai, Indian and Parsi Food are no exception either.
There are many types of eggplant, the most common being the bell shaped variety which can be large, medium and small. The long narrow Japanese variety is also common place in North America. While the shaded, beautifully plump round Sicilian aubergine with deep wedges is a variety that is often seedless and mostly sweet. And then there are the small oval egg shaped baby aubergine which are grown in a gorgeous creamy white colour and the traditional shades of purple.Have it roasted, fried or sauteed they are all delicious.





Sliced eggplant/aubergine spiced to perfection, topped with yogurt











2 large eggplants sliced in rings
1 tsp salt

2 tsp red chillie powder
1 tsp cumin powder
pinch of sugar
1/2 tsp turmeric
1/2 cup oil

Dressing
2 cup yogurt at room temperature
pinch of salt
pinch of sugar
1 cup finely chopped fresh corriander

Preheat the oven to 350F/180C
Slice the eggplants/aubergines about 3/4th of an inch/ 2 cm thick. (See picture above) and lightly salt each one.
In a bowl Mix the spices red chillie powder, cumin, sugar and turmeric in oil.
On two large baking trays, lined with parchment paper lay out all the rings of the aubergine/eggplant 
generously brush each one with the mixture of oil and spices.
Place the trays in the preheated oven and allow it to cook for about 30 minutes.

While waiting prepare the yogurt mixture. 
Once the eggplant/auerbgine is cooked, place it on your serving dish, spoon the yogurt all over them and garnish with freshly chopped corriander.

Serve immediately.

Tips

Eggplants with lots of seed sacks can be slightly bitter. You should soak the rings in salty water and wash it off to remove the bitterness to some extent.
The salted water also helps from preventing the vegetable from discolouration.

The spices should be cooked through and not taste raw.

Do not try to toss the eggplant in the spice mixture, it will not be possible to get it consistent as eggplants tend to soak in oil extremely quickly and will leave the rest dry.

The yogurt should be fresh and not tangy or sour. 

Using fresh mint leaves on top instead of corriander leaves is an option.

For more recipes and the history of origins of Parsi Food here is the link to my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

Photo credit Samira Victor-Henry

No comments:

Post a Comment