New Healthy eggplant recipes

Ingredients

• 4 mutton chops, pan-fried
• 1 each Baingun & fresh tomato
• 100 ml tomato sauce
• 1 gm cinnamon powder
• 100 gms rice
• 250 ml chicken stock
• 10 gms garlic chopped
• 30 gms onion, chopped
• 5 gms dried coriander
• 100 ml yoghurt sauce with mint
• Oil, for deep fry

Baingan with Mutton chops Preparation:

1. Deep-fry Baingun in oil. Heat oil, sauté onion & garlic.
2. Add rice & enough chicken stock to cook the rice.
3. Add half the deep fried Baingun.
4. Add mutton chops.
5. Sprinle cinnamon powder.
6. To make Baingun chops, cut the remaining lengthwise & dry it in the oven.
7. Serve rice wit mutton & Baingun chops with tomato & yoghurt sauce.

Ingredients

• 1 cup Baingan, diced & cooked until tender
• Three-quarters cup cooked rice
• 1 egg
• 3 tbsp flour
• Half tsp salt
• Pinch black pepper
• Dash red pepper sauce
• 2 tbsp grated onion
• Half cup Cheddar cheese, shredded

Eggplant patties recipe Preparation:

1. Drain & measure 1 cup of the cooked Baingan into a bowl.
2. Mix with remaining ingredients.
3. Cover & chill thoroughly.
4. Medium heat oil in a heavy skillet over, drop mixture by tablespoonfuls & fry until nicely browned on both sides.
5. Serve immediately as a side dish with sliced tomatoes or salsa.

Ingredients

• 120 gms fresh (yellow fin) tuna
• 50 gms Baingun, thinly sliced
• 50 gms potato, 15 gms beetroot
• 5 gms butter, Salt & pepper, to taste (for mojo) 100 gms (cilantro) hara dhanya
  1 egg hard boiled
• 20 gms almonds, 1 tbsp lemon juice
• Quarter cup olive oil (for cilantro foam)
• 40 gms cilantro, 15 ml cream, 1 cup
• water (aingun salsa)
• 15 gms Baingun, finely chopped
• 5 gms red shimla mirch, finely chopped
• 5 gms black olive, chopped
• 2 cloves garlic, roasted
• 4 onions, roasted, 5 gms butter
• 1 tbsp olive oil, 3 gms chopped parsley
• Salt & pepper, to taste

Atun Con Berenjenas Preparation:

1. Mojo: blend all the ingredients together to make a fine paste. Season with salt & pepper.
2. Season tuna & marinate with mojo.
3. Wrap it wit Baingun slices & pan sear for 5 minutes on each side.
4. In a heavy pot, boil potato & beetroot. When the Baingun is soft, remove from heat & drain.
5. Puree the mixture, add butter, salt & pepper to taste. (To make cilantro foam) simmer cilantro in water & blend it with cream, pass through a fine sieve.
6. (To make Baingun salsa) Heat olive oil in a saucepan & sauté all the ingredients together, except butter & parsley & season to taste.
7. (To serve) place beetroot & potato mixture in the centre of a plate with tuna on top.
8. Garnish with cilantro foam & serve with Baingun salsa.

Ingredients

• 1 kg —- Eggplant ( Baingun ), sliced into roundels
• 150 gms —- flour
• 1 litre —- tomato sauce
• 200 gms —- Parmesan cheese
• 300 gms —- mozzarella cheese
• 200 gms —- fresh basil leaves
• Salt pepper, to taste

Eggplant parmigiana Preparation:

1. Dust eggplant with a mixture of flour & salt, deep-fry.
2. Drain on a kitchen towel & keep aside.
3. In a pan, layer eggplant , tomato sauce, Parmesan & basil.
4. Sprinkle mozzarella cheese on top.
5. Bake in a preheated oven at 220 degrees C for 5 minutes or till it begins to brown.
6. Gratinate before serving.

• 800 gms —– Large eggplant ( Baigan )
• 50 gms —– ghee
• 10 gms —– Cumin seeds
• 15 gms —– Red chili powder
• 10 gms —– Garam masala
• 20 gms —– Ginger, chopped
• 100 gms —– Green peas
• 150 gms —– Onions, chopped
• 20 gms —– Tomatoes, chopped
• 50 gms —– Coriander, chopped
• Salt —– to taste