Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients for Baked Aubergines:
- 20 aubergines (baigan), small, oval
- 2/3 cup oil
- 12 red chillies, whole
- 2 tsp cumin seeds
- 1 1/3 tsp black peppercorn
- 10 green cardamoms
- 5 cinnamon sticks
- 1 bay leaf
- 10 cloves
- 4 tbsp malt vinegar
- ¾ cup onion paste
- 2 2/3 tbsp ginger paste
- 2 2/3 tbsp garlic paste
- 1 tsp turmeric
- Salt to taste
Directions for making Baked Aubergines:
Trim the stems of the aubergines. Slit open each aubergines lengthwise, without disjoining it from the stem.
In a pan, heat 1 tbsp oil. Add the red chillies, cumin seeds, black peppercorn, green cardamoms, cinnamon sticks, bay leaf, cloves and sauté over medium heat for 5 to 6 minutes. Cool and grind finely.
Mix in vinegar to make a fine paste.
Heat a little oil in a pan. Fry the aubergines, a few at a time, for 5 to 6 minutes or until they are half cooked. Remove from heat and keep aside.
In the same pan, heat remaining oil, add the onion paste and sauté over medium heat for 10 to 12 minutes, until the paste is lightly colored.
Add the ginger and garlic pastes, turmeric powder and the ground spice paste. Stir and cook over medium heat for 4 to 5 minutes.
Add the salt and hot water (2/3 cup), cook until the water evaporates and the oil separates from the sauce.
Arrange the fried aubergines in the sauce, stir very carefully, cover and cook over a low flame or in a slow oven for 3 to 4 minutes.
Serve hot, accompanied by any Indian bread.
- Enjoy your Baked Aubergines. Hope you love this Indian recipe.
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