Baingan Bhaaja (Mustardy Pan-Fried Eggplant)

This is a dish that is very close to my heart, and a childhood and family favorite. This mustardy recipe from Bengal is a healthy, fun and delicious way to eat eggplant. Mustard oil is a must – it’s what gives the eggplant the taste that makes this dish what it is!
These can be served as a side to a meal, or as a yummy snack.

img_20170702_211220653.jpg

All you need is:
Turmeric
Salt
Mustard Oil
1 Large Eggplant
Chaat Masala (optional)

Cut the eggplant into about 1/4 inch thick slices. Rub turmeric on both sides of each slice; the amount should be just enough to cover the whole slice in a very thin layer.
Heat mustard oil in a pan. When hot pan fry eggplant slices until brown on one side, then flip and brown other side.
Put the fried slices on a bed of paper towels to absorb the extra oil. Sprinkle both sides of each slice with salt, and chaat masala if you want that extra *zing*.
Serve!

img_20170702_211215265.jpg

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s