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.
All you need is:
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*.
I served this dish as an accompaniment to the Spaghetti with tomato basil sauce that I made. It is my own recipe and I was a bit nervous about the end result. But it tasted – and looked absolutely gorgeous! YUM!
It’s a really simple recipe and no hard work is required 😀
For this you need:
1 small zucchini (or 1/2 large zucchini)
1 red bell pepper
1 yellow bell pepper
1 teaspoon dried oregano
2 tablespoon fresh marjoram leaves
1 1/2 teaspoon crushed garlic
2 tablespoon extra virgin olive oil
Salt and Pepper to taste.
First to prepare the veggies:
First slit the zucchini and then cut lengthwise again. Then cut into small cube like pieces.
Cut capsicum and both bell pepper into big chunks.
Cut the eggplants lengthwise.
Then, In a bowl add the vegetables and all the other ingredients. Toss nicely so that all the vegetables are covered with the garlic, herbs and oil. Season with salt and pepper and toss again.
Put the vegetables in a greased baking tray and roast in an oven at 300C till cooked and lightly roasted. Your veggies are ready!