Roasted Chicken and Aubergine

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You Need:

  • A couple of pieces of chicken preferably with skin on.
  • A large aubergine, cut into large pieces.
  • A carrot. Skip this if you are into the Keto Diet.
  • A spring onion. The bulbs kept whole, the leaf chopped into 1 cm pieces.
  • Olive Oil.
  • Pepper and any dry seasoning powders or herbs.

Layer the baking dish with olive oil, aubergine, carrot, spring onions bulbs. Cover with the chopped spring onion leaves. Place chicken on top of this green bed.

Sprinkle salt, pepper and seasoning.

Preheated oven at 210 C. Roast at 210C for 20 mins. Then continue baking at 190C for 40 mins. Remove chicken from the pan. Mix vegetables and you will find there is a lot of water collected. Broil with only top heat set at a good 250C for about 5 mins or so.

Enjoy with a cucumber-pomegranate-greek yogurt salad.

Chicken, Aubergine with Crackling Basil

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You need:

  • Salted Chicken Breast.
  • 1 large Aubergine.
  • 2 tablespoons of Rice flour
  • 1 tablespoon of Paprika.
  • Basil Leaves
  • Butter
  • Vegetable Oil.

The prep works starts before you freeze your chicken after getting it home. Rub some salt and a little turmeric(optional). When the chicken waits in the fridge, this will work its way into the flesh.

Thaw the chicken and wash off the salt. Pat it dry. Completely dry. There should be no moisture or wetness in it.

Combine rice flour and paprika. Rub this all over the chicken breast. It must be dry to the touch with no wet spots.

Heat a teaspoon or two of oil in a heavy pan. When its hot, lay down the chicken. Add butter on the sides. Let the butter melt and find its way around the chicken. Let it cook on medium heat till the color has changed in at least 75% of the chicken. Flip it over. After 3-4 mions, use a thermometer to check. If its 65C+ immediately remove and let the chicken rest.

Rub the rice+paprika on cut pieces of the aubergine.

In the left over butter in the pan, add a little more. Saute basil leaves in this. In about two three mins they would have made the butter very fragrant. Remove the leaves and keep them with the resting chicken breast. In this fragrant butter add the coated aubergine slices. Cook on low to medium heat flipping maybe once or twice. Till the aubergine has softened and cooked thru.

Enjoy a super star meal.

 

Aubergine Fenugreek Sandwiches (Vegan)

Aubergine Sandwich

You Need:

  • One large aubergine / egg plant.
  • Fenugreek leaves and tender stems chopped up.
  • 1 teaspoon Cumin.
  • Dry Red Chilly Flakes, as per taste.
  • 1 teaspoon garlic paste.
  • 1 tablespoon of mustard oil.
  • Turmeric powder
  • Olive oil

Slice the aubergine into 1 cm thick rings. Salt and let them stand for at least 15-20 minutes. Wash off the excess salt and pat them dry. Place these rings into a hot pan without stacking. Carefully drizzle olive oil on the rings. Aubergine is like a sponge. It will soak in all the oil. Cook on high heat till the base of the rings is slightly charred. Turn them over and cook on low heat for about 10 mins. Remove when the aubergine has softened up but still holds the shape.

In the same pan, heat mustard oil. Saute cumin, chilly flakes and garlic paste. Add the fenugreek. Cook this on high heat. Keep stirring till there is no moisture being released from the leaves.

Warning: There is no effort made to mask the natural bitter taste of the fenugreek. My family likes it. Not everyone does.

Brinjal in Spinach Sauce

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A simple but wholesome meal with the king of vegetables aka the Mighty Baigan (Brinjal) Raja.

First we puree blanched spinach with a couple of green chilies and garlic.

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Use long brinjals and cut them into halves with slits like in the picture. This will cook them faster and allow the sauce to get inside giving a consistent flavor.

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Heat oil. Fry some mustard seeds, coriander seeds and cumin. Add the brinjal and cook on high heat. Once the outside is a little charred and the brinjals start turning soft add the puree. Cook on low heat and now season with any dried herbs, chilly flakes and salt.

Serve with boiled eggs to make it a complete lunchbox.

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Radishy Aubergine

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Radish has a crisp texture with a pungent almost peppery flavor. So why not use it as a spice.

Cut brinjals into 4 pieces. Keep two of these pieces larger almost double the size compared to all others. Roast them all in hot sesame oil. Sprinkle some turmeric, red chilly and coriander powder. Season with salt.

After a couple of mins slice of the larger pieces to check if its cooked. If you encounter a lot of resistance and the color has not changed in the middle. Its still raw like in the image below:

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Add grated radish and chopped coriander. Mix well and continue cooking on a low to medium heat. Check the last remaining large piece. If its cooked, the dish is ready.

Enjoy a twist to the usual with a radishy flavor.

Baked Egg Plant

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Slice an egg plant into two. Unfortunately a part was bad and I hence ended up with two unequal pieces. But its not a deal breaker.  Make deep crisscross patters on the thicker piece. Do not puncture the skin. Put them in an oven and roast at 160 for about 30 mins or until tender.

Cook a lot of chopped up ripe tomatoes in sesame or olive oil with garlic and a green chilly.

Take the egg plant and scoop out the tender middle part without puncturing the skin. Add these pieces into the tomato sauce and cook till its thicker. Add fresh coriander and season with salt.

Fill the sauce into the “boat” and grate cheese on top. Save a little sauce to serve with the finished dish. If you have two boats, then do the same. I had a lid so placed it on top and grated some more cheese.

Bake in an oven for 30 mins or till soft. Serve hot.