Roasted Chicken and Egg Plant


You need:

  • Chicken with skin, a pair of legs and thighs with skin on.
  • 6-7 long and thin Eggplants, with slits. Refer picture.
  • Olive Oil.
  • Salt and Pepper.

In an oven safe baking dish, spread out the eggplants. Drizzle olive oil. Sprinkle salt and pepper.

Spread out chicken on top of eggplants. Sprinkle salt and pepper but no oil.

Cover dish with aluminium foil and make two tiny holes to vent out steam. 40 mins at 200C. Remove the foil. Brush some oil on the chicken skin.

20 mins at 220C.

Remove chicken pieces and with only top heat bake the eggplants to dry them up.

Serve with any creamy sauce.

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.

Eggplant and Basella.

Get a large eggplant and chop it up. You can also use the smaller brinjals.
When buying the eggplant play special attention to its base. It will either be shaped like a line or a circle. You must buy the circle. These have way fewer seeds and are less bitter.

Wash and clean the Basella leaves.

Heat oil and drop in some dry red chilies, cumin, sesame seeds, fenugreek seeds, saunf, onion and curry leaves.

Once they have all softened add the eggplant.

You will need to cook them till they have softened completely.
To achieve the perfect softness you will need to cook them covered on low flame. But keep a close watch every few minutes so that they don’t get burnt at the base of the vessel.

Adding salt will help hasten this process.

Add the leaves and cook till they have also softened.

This is a fantastic meal by itself. You don’t need any accompaniments for this lovely eggplant dish.