Eggplant, also known as brinjal, aubergine, baingan and kathirikkai, is a most misunderstood and underrated vegetable that rocks a pulau, fish curry, stir fries, pasta, sandwiches and tastes soooo good just fried, as the Bongs will roundly tell you.
As hard as it may be to believe, eggplant elevates a mutton curry even further. Interestingly Bethica Das adds masala-stuffed baby baingans to her curry.
Please find the recipe here: Baghara Mutton Baingan
Amish Tripathi's mom bakes eggplant in a cheesy white sauce and it is the author's favourite baingan dish.
Please find the recipe here: Baked Eggplant
Zhanzanit Vangi Bhat is a delicious combination of rice and green eggplant cooked with a spice blend. Mayur Sanap uses tomatoes instead of tamarind in the recipe to add a hint of sourness, which is balanced out with the sweetness from the jaggery.
Please find the recipe here: Zhanzanit Vangi Bhat
Zelda Pande fries eggplant in mustard oil with curry leaves and does a tadka of kallonji, hing and mustard seeds. Serve with steaming hot rice, rotis.
Please find the recipe here: Mustard Pan-Fried Baingan
Chef Sabyasachi Gorai version of the Italian classic features baingan, broccoli, walnuts and two types of cheese. This dish is usually served in Italy with grilled meat or fish, salad and garlic bread.
Please find the recipe here: Aubergine Parmigiana
An eggplant entree that is a mouthwatering mix of grilled eggplant, mushrooms, rich tomato sauce, creamy coconut, and melted vegan mozzarella -- all baked.
Please find the recipe here: Melanzane
A fuss-free Odia-style recipe from Sangita Agrawal that is made by deep-frying brinjal and simmering it in a spiced yoghurt sauce. Dahi Baigana is one of the most relished dishes in Odia cuisine and is very popular during festivals.
Please find the recipe here: Dahi Baigana
Chef John Macedonius Fernandes' Thai green curry with eggplant is a masterful blend of spicy, sour, and sweet flavours, with tender chicken, eggplant, and herbs all coming together in a rich and creamy coconut milk broth.
Please find the recipe here: Gaeng Kiew Wan Gai
Indulge in the smoky, spicy goodness of Sharada Ajmera's roasted eggplant that is mashed and blended with ginger, garlic, green chilies, and spices, and served with a sprinkle of fresh coriander. Pair it with warm parathas or rotis.
Please find the recipe here: Baingan Bharta
A roasted eggplant/baigan/brinjal relish, this multi-purpose recipe by Divya Nair can be served for breakfast, lunch or dinner. Its tangy, spicy chutney-like consistency makes it a perfect accompaniment for warm soft idlis or crispy dosas.
Please find the recipe here: Sutta Kathirikkai
Bethica Das's bharta uses dry fenugreek leaves, mustard oil, onions, chilies. Served along with paratha, tandoori roti, naan, even baati or any Indian bread, makes for a healthy, wholesome meal.
Please find the recipe here: Kasuri Methi Baingan Bharta
A marriage of North Indian-style peanut-masala paste stuffed baby eggplant and South Indian-flavoured rice has a new outcome and and puts all of India, gastronomically, on your plate.
Please find the recipe here: North-South Vangibath
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