Smoky Eggplant with Coriander

I found a new way of making a smoky eggplant. Well, really, I rediscovered a common method that I had relinquished for convenience. Charring eggplants in the covered gas BBQ gives eggplants that are so very easy to peel, and so that is the way that I have been roasting them for years. Recently I ran out of gas for the BBQ just as I needed to roast eggplants, so I roasted them on the gas stove.

The difference is enormous. First, it is more difficult to peel than those roasted on the BBQ, sigh. But the smoky flavour is so enhanced that the trouble is worth it when only 1 or 2 eggplants need to be char-roasted.

This recipe is for a mash of eggplant, onion and coriander leaves. You can call it a salad, but it works just as well as a dip with corn chips, a spread, and in wraps. You will love it. It is even good on toast!

Similar recipes include Smoky Aubergine with Tahini and Pomegranate, Smoky Eggplant and Asparagus,  and Smoky Eggplant and Tomatoes.

Browse all of our Eggplant dishes and all of our Eggplant Salads. Or explore our Mid Summer recipes.

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Grilled Eggplant with Pomegranate and Walnuts

A really easy way to serve eggplant is to grill slices then serve them drizzled with  white wine vinegar and a paste of walnuts and pomegranate. It is wonderful! And simple and easy. It is the sort of dish that can be made easily for large groups.

Similar recipes include Roasted Eggplant Chutney, Marinated Eggplant with Tahini, and Smoky Aubergine and Asparagus.

Browse all of our Eggplant recipes. Or explore our Late Autumn dishes.

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Crushed Potatoes with Roasted Tomato and Roasted Eggplant | Aloo Baingan Bharta

I love a good mashed potato, don’t you? The English standard is potatoes mashed with milk or cream and lashings of butter and generously seasoned with salt and pepper. But France makes theirs a little differently. Where the English use floury potatoes, the French use waxy potatoes. In India, it is more usual to crush potatoes rather than mash them. Such a good idea, leaving texture in the dish while incorporating spices and herbs.

So I tend to collect mash potato recipes. This one has its origin in Vivek Singh’s (from Cinnamon Kitchen) book Curry. It is so simple but packs a punch of flavours. I adjusted it to our flavours. It is a variation of Aloo Baigan Bharta.

Similar recipes include Simple Indian Potato Crush, Garlic Potato Mash and Potato Pallya.

Browse all of our Potato recipes and some other Mashes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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Mixed Vegetables and Yoghurt with Green Chilli Oil

A glorious mix of fried vegetables in yoghurt – indeed exquisite, and direct from Istanbul (via Ottolenghi). Most of the veg are deep fried, but don’t let that put you off as it is indeed glorious. It works well with baked, roasted  and grilled veg as well.

The original recipe is one of Ottolenghi’s from Plenty More, but I have changed the cooking times and included some Thai round green eggplants. We always feel free to substitute ingredients that are not readily available in our local area, or to massage Ottolenghi’s recipes to suit our preferences and what is available in our garden and pantry. You can see the original recipe in The Guardian here.

Similar recipes include Avial, Winter Roast Veggies with Chickpeas, and Roast Butternut with Chilli Yoghurt Sauce.

Browse all of our Eggplant recipes. Our Ottolenghi dishes are here and here are the recipes from Plenty More. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes

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Brinjal Dosai Masiyal | Eggplant Masiyal

This Masiyal made with eggplants is so good with Dosai that is has been given the name Dosa Masiyal. It is thick and gorgeous, tangy and spicy, and easy to make.  But don’t keep it only for dosa – it is also good as a side dish, or with rice. It is surprisingly good in wraps and on toast! Or thin it somewhat, and it is perfect for rice and idli.

I have cooked without onions, but onions can be added – see the notes at the end of the recipe.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Brinjal Kootu, Brinjal Asadu, and Brinjal Kootu with Tamarind.

Browse all of our Eggplant recipes and our Masiyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
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Eggplant in Spicy Tomato Sauce

How we love the eggplant and its versatility. This recipe sautés the eggplant until it is golden and then immerses it in a tangy, spicy tomato sauce before serving garnished with herbs. It is easy to make and the perfect side dish or dish to eat just with rice for a light lunch, snack or supper.

Similar recipes include Smoky Roasted Eggplant in Yoghurt, Smoky Eggplants and Tomatoes, and Babaganoush.

Browse all of our Eggplant recipes. Or explore our Mid Autumn dishes.

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Thani Kootu

Thani Kootu is a popular Thanjavur recipe traditionally prepared for Sumangali Prarthanai, Sankaranthi and other festivals. In this dish, 5 different vegetables are prepared in separate jaggery kootus – a delicious and tangy South Indian base for the vegetables which is made with tamarind, freshly ground spices and jaggery. Jaggery brings out the tanginess of the tamarind in a surprising way.

Thani means stand alone in Tamil, and this indicates how the vegetables are made into separate dishes rather than mixed together. The different Thani Kootu dishes are generally serve with plain steamed rice. The base can also be served on its own without any vegetable added. It is pretty delicious!

To make it easy to prepare these dishes we make a large pot of the base Kootu, then divide it into five. The vegetables are cooked separately, and then added to the bases. It is common today to combine the vegetables in one dish, but traditionally, five different ones were made.

By the way, Sumangali Prarthanai is a thanksgiving religious function to honour our female ancestors.

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar dishes include Plantain Moar Kootu, Okra Tamarind Kootu, Green Bean Kootu, and Brinjal Kootu.

Browse all of our Kootu dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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Murungakkai Vendhaya | Drumstick and Fenugreek Kuzhambu

How we love drumsticks, those funny long thin pod-like vegetables that grow on spindly trees in South India. Whenever we see them in the shops we bring them home to freeze for later dishes. Rasam, Sambar and Kuzhambu are three of our favourite ways to use them.

Today’s recipe with drumsticks is a kuzhambu that includes fenugreek. Actually the recipe can be made without any vegetables (we have a version here), but we like the addition of drumsticks or eggplant. You can also use okra, small onions or shallots, or Indian broad beans.

Similar recipes include Aamti with Drumsticks and Coconut, Vendhaya Kuzhambu, Drumstick Sambar with Curry Leaves, and Pitlai.

Browse all of our Drumstick recipes and all of our Kuzhambu dishes. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

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Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce

It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.

The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.

Similar recipes include Kerala Aviyal, Pulissery, and Pineapple Pulissery.

Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Algerian Eggplant Salad and Spread | Betanjal M’charmel

We love our pastes, purees, spreads, dips and powders, and the kitchen is always full of them. On a cold and rainy early Summer day, we wanted tea and snacks, so two spreads were created for the crusty bread from our Italian fruiterer, and life was good again. We no longer cared about the rain.

This spread (or side salad, mezze style), is made from sliced eggplant which has been baked until soft and mashed with spices. It is then gently fried until all moisture is lost, and served with harissa. Delicious! Sometimes it is referred to as a jam, rather than a salad or spread.

Similar dishes include Grilled Eggplant with Walnuts and Pomegranate, Eggplant in Spicy Tomato Sauce, Broad Bean Puree with Chilli Oil, White Bean, Sage and Roasted Garlic Spread, and Green Olive Tapenade.

Browse all of our Spreads, Dips, Pastes and Purees. Our Salads are here. Or explore our Early Summer dishes.

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