The Weekend Platter | Brinjal Takes Centre Stage: Two Irresistible Recipes to Fall in Love With

• Bilkul online | Sunday Special
• By Saira Tanveer

From the rich, spice-filled Stuffed Masala Brinjal to the creamy, smoky Roasted Brinjal Dip, these two recipes showcase the incredible versatility and flavour of humble brinjal.

Recipe 1: Stuffed Masala Brinjal (Bharwa Baingan)

Ingredients

• 8–10 small purple brinjals
• 2 tbsp roasted peanut powder
• 2 tbsp grated dry coconut
• 1 tbsp sesame seeds (roasted)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp jaggery (optional)
• 1 tbsp tamarind pulp
• Salt to taste
• 3 tbsp oil
• Fresh coriander for garnish

Method

1. Wash the brinjals and make two crosswise slits, keeping the stem intact.
2. Mix peanut powder, coconut, sesame seeds, coriander powder, cumin powder, turmeric, chilli powder, garam masala, jaggery, tamarind pulp, salt, and a little oil into a thick stuffing.
3. Fill each brinjal generously with the masala.
4. Heat oil in a heavy pan and gently arrange the stuffed brinjals.
5. Cover and cook on low heat for 20–25 minutes, turning occasionally until tender.
6. Garnish with chopped coriander and serve hot.

Best Served With: Phulka, bajra rotla, jowar bhakri, or steamed rice.

Smoky Roasted Brinjal Dip (Indian Baba Ganoush)

Ingredients

• 2 large brinjals
• 2 tbsp thick curd or Greek yogurt
• 2 cloves garlic (finely minced)
• 1 tbsp olive oil
• Juice of ½ lemon
• 1 green chilli (finely chopped)
• 2 tbsp chopped coriander
• Salt and black pepper to taste
• A pinch of roasted cumin powder

Method

1. Roast the brinjals directly over a flame or in the oven until the skin is charred and the flesh is soft.
2. Cool, peel, and mash the pulp until smooth.
3. Mix in yogurt, garlic, olive oil, lemon juice, green chilli, coriander, cumin powder, salt, and pepper.
4. Chill for 20–30 minutes to let the flavours blend.
5. Drizzle with a little olive oil and garnish with coriander before serving.

Best Served With: Toasted bread, pita, crackers, vegetable sticks, or as a sandwich spread.

My Tip

Choose fresh, glossy, firm brinjals with green stems. Smaller brinjals are ideal for stuffing, while large round brinjals are perfect for roasting because they develop a rich, smoky flavour.

Note:

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