Ingredients (serves six)
6 medium size aubergines
6 medium size onions, sliced thinly, lengthwise
6 cloves of garlic, peeled and halved
1 cup of olive oil
5 medium tomatoes, peeled and chopped
1 tbsp salt + 2 tsp salt
2 tbsp parsley, finely chopped
Method
Peel aubergines in strips, top to bottom, and remove stems. Cut in half lengthwise and make three or four one-inch long incisions in the thickest part and sprinkle with 1 tbsp of salt. Arrange in 2 or 3 layers in a pan, cover with water and place a heavy pan on top for 30 minutes. Place the onions in a bowl with the tomatoes and 2 tsp of salt, mixing thoroughly. Put 2 tbsp of olive oil in a pan large enough to fit the aubergines in one layer. Drain, rinse and dry the aubergines and place flat side up in the pan. Spread the onion and tomato mixture on top, pressing as much into the incisions as possible and spread the rest on top. Put a piece of garlic on each aubergine and sprinkle with the remaining oil. Add a cup of water to the pan. Bring to the boil and then reduce to a simmer and cover until very soft.
Serve dish hot or cold, garnish with parsley and serve with pilaf rice.
Pilaf rice
Ingredients (serves six)
1 cup Turkish pilaf rice
3 cups hot water
3 cups warm water
4 tbsp orzo (rice-shaped pasta)
1 tbsp butter
Salt to taste
Method
Leave the pilaf rice to soak in a bowl of warm water for 20 minutes. Melt butter in a medium size pan. Add orzo. Stir continuously on medium-low heat until golden brown. Drain rice and add to the pan. Stir mixture for a couple of minutes, then add some hot water and salt. Stir. Secure lid and cook on a low heat. Towards the end of the cooking time (when holes appear in the bed of rice), stir. The rice will be cooked once all the water has evaporated. Leave covered for a further 5 minutes.
Baigan bhurtha
Ingredients (serves 4)
2 large aubergines (250-300g each)
3-4 large tomatoes, chopped
(approx. 400g)
8 garlic cloves, finely chopped
1 large onion, grated/finely chopped
1 cup green peas, boiled
2 green chillies, finely chopped
1/2 teaspoon garam masala
1/2 teaspoon red chilli powder
1+ teaspoons anise seeds
2 tablespoons oil
Salt to taste
1 tablespoon coriander leaves, finely
chopped (to garnish)
Method
Burn the aubergines over a direct flame or barbecue mesh. Rotate and cook until evenly soft all over. Scrape off burnt skin. Mash softened aubergines; set aside. Heat oil,add anise seeds; cook until they splutter. Add garlic and onions; stir-fry for 4-5 minutes until onions become golden. Add tomatoes, green chillies, and spices. Stir- fry for 3-4 minutes. Add mashed aubergines and boiled peas,stir and cook covered until oil separates. Serve with chopped coriander and chapattis or parathas.