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socalfood:

Recipe Contest Runner-Up: Spicy Indian Eggplant

It was difficult choosing just one winner of our eggplant recipe contest. Chef Ernest Miller of theHollywood Farmer’s Kitchen and I were forced to take many, many bites of the finalists. But this was such a close second, we had to publish it, too!

This Spicy Indian Eggplant recipe comes from L.A. resident Jessa Forsythe-Crane, who adapted it from Randomgirl.com. She thought she didn’t like eggplant, but made this on a whim one day — Jessa loved it so much she added “OMG” to its name.

Check back here tomorrow to find the winning recipe. Until then, try this one out - it’d be perfect over basmati rice.

Best Spicy Indian Eggplant OMG
1 teaspoon fresh ground coriander
1/2 teaspoon fresh ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red wine vinegar
1 medium eggplant, peeled
2 tablespoons Earth Balance (or your oil of choice)
1 teaspoon salt
1/2 cup chopped fresh cilantro

See the rest here!

HEY HEY LOOK IT’S THE RECIPE I SUBMITTED!!  I WON SECOND PLACE!!  ME ME ME!  *beams*

hellyeahrecipes:

Beguni- Batter Fried Eggplants

• 1 small fresh eggplant/aubergine/brinjal, (about 7-8 inches long)
• 1 + 3/4 cup besan/chickpea flour/gram flour
• 1 cup water, or as much needed to make a thick batter
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (Optional)
• a nice pinch of baking powder
• salt to taste
• 3/4 teaspoon nigella/kala jeera/kalonji or white poppy seeds
• kala namak or rock salt (a culinary salt) to sprinkle on the fritters (Optional)
• oil for deep frying

Note: The amount of ingredients for the batter (flour, water and the spices) will change with the size of the eggplant. Adjust amount to your needs.

1. Wash the eggplants/brinjal/aubergines and pat it dry. Slice the eggplants/brinjal/aubergines vertically, and then slice each half into half moons – about 1/4 inch thick slices.
2. Combine salt, turmeric, red chili powder (if you are using), besan/chickpea flour, baking powder, and also the kalonji/nigella or the white poppy seeds.
3. Add the water to the flour mix and whisk well till the batter is of the consistency of a paste, but a little more runny – the kind that coats the spoon, but drip out slowly. Make sure there are no lumps.
4. Heat oil in a thick bottomed wok/kadai/pan.
5. Use a small tong and dip the brinjal slices in the batter; coat the slices well and gently shake off the extra. Slide each one into the really hot oil into the frying pan.
6. Fry in batches and fry till they are deep golden brown. Remove from oil with a slotted spoon and drain on paper towels.
7. Sprinkle rock salt/kala namak, toss and serve them as a snack – piping hot.

THIS I WILL MAKE THIS

hellyeahrecipes:

Tomato-Zucchini Tian

• 1 medium eggplant, peeled
• Salt
• 2 medium onions, chopped
• 3 cloves garlic, minced
• ½ cup olive oil
• Ground black pepper
• 2 medium zucchini, sliced on the diagonal
• 5-6 ripe tomatoes, sliced
• 1 tblsp. Herbes de Provence
• ½ cup grated Parmesan cheese (optional)

1. Cut the eggplant into about 1-inch cubes. Sprinkle generously with salt and place in a colander. Let the eggplant drain for 30 minutes then remove it and pat dry.
2. Heat a medium-sized skillet over medium-high heat. Add 3 tablespoons of the olive oil and cook the onions and garlic until slightly browned, about 10 minutes. Transfer to a medium baking dish.
3. To the same skillet, add another 2-3 tablespoons of olive oil and cook the eggplant, stirring constantly, until tender and slightly browned. About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish.
4. Preheat the oven to 400 degrees.
5. Arrange the sliced zucchini and tomatoes over the eggplant and onion mixture. Sprinkle with the Herbes de Provence, drizzle with remaining oil and season with salt and pepper.
6. Bake for 40 to 45 minutes or until the zucchini is tender and the tomatoes are beginning to brown around the edges.
7. Remove from the oven and allow to cool for 5 to 10 minutes. Sprinkle with the Parmesan cheese if using.

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