Masala Brinjals
Submitted by sandi22
Punjabi masala brinjals: eggplants scored and stuffed with cumin, pomegranate seeds, garam masala, and turmeric, then braised in a spiced tomato-ginger sauce until tender.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minBharwa baingan, or stuffed eggplant, is one of the great Punjabi weeknight vegetables. Small eggplants get scored crosswise (not cut through), then packed with a dry spice blend that includes crushed pomegranate seeds for a faint tartness that sets this apart from plain masala versions.
The eggplants go on top of the sauteed onion and tomato base with a splash of water, lid on tight, and steam-braise until soft all the way through.
Watch for the ghee separating from the tomato sauce. That shimmer on the edges of the pan is your sign the masala base is ready for the eggplant to go in.
Kitchen Tips
- Press the spice mixture firmly into the cuts so it stays inside during cooking, not floating in the sauce.
- Use oil instead of ghee to keep this vegan.
- Small, slender eggplants work best here. They cook through faster and hold together better than large globe varieties.
Ingredients
Directions
Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder.
Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through.
Stuff spice mixture into cuts, and set aside.
Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft.
Add tomatoes, chilies, coriander and salt and cook until ghee separates.
Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done.
Serve hot.
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