Lucknowi Baingan

LUCKNOWI BAINGAN

Ingredients :
2 medium Eggplants / Baingan,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
4 tomatoes,
2 onions,
1/4 cup mint leaves,
1 1/2 tsp ginger garlic paste,
2 cups hung yogurt,
juice of 1 lime,
1/2 tsp garam masala,
oil to pan fry and
salt to taste.

Method:
Slice the eggplants into thick rounds. Rub with some salt, half the turmeric and chilli powder and set aside for few minutes. Place the yogurt in a small bowl, add a pinch of salt and lime juice and whisk well.
Pan-fry the eggplant slices until light brown on both sides. Place on an oiled baking tray. Heat oil in another pan, add chopped onions and saute well. Add ginger-garlic paste. turmeric, chilli powder and tomatoes. Season with salt and simmer, reducing the sauce till it thickens. Finish off with garam masala and remove the pan from heat.
Spread a little sauce on each of the eggplant slices and cover the tray with foil, sealing well on all sides. Bake in pre-heated oven at 180 C / 350 F for about 5 minutes.
Serve topped with the yogurt mix and garnish with mint.

This recipe is adapted from Anil Ashokan's book ''QUMIN'' and this is my entry to Sanghi's Fall in love(FIL)- Brinjal event. And I dedicate this recipe to my Mummy and Pappa . Because they encouraged me in my early cooking stages and always appreciated my experiments with cooking. Its just because of them that I have started experimenting and now I confidently learn new recipes. Love you both very much :)