Eggplant or Brinjal or Baigan is one of my favourite vegetables. A variety of recipes can be made of eggplant . In Meditarenian and Middle Eastern cuisine, Eggplant has a special place.A lit of vegetarian dishes are made of eggplants.
Eggplant fateh is such a dish which is favourite to my family. Today, I made a completely innovative dish,getting inspiration from fateh.
I used very common ingredients to make this eggplant recipe, which is full of protein and nutrients. I used red lentils and carrots to make the base of the dish and topped with a very delicious sauce made of yoghurt, tahini, and some seasonings. It’s a very creamy, moderately spiced and slightly sweet dish . It goes well with flat bread,pita, or hot steaming rice.
- Preparation time: 15 minutes
- Cooking time: 45 min
- Serves: 5-6
- Course: Side dish
500 g small round Eggplants/Baingan
140 g or 2/3 cup red Lentils/Masoor dal
1 big grated Carrot
1 big chopped Tomato
1 big chopped Onion
4-5 big Garlic cloves
2-3 fresh chopped red or green Chillies
2+1 tablespoon Olive oil
1+1/2 teaspoon Kashmiri red Chilli powder or Paprika
1/2 teaspoon Turmeric powder
1 teaspoon Coriander powder
1/2 teaspoon Cumin powder
Salt to taste
For the topping
200 g plain Yoghurt
2 tablespoon Tahini/Sesame Seeds Paste
2 tablespoon Cooking cream
1/2 teaspoon Sumac Powder/chat masala
1/2 teaspoon Chilli flakes
1 teaspoon Lemon juice
2 teaspoon chopped Coriander leaves
1 teaspoon dry Parsley/optional
Salt to taste
1 pinch of Sugar
Chopped Coriander leaves
Toasted Pumpkin Seeds
Toasted and chopped Almonds
Wash red lentils 2-3 times and soak with warm water for 15-20 minutes. You can use brown lentil also. For brown lentil, or masoor daal with skin, you have.to soak for a longer time.
Wash and slit eggplants at the centre as shown in the picture.
Soak them in water for 15 minutes to remove the bitterness from eggplants.
Heat a big pan with 1 tbsp of olive oil.
Strain the water from eggplants and fry them in high heat for 5 minutes.
Add in salt and 1/2 tsp of Kashmiri red chilli powder, stir, and cover.
Cook in medium heat until eggplants become soft and charred.
Remove from pan and set aside.
Chop onion, garlic and green chillies. Also chop tomatoes and grate carrot.
Heat a pan with 2 tbsp of olive oil.
Add in chopped garic and green chillies.
Saute for 30-40 seconds and then add in chopped onion.
Saute until onions become soft and translucent.
Strain water from lentils and add in to the pan.
Stir and cook in medium heat for 5 minutes.
Add in salt, turmeric powder, kashmiri red chilli powder or Paprika, coriander powder, and cumin powder.
Stir to mix well. Also add in grated carrot and mix well.
Add in 1 cup of water,stir, cover and cook in medium low heat until lentils become soft and mushy.
Add in more water if necessary. The consistency of the mixture should be like gravy .
Add in chopped tomatoes and mix.
Now arrange the fried eggplants over the lentil gravy, cover and cook in medium low heat for 6-7 minutes.
In the meantime, make the spread or toppings.
For the spread, mix together yoghurt, sesame paste/tahini and cooking cream in a mixing bowl.
To that add in lemon juice, chopped coriander,chilli flakes, sumac powder/chat masala, salt and little sugar.
Mix well, thick yoghurt spread is ready now.
Add in this spread carefully to the top of the eggplant gravy.
Don’t stir in this stage. Just cover and cook in low heat for another 5 minutes.
Sprinkle some chopped coriander, Toasted Pumpkin seeds and chopped Almonds.
Remove from heat. Delicious, creamy, and flavourful Baingan-Bahar is ready now.
Serve with Indian flat bread,pita, or steam rice.