Eggplant (Baingan)
Oil and Spice Sponges! Purple fruit that melts and explodes in flavor
Description
Possesses the property to absorb oil/spices to the limit like a sponge, showing versatile faces as stir-fries, stews, and open-flame roasted mash curries.
Classification: For Everyone,Vegetable,Melting Texture,Diet
Shops selling Eggplant (Baingan)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Eggplant (Globe eggplant
- small round eggplant etc.)
Instructions
- Score small round eggplants crosswise, stuff with peanut/coconut spice filling, simmer into 'Bharli Vangi (stuffed eggplant curry)'.
- Roast a large eggplant whole over direct stove flame until skin is pitch-black.
- Peel, crush gooey inner flesh, stir-fry with onions, tomatoes, spices into the North Indian specialty 'Baingan Bharta' to finish.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Zucchini (as stir-fry sub since oil-absorbing property is similar)
Pairing
Baingan Bharta (Roasted eggplant mash curry), Sambar
Trivia
[Trend] Eggplant is native to India, called 'Baingan' in Hindi. Unlike long Japanese eggplants, softball-sized round or egg-shaped small ones are mainstream. Too compatible with oil, so frying in massive oil ignoring calories is the absolute trick for deliciousness.
Eating tips & etiquette
[Unique Eating] Place gooey 'Baingan Bharta'—open-flame roasted cloaked in smoky aroma—on freshly baked Chapati, fully tasting the wild charcoal flavor!
Allergen
None