Aubergine Slices Fried or Grilled (1)
Talae Baingan (Baingun Bhaja, 1)
This is a quick and simple side dish that can be served on its own with drinks. It can be eaten as a side dish, a snack, as sandwich filling, a toast topping or served as part of an Indian or Western meal.
Edited August 2023
Serves 2.
Ingredients
- 1 large aubergines*/baingan/brinjal/eggplant baingun washed, wiped dry
- 1/4 tsp. coarsely ground black pepper or 1/4 tsp chilli powder (you can use a mix of dry herbs and spices instead)
- Salt to taste
- Black pepper/Chaat masala/chilli flakes
- Olive oil to pan fry. Aubergines absorb a fair bit of oil, but if you cut down on oil, they don't taste so good.
- Optional:
- A sprinkle of turmeric powder
Instructions
- Slice aubergines at a slight angle or lengthways or in discs, approximately 5 mm. thick.
- Brush with olive oil on both sides. If you want them really crisp, use more oil than shown in the picture.
- Sprinkle slices with salt and Black pepper/Chaat masala/chilli flakes.
- Heat about a tablespoon of oil in a shallow frying pan (olive oil is good), and fry on both side, turning over a few time, until browned and cooked. You may have to drizzle a bit more oil, because they absorb a lot of it.
- Aubergine initially absorbs the oil, some of which is then released when it is cooked, especially if you press it gently with a flat spatula.
- Transfer to an absorbent kitchen paper and sprinkle with salt, freshly ground black pepper, chilli flakes or Chaat masala. You can buy ready-made Chaat masala.
- Serve immediately, with drinks or as part of a meal.
- *This method can be used to cook courgettes, green tomatoes and other vegetables.
- You can also cook them in a non-stick electric sandwich maker; brush with oil on both sides, before cooking.