Tangy Baked Brinjals (Eggplant/Aubergine)

Tangy Baked Brinjals (Eggplant/Aubergine)

Ingredients

§  Brinjal                – 1 big round brinjal (approximately 500 gms)

§  Cheese              – 1 ½ cup (grated)

§  Salt to taste

§  Black pepper       – 1 tsp

§  Coriander leaves  – ¼ cup (for dressing)

§  Cold Water         – 1 bowl

§  Oil                     – 6 tbsp

§  White sauce        – 1 cup (Optional)

For Tangy Tomato Sauce :

§  Tomatoes           – 1 ½ cups (chopped in small chunks)

§  Tomato puree     – 1 cup (150 ml)

§  Onions               – ½ cup (diced into small chunks)

§  Lemon juice        – ½ tsp (or Vinegar)

§  Capsicum           – ½ cup (chopped in small chunks)

§  Coriander leaves  – 1 cup (finely chopped)

§  Ginger               – 1 tsp (crushed) or 1 tbsp shredded ginger

§  Garlic                 – 2 tsp (crushed)

§  Black pepper       – ½ tsp

§  Coriander powder – 1 tsp

§  Salt to taste

§  Butter                – 1 tbsp

§  Oil                     – 1 tbsp

Method

1.    Preheat oven to 200°C.

2.    Cut Brinjal into round slices of ¼ inch thick.

3.    In a bowl of cold water, mix salt as per taste.

4.    Dip the Brinjal slices into the bowl of salty cold water. Bowl should be big enough to soak the Brinjal slices. Let it stand in salty water for 20-30 minutes.

5.    Remove the slices from water and pat dry them.

6.    Sprinkle little bit of salt and black pepper powder as per taste. (Use less salt as the Brinjal slices were already socked in salty water.)

7.    Take a frying-pan and head oil over medium heat.

8.    Shallow fry each Brinjal slices. Cook both sides of the slice till done. The cooked slices are soft and mushy in texture. The slices reduce in their size. Keep aside, once done with all the slices.

9.    Tangy Tomato Sauce

• Heat the butter and oil in a deep pot over medium heat.
• Add onions and stir till they are translucent in color.
• Add in ginger, garlic and stir for a while.
• Add coriander leaves and cook for few minutes.
• Finally add chopped tomatoes, tomato puree, capsicum, coriander powder, black pepper powder and salt. Pour in one cup of water and let it come to a boil.
• Once it comes to a boil, reduce the heat to low and let it simmer till all the ingredients are cooked well and a saucy thick consistency is reached. 
• Lastly add the lemon juice and cook for a minute and you are done with the tangy tomato sauce.
• Keep aside.

10. Take a baking dish, which is about 3 inches deep. Grease it.

11. Divide the tomato sauce into 3 portions.

12. Layering :

• Pour the first portion of tomato sauce into the baking dish. Spread evenly.
• Lay a layer of shallow fried Brinjal pieces.
• Sprinkle grated cheese over the Brinjal slices and press by hand a bit.
• Lay a thin layer of white sauce over the sprinkled cheese.
• Repeat the layering again.

13. Finally pour the third portion of tomato sauce and sprinkle grated cheese generously J and few thin slices of mozzarella cheese for extra richness and cheesy taste.

14. Put it into the oven for 15 to 20 minutes, till you get a golden brown upper crust.

Serving

§  Serve hot with crispy golden brown garlic bread slices.

Try this recipe and share your comments and/or suggestions.

Chocolate Cake (Eggless/Vegan)

Chocolate Cake (Eggless/Vegan)

This is a fuss free recipe. Hardly any preparation time, just the baking time J. The cake comes out moist and fluffy.  The cake is also very light and you won’t feel the heaviness, which is common for a Chocolate Cake ;). The recipe has no eggs. Yes, its VEGAN. Enjoy baking.

Ingredients

§  Margarine*           – 80 gms (alternatively you can use butter)

§  Sugar                – 200 gms

§  Warm Water       – 240 ml

§  Flour (Maida)      – 200 gms

§  Cocoa powder     – 4 tbsp

§  Baking powder    – 1.5 tsp

§  Salt                   – ¼ tsp (pinch of it)

§  Vanilla essence    – 1 tsp

§  Lemon juice        – 1 tbsp

Chocolate Sauce (for Topping the cake)

§  Margarine                    – 3 tsp (room temperature)

§  Cocoa powder     – 3 tsp (alternatively you can use unsweetened chocolate)

§  Milk                   – 3 tsp

Method

1.    Pre-heat the oven to 180°C.

2.    Place the butter paper at the bottom of the cake tin (baking dish) and grease it with butter and dust it with flour.

3.    Melt the margarine and keep aside.

4.    Sieve the all the dry ingredients in a mixing bowl (Flour, Cocoa powder, Sugar and baking powder)

5.    Mix the vanilla essence and lemon juice in the warm water. Pour the liquid into the dry ingredients and make a smooth batter. Avoid overmixing.

6.    Pour in the batter into the baking dish.

7.    Pop in the baking dish into the oven

8.    It will take about an hour (depending upon the capacity of the oven) for a well-cooked cake. (refer Tip ** given below)

9.    Cake Topping

a.    Melt mix the mentioned ingredients into a double boiler. Let it cool a bit before pouring over the cake. As the sauce cools it become thicker.

b.    De-mold the cake. Spread the topping over the cake evenly. The cake must be completely cooled before you spread the topping over the cake.

Serving

Serve the cake slices with a dollop of fresh cream, topped with some fruits of your choice or serve with a scoop of vanilla ice-crème.

Tips

*    I have used margarine instead of butter, which makes the cake even lighter J

**  The doneness of the cake can be checked by inserting a stick in the center of the cake and it comes out clean. Another check is, the top of the cake is firm and bounces a bit, when pressed with the finger.

Try this recipe and share your comments and/or suggestions.