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These eggplant stacks are a healthier and easier version of Begun Bhaja(eggplant/Aubergine fry). For Begun bhaja, slices of eggplant are marinated in spices of choice, usually turmeric and chili powder, with variations like garam masala, dried mango powder and more. The marinated eggplant slices can be directly deep/shallow fried, or coated in flour(semolina or rice) for a crunch, and then fried. Yumm, because the eggplants pick up a lot of oil 🙂
These chili stacks are eggplant slices, brushed lightly with oil and roasted on stove top. Once cooked to preference, I sprinkle salt, fresh red chili powder and black salt/kala namak. Stack them, sprinkle more red chili powder and serve. Easy snack or side.
On my hand made plate, hence the not symmetrical plate plane:)
Hubbs looked at them the other day, and decided to make eggplant crostinis. He topped them with some herbed wild rice and lemon juice. He comes up with the wildest combinations.. but this worked perfectly!
Other Eggplant dishes to try. Baingan bharta– Roasted Mashed spiced large eggplant, Ringad Bataka nu shaak – Eggplant and potatoes with spices and nuts.
And you know what I discovered recently! This amazing 3 buck life saver! the RC6 wireless shutter release (remote control) for my camera. Why doesnt anyone mention getting a remote control for food photography? It makes life so much simpler without any shakes in the pictures. Even with a good tripod, I dont have an uncarpetted space to put the tripod, leading to the inevitable shake. The remote control, takes all the button pressing shake error away! I think a remote device is a Must have for budding food photogs:)
Give me more chili powder.
Chili Eggplant Stacks
Vegan gluten-free allergen-free recipe
Serves 1, Cook time 15-18 minutes
Ingredients:
1 long large Eggplant(japanese or any long type variety)
1 Tablespoon oil(mustard, olive or organic canola)
salt to taste
red chili powder/cayenne to taste
kala namak/black salt to taste(optional)
Method:
Slice the eggplant into 1/8-1/4 inch thick slices.
Heat a large pan or 2 large pans on stove top on medium heat.
Brush both sides of each slice with oil and place on heated pan.
Cook on medium-low heat for 5-7 minutes each side or to preference.
Sprinkle salt, chili powder to taste, Sprinkle black salt lightly(optional).
Stack the eggplants and sprinkle liberally with chili powder.
Serve hot with Cilantro chutney or other chutney or dips of choice.
For variations: Use other spice blends like garam masala, cajun spice, or dried herb blends, parsley, thyme, rosemary and top it with some vean mozarella shreds before serving.
I absolutely love eggplant in all forms. I think one of my favorite ways is roasted eggplant sliced into thick, juicy chunks and then tossed in a miso ginger glaze. So much flavor, its delicious!
Hello! Can I use the indian eggpant/baigan instead?
yes you can use any eggplant
This looks so good! I’ve been wanting to make eggplant and now I know exactly what I’m going to make…this! Thanks for always posting such amazing delicious recipes!
Now this brings nostalgia!! The bongs love their begun bhaja, except we do it only with turmeric and salt and cooked in msutard oil.. that’s it. I made some today from the eggplants from my yard.
Beautiful photos Richa! Did you make that plate, because I am so in love with it if you did, I need to get back into pottery 🙂
Hubbs is brilliant, tell him thank you for the eggplant crostinin idea – I am so making that with your eggplants for dinner this week!!!
What a great giveaway! I was planning on doing the same one for my 6 month blog-iversary! I love baba ganoush and since I’m married to an Egyptian he knows all the secrets to make it perfect!
Yay! contragulations on your 6 month blogoversary Sarah!:) i need to check out some of your egyptian recipes!
Thanks to share such nice information.
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This is a really pretty dish, Richa! I actually have a couple of eggplants I need to use up this week, so I will definitely try this out. Gorgeous photos!
Eggplant is such a versatile vegetable. I like them slightly fried dusted with salt and chat masala and stuffed eggplants. Yum. Love the giveaway. *fingers crossed*
Siri