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
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)
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.
This stack is being shared at Ricki’s wellness weekend, Healthy Vegan Fridays, Slightly indulgent Tuesdays, Hearth and soul blog hop, Allergy friendly wednesdays,
And now for the Giveaway! The blog’s Facebook page crossed 4000 fans! awesomeness! Thank you all for the constant support!
To celebrate, VegNews is kindly giving away One year Vegnews Magazine’s subscription to one reader:)
This is open to International readers as well since the subscription is digital.
To Enter: the giveaway is now over!
– Follow me on Facebook , Or sign up for my E-mail feed to get the recipes in your inbox, and leave me a comment on the post about how you like your eggplants (leave me a contact email if you are not a blogger). Ends Sept 18 midnight PST.
If you already have a subscription, you can enter to win for a gift to someone:)