EGGPLANT LASAGNA

From  : http://www.zeekhanakhazana.com/recipe/eggplant-lasagna

INGREDIENTS

• 1 big egg plant sliced
• 1 cup rice flour
• 2 tbsps chilli paste
• Oil as needed

For stuffing

• 50 gms broccoli chopped and blanched
• 50 gms golden corn 
• 50 gms spinach chopped
• 100 gms snake gourd
• 100 gms tomatoes 
• 5 garlic pods
• 2 onions
• 50 ml cream
• Salt and pepper to taste
• Grated mozzarella cheese as needed
• 2 tbsp butter

METHOD

• Dust the slices of egg plant with rice flour and shallow fry them in a non stick pan till they turn golden brown on both sides.
• Sauté the onions and garlic in butter till they appear translucent and then add the tomatoes, spinach and snake gourd. Sauté for another 2 minutes. Once the vegetables become soft, add in the broccoli and chilli paste and mix well. Then add the cream, and season with salt and pepper as desired.
• In a serving dish arrange the egg plant slices and vegetable mixture in alternating layers. Top with grated mozzarella cheese and grill in the oven till the cheese melts.

Serve your Egg Plant Lasagne hot.

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BAIGAN KHATTA MITHA

By : Balaka
Ingredients:
300 gms - brinjal
4 tsp - Oil
2tsp - Sugar
1 tsp - salt
tamarind, the size of a lemon
1-2 tsp - dhania powder
1-2 tsp - jeera powder
10-20 - curry leaves
1tsp mustard seeds
1tsp - red chilli powder, freshly crushed



Method
Cut the brinjals in a longitudinal manner with a thickness of 1 inch.
Heat 2 tsp oil in a pan and fry them till they are cooked.
Remove and keep aside.
Remove the excess oil.
Take just 2 tsp of oil and the add mustard seeds, a pinch of turmeric, freshly roasted and crushed jeera, dhania and red chilli powder.
Keep stirring. Then add the sugar, the pulp of the tamarind and salt.
Check that it gives a tangy taste.
Adjust if necessary to your taste.
Add the baigan and a little water
Cook for 3-4 minutes on low flame so that the gravy is mixed well with the baigan. Cover and keep aside for 30 minutes to cool.
Serve it as a side dish along with rice or roti.

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