I came across this recipe a while ago from https://food52.com and was fascinated by how good it looked. So I placed it on my bucket list and was on the lookout for the perfect brinjal ( shape and size) to try it out. My quest for the perfect brinjal lasted a few months. In the meantime I tried it out with the round variety which tasted as good. However I was not satisfied with the way it looked and was estatic when I found the perfect brinjal. To cut a long story short, it looks better when raw, so that’s the image I have posted. And I had a wonderful time making it. I have changed the ingredients to those I had in my fridge and I must say the family thoroughly enjoyed it.
Baked Brinjal Fan
1 medium brinjal- I made this with both the round one and the pear shaped one; 3 large tomatoes, thickly sliced; 3 garlic cloves, crushed; 3 tbsp labneh or paneer ( home made cottage cheese), crumbled; small bunch coriander leaves; pickled onions; olive oil; salt and pepper to taste
Preheat oven to 175 Degrees Celcius. Rinse the eggplant and pat dry with paper towel. Cut the brinjal into thick slices, but leave attached at the stem. Brush each slice with oil using a pastry brush and sprinkle with salt and pepper. Mince the garlic and chop the coriander leaves. Line baking tray with foil and place the brinjal on it. Insert sliced tomato, garlic,labneh or paneer, some pickled onions and the coriander leaves. Press the brinjal slightly with the palm of your hand to form a fan. Drizzle more oil and onions over. Bake for about one hour. If there is still liquid in the pan lower the oven temperature to 150 C and bake 15 minutes longer or until all liquid has evaporated. Length of baking depends on the size of the brinjal.
¼ cup olive oil; 7 fresh Oregano leaves, minced ( I have then growing on my balcony); 3 medium onions, sliced fine- used the Indian Onions that we always use; 4 tbsp apple cider vinegar; salt to taste; 5 large cloves garlic, minced fine; ½ tsp pink Himalayan salt or to taste; 1 tsp brown sugar.
Add all ingredients to a glass jar and keep in a cool, dark place for 2 weeks until the onions are soft and taste good. Adjust seasoning and use as required.
Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.
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