Moms Eggplant Aubergine Sabzi Recipes

MOM'S EGGPLANT (AUBERGINE) SABZI

Steps:

• In a heavy- bottomed skillet, cook the eggplant in oil.
• Stir every once a while so that the eggplant does not stick to the bottom of the skillet.
• Once it is cooked, add the salt, amchur powder, sugar and sambar powder and switch off the heat.
• Eggplant sabzi is ready!
• Note: Stir after adding sugar, salt etc so that they don't stick to each other and clump together.
• This goes very well with yoghurt rice or just mixed with rice and eaten as such.
• Since this can be oily and spicy, I usually combine it with dal (which I make a bit bland to compensate) and eat with hot rotis.

EGGPLANT (AUBERGINE) TERIYAKI

Steps:

• Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
• Sprinkle with salt to drain out extra water, about 20 minutes.
• Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
• Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.

EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Preheat oven to 180°C.
• Heat oil in saucepan.
• Sauté eggplant and onion until soft.
• Remove saucepan from heat and stir through margarine until melted.
• Add remainder of ingredients, and combine well.
• Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

MY MOM'S SOUTHERN EGGPLANT (AUBERGINE) CASSEROLE

Steps:

• Peel eggplant, cut into 1" cubes and lightly salt to sweat the bitter taste out--about 15-20 minutes.
• Cook in saucepan with water until tender--about 18 minutes; drain and cool slightly.
• Cook sausage, onion until sausage is browned and onion is soft.Combine eggplant and sausage; add egg and bread crumbs.
• Spoon into prepared casserole.
• Combine butter and cracker crumbs. Spread over top of casserole.
• Bake at 350 degrees for 25-30 minutes until cracker crumbs are golden brown.
• Variations:.
• Sprinkle with 1/2 cup Mozzarella cheese, shredded before adding the cracker crumbles.
• Mix in 1/2 cup Rotel Tomatoes, well drained.