Baingan Ki Lonje
Recipe: #18520
April 17, 2015
Categories: Side Dishes, Vegetables, Eggplant, Indian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Skillet, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spicy, Kosher Dairy more
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Original recipe yields 4 servings
Ingredients
- GARNISH
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- SPICE MIX
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Nutritional
- Serving Size: 1 (453.3 g)
- Calories 927.6
- Total Fat - 42.5 g
- Saturated Fat - 20.8 g
- Cholesterol - 200.5 mg
- Sodium - 5102.6 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 3.5 g
- Sugars - 9.1 g
- Protein - 99.3 g
- Calcium - 92.3 mg
- Iron - 10.4 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Slit the eggplants lengthwise down to the base .
Step 2
Heat the clarified butter in a pan, and sauté the onions till they turn brown and crisp. Remove the onions from the clarified butter and leave the clarified butter aside till ready to use again.
Step 3
Grind together the onions, ginger, salt and half the spice mix . (this is masala 1)
Step 4
Apply a layer of this mixture into the slits made in the brinjals.( eggplants this is what they are called in india ,cool huh ?)
Step 5
Heat the clarified butter once again and add the cloves. When they begin to darken a little, add the brinjals and any leftover masala1 and sauté over high heat till they look glossy.
Step 6
Lower heat, cover and cook till tender, stirring a few times to avoid scorching.
Step 7
Mix in the sugar, lime juice and the rest of the powdered masala.(spice mix)
Step 8
Garnish with the coriander leaves and serve.
Tips & Variations
No special items needed.
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