This summer has been quite different. While I haven’t maintained any specific diet in the previous years, this season I sort of developed a distaste for heavy oily Indian curries and cooked with meat to the minimum. This is only just temporary because I love dunking my chapatis in a warm curry – it is only the humidity and heat playing along for sure. On the positive note, we are buying more veggies and eating as light as possible. And one that has become a new favorite in my house with three of us is the Eggplant. Honestly I don’t know how I had just forgotten to cook them in any other way than stuffed in a traditional Hyderabadi curry where we use the small light purple variety popularly known as brinjals in India.
As a child, the only way I’d ever eat an eggplant was when it was roasted carrying the robust earthy flavors. More crispier, more the better. And even now I like popping the crunchy pieces of eggplant that has been well coated with ground spices for both its simplicity and fresh taste.
I don’t like frying eggplants because of all the oil and grease it soaks up from the pan. In this recipe, eggplants are sliced uniformly and marinated in Indian spices for atleast an hour to catch all the umami flavors. They are then coated with semolina, baked and broiled and served with feta and coriander. Semolina coated eggplants are really good just on their own – very comforting, hearty and satisfying. They make for the best fuss free salad and quick meal on a busy day. If you are looking for a good vegetarian and gluten free recipe, then this is the one.
- Eggplants - 2 medium long
- Semolina - 1/4 cup
- Red chilli powder - 1 tbsp
- Turmeric powder - 1 tsp
- Dry mango powder - 1 tbsp
- Cumin powder - 1 tbsp
- Feta - 2 tbsp crumbled
- Coriander - few leaves chopped
- Salt to taste
- Olive oil - 2 to 3 tbsp
Slice the eggplants uniformly in round shape.
Marinate in the spices (red chilli, turmeric, cumin and dry mango powder), salt and olive oil for atleast an hour for flavors to set in.
Preheat oven to 190 Degrees C and line the baking tray with parchment paper.
Fill a bowl with semolina and coat each marinated piece of eggplant well on the both the sides with it.
Arrange on a prepared baking sheet, not overlapping each other.
Bake for 25 minutes. Switch your oven setting to broil and let it cook for another 2-3 minutes on a top rack.
Sprinkle feta and coriander and serve warm.