Baingan-e-Bahaar;Lasuni Raita

Baked aubergine steaks filled with paneer and roasted sesame Tomato chutney, roasted Garlic Raita Baked Aubergine (Serves 4) Ingredients1 large aubergine 1 teaspoon red chilli powder plain flour for dusting vegetable oil for shallow-frying Salt to taste Garlic and Cumin Raita Ingredients2 garlic cloves, crushed 1 tablespoon olive oil 250g Greek yoghurt 1½ teaspoons cumin seeds, roasted and coarsely ground a pinch of sugar (optional) Salt MethodLightly whisk the yoghurt in a bowl. Crush the garlic, then gently mix it into the yoghurt with the cumin and salt. Taste and add the sugar if necessary. Tomato Chutney Ingredients1½ tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped green chilli 10 curry leaves ¾ teaspoon red chilli powder a pinch of asafoetida 250g tomatoes, skinned and chopped 1 tablespon jaggery 1 tablespoon finely chopped fresh coriander Salt MethodHeat the oil in a pan and add the mustard seeds. As they splutter, add the ginger and green chilli and sauté for a minute. Add the curry leaves, chilli powder and asafoetida and cook for 30 seconds, then stir in the chopped tomatoes, jaggery and some salt. Simmer until the chutney has thickened, then remove from the heat and leave to cool. Finally, stir in the chopped coriander. For the paneer and roasted sesame filling50g potato, boiled until tender, then peeled and grated 150g paneer, grated 1½ tablespoons sesame seeds, roasted 1 teaspoon chopped green chilli 1 teaspoon chopped ginger 2 tablespoons chopped fresh coriander 1 teaspoon red chilli powder 1 teaspoon chaat masala 1 teaspoon lemon juice Salt MethodTo make the filling, mix all the ingredients together in a bowl, then set aside in the fridge. Cut the aubergine into rounds 2cm thick and, with a sharp knife, remove the flesh in the centre, leaving an edge about 1.5cm thick, thus forming hollow rings. Toss the aubergine rings in the red chilli powder and some salt and set aside in a colander for 20 minutes. Stuff the aubergine rings with the paneer mixture, then dust them with flour. Heat a thin layer of vegetable oil in a large frying pan, add the aubergine rings and shallow-fry over a low-medium heat for 1 minute on each side, until sealed. Transfer them to a baking tray, top with the tomato chutney and bake in an oven preheated to 180°C/Gas Mark 4 for 6 minutes or until the aubergine is tender. Garnish each one with a dollop of the raita and serve.

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Baingan Keema Kamaal

Brinjal and Soya Granules Mousakka Ingredients75ml/6fl oz olive oil 1 large onion, finely chopped 675g Soy Granules 3 cloves garlic, chopped 1.25ml/¼tsp cinnamon 400g chopped tomatoes 1 tbsp fresh oregano, chopped 2 bay leaves 1 tsp fresh, soft thyme leaves 4 medium aubergines, cut in roundles Salt and freshly ground black pepper 175 ml Water Plain flour, for dusting For the topping85g/3oz unsalted butter 85g/3oz plain flour 900ml/1½pt milk 85g/3oz parmesan, grated 115g/4oz cheddar / gruyère, grated 2  egg yolks 1 egg Method 1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Add the garlic and the granules fry till brown. Stir the cinnamon, chopped tomatoes, oregano, bay leaves and thyme into the casserole and de-glaze the pan with water. 2. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. 3. Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. 4. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. 5. The white sauce should now have cooled enough to whisk in the egg and egg yolks. 6. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the SOYA then cover with half the aubergine slices. Repeat the layers, ending in the last of the SOYA, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. 7. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread.

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