Baingan - veggie with a crown

Aubergine is the colour of royalty but aubergine as the vegetable (vegetable-fruit technically!) is undermined! So what if every specie of the baingan family comes with a crown on its head, but they are still undermined! Call it aubergine or the common name baingan (brinjal and eggplant can be added to the nomenclature) it is a versatile thing and fun to cook with.

Make friends 

What puts off many people are the seeds in the baingan. We do not have x-ray vision to see the presence of seeds but there is a way to pick up a baingan without seeds! The best baingan will be one without seeds (we agree) and with a smooth shiny skin. One way of finding that out is to pick it up and weigh it in your hand. If it feels light it means it does not have many seeds. Brinjals with too many seeds are heavy in the hand plus they are bitter when cooked. Another way of finding out is to check the scar on the tip. If it is round, buy it, and if it is oval then it means that the brinjal is overmature with plenty of seeds inside. 

Oil affinity

Another thing which can bring negative marking for baingan is the fact that it absorbs a lot of oil when fried! Forget the deep frying, even to cook it you need oil! Baingan cooked in a water base is not tasty. Any baingan, in any colour, shape or size from any corner of the world is the same. The texture is made of many spongy cells that can absorb oil very easily. When heated, baingan tissues generally collapse quickly due to their high moisture content. Hence, their spongy texture absorbs a surprising amount of oil. As air pockets collapse, some of the oil is released. The oil still left in the baingan tissues contributes to the soft, buttery texture that is so appealing. Why? Oil also carries the essence of added spices, so that baingan dishes can become rich with the aromas. If you wish to cut down on oil, remember that roasted, baked, or grilled baingan is always the most sensible option and that is delicious too.

The salt treatment

Baingan when cut should be put in salted water to prevent it from blackening. Sometimes we sprinkle salt on the baingan before cooking so the excess moisture and (if there is any) bitterness is removed due to osmosis along with it. We can remove any excess salt by wrapping the baingan in a thick towel and pressing on the slices or cubes, which removes even more water. Pressing the baingan also collapses some of the air cells, so it absorbs less oil when fried. 

Innovations galore

Some innovations in keema stuffed baingan and baingan pickle. Yes, this aachar surprised me with its texture. Now is the season to make it as there are good brinjals in the market. You need 500 grams seedless variety of brinjal. In one tablespoon of oil sauté a handful of dry red chillies. Drain, cool and crush. In the same oil sauté two spoons each cumin, mustard and fenugreek seeds. Cool and crush. Crush some ten cloves of garlic with two inch ginger and sauté in a little bit of oil to remove the raw smell. Now dice the brinjals and sauté in oil till they become half their size. Add all the prepared masalas and pastes and four tablespoons of salt with one cup vinegar. Cook till oil separates. Cool and store in an airtight glass jar. This pickle has shelf life of 2 months if not consumed!

Cook up a variety

Baingan in every home has its own variation. You might make a methi baingan in winters or a dahi baingan when the weather is warm. Punjabi homes make baingan bharta (with peas in winter) as often as a Hyderabadi would relish bhagare baingan. What would you prefer? Or go one step further and use it with the English name and make Aubergine and Penne Bake or an Eggplant Parmesan Lasagna! Both these dishes even a kid will relish! Fact is that with these recipe ideas I qualify my statement that baingan is a versatile thing and fun to cook with!

Recommended recipes - Eggplant Chilli Garlic,  Eggplant and Paneer Kababs,  Coconut Khara Kozhambu,  Khatte Baingan,  Karare Baingan,  Baingan Bharta With Soya Granules,  Achari Baingan