Bhagara Baingan – Southern India, Sri Lanka

(Spiced Eggplant with Peanut Coconut Sauce)

Eggplants are historical plant foods of the Indian subcontinent and can be grown in both

temperate and tropical climates. Eggplants are commonly cooked along with spices in

curry style dishes in parts of India and this recipe is an adaptation of preparations of

eggplant found in the southern part of India and Sri Lanka.

Cooking Method Sauce – Simmered

Cooking Method Eggplant - Sautéed

Yield – 15 orders at 4-5 oz each

Kitchen Station – Sauté

Advanced Preparation – Sauce and Prepped Eggplant

Ingredients:

For Prepping the Eggplant

2.5 lbs Eggplant

1 tbsp Salt

6 oz Vegetable Oil

½ tbsp Turmeric, ground

1 tbsp Coriander, ground

1 tsp Cumin, ground

1 tsp Black Pepper

¼ tsp Cayenne Pepper

For the Sauce

14 oz Coconut Milk 3 tbsp Peanut Butter

1 oz Vegetable Oil

8 oz Yellow Onion, minced

1 tbsp Garlic, minced

2 tbsp Fresh Ginger, minced

2 ea Fresh Red Chilies, minced

½ tbsp Turmeric, ground

1 tsp Coriander, ground

1 tsp Salt

1 oz Tamarind (hydrated in 2 oz hot water and strained to remove any particles)

14 oz Coconut Milk

For Assembly and Garnish

3 oz Vegetable Oil

Prepped Eggplant

4 oz Roasted Peanuts, crushed

0.5 oz Sesame Seeds, toasted

15 sprigs fresh Cilantro

Procedure:

For Prepping the Eggplant

1. Slice the eggplant into rounds approximately 1/3 inch thick and sprinkle the salt

evenly over all of the sliced eggplant by laying the eggplant slices onto a sheet

pan and then sprinkling evenly. 2. Allow the eggplant to sit with the salt on the slices for 15-20 minutes and then

rinse off the eggplant pieces and immediately pat them dry with a paper towel

3. Once all of the eggplant has been rinsed and dried, in a small bowl combine the

oil and seasonings and mix very well to distribute.

4. Using a pastry brush, brush the oil/spice mixture onto both sides of the eggplant

slices.

5. Once all of the eggplant slices have been prepped set them aside for service

For Making the Sauce

1. In a small pot heat the first 14 oz coconut milk to a simmer and pour the hot

coconut milk over the peanut better in a separate container.

2. Stir the coconut milk/peanut butter mixture occasionally until mixture resembles

broken sauce with small lumps of peanut butter floating in the coconut milk. Set

this mixture aside for later in this section of recipe

3. In a small pot add the vegetable oil and heat over a medium low flame until hot

and then add the onions and garlic and sweat until the onions are translucent.

4. Once the onions are translucent add the ginger and chilies and fry in the hot oil for

30 seconds and then add in the turmeric, coriander and salt.

5. Fry the spices in the hot oil for a few more seconds and then add in the hydrated

tamarind, coconut milk and the coconut/peanut butter mixture and bring entire

mixture to a simmer over medium heat.

6. Once the mixture comes to a simmer turn heat down to a gentle simmer and

gently simmer until mixture begins to thicken slightly

7. Taste the sauce and adjust seasoning if necessary. 8. Puree the sauce in a blender to make smooth and hold warm for service

For Assemble and Garnish

1. Heat a sauté pan over a medium, high flame until hot and add a small amount of

the oil to the pan

2. Add a piece of the eggplant and sauté over medium heat until browned on pan

side and then turn over and repeat on second side.

3. Transfer the eggplant piece to the service plate and tope with the prepared

coconut peanut sauce

4. Garnish the plate with roasted crushed peanuts, toasted sesame seeds and cilantro.