Baingan ka Tikka

Unicorn (Unicorn@Indenial.com)
Fri, 18 Sep 1998 08:21:40 -0400

Today's vegetarian entree in our "Taste of India" menu also makes a
great
vegetable side dish if you just have to have meat at the dinner table.
Although the preparation is a bit involved, I'm sure that once you've
eaten
them you'll agree that, like all good things, the effort was worth the
reward.

Baingan ka Tikka (Baked Eggplant stuffed with Curried Vegetables)

2 Tbs (30 ml) ghee (see Monday's or Wednesday's recipe mailing)
6 small eggplants, each about 3 or 4 ounces (75 to 100 g), cut in half
lengthwise
1+1/2 tsp (7 ml) salt
1/2 tsp (2 ml) finely chopped garlic
1 tsp (5 ml) finely chopped fresh ginger root
1/4 cup (60 ml) finely chopped onions
1/2 tsp (2 ml) ground coriander
1 tsp (5 ml) garam masala (see Monday's or Wednesday's recipe mailing)
1/2 cup (125 ml) fresh green string beans, trimmed and cut into 1 inch
(2
cm) pieces
1/2 cup fresh or frozen green peas
1 medium-sized carrot, peeled and finely chopped
1 cup (250 ml) finely chopped potato
2 medium-sized tomatoes, cored and coarsely chopped
3 Tbs (45 ml) finely chopped cilantro (fresh coriander, Chinese parsley)

1 Tbs (15 ml) finely chopped fresh mint

Spread 1 tablespoon (15 ml) of the ghee over the bottom and sides of a
baking pan large enough to hold the 12 eggplant halves. With a small
spoon,
scoop the pulp out of the eggplant halves to leave a shell about 1/2
inch
(1 cm) thick. Sprinkle the shells with 1 teaspoon (5 ml) of the salt and

place them upside down on paper towels to drain. Chop the pulp finely
and
set aside. Heat 1 tablespoon (15 ml) of the ghee in a heavy skillet over

moderate heat until a drop of water flicked onto it splutters instantly.

Add the garlic, ginger, and onions, and stir for 1 minute. Stir in the
ground coriander, garam masala, and the remaining 1/2 tsp (2 ml) of
salt.
Then add the chopped eggplant pulp and cook for 6 or 7 minutes, stirring

frequently. Stir in the green beans, peas, carrots, potatoes, and
tomatoes,
reduce the heat to low, cover and simmer for 5 minutes. Remove the
skillet
from the heat and stir in the fresh cilantro and mint. Pat the inside of

the eggplant shells dry with paper towels and spoon the vegetable
mixture
into them, packing it in firmly. Place the shells in the baking dish and

bake in the middle of a 350F (180C) for 25 minutes, until the vegetables

are tender. Serves 6 as a main dish, 12 as a side dish.