Baingon Ar Tematoo Biran (Fried Aubergine and Tomato)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 globe variety aubergines
  • 2 tomatoes
  • 1 medium onion
  • 4 cloves of garlic
  • 5 - 6 green chillies
  • oil (as needed)
  • water (as needed)
  • 1.25 tsp salt (1/2 tsp for frying aubergine slices and ¾ tsp for masala, adjust if necessary)
  • 1.5 tsp cumin powder (1 tsp for frying aubergine slices and ½ tsp for masala)
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp mixed curry powder
  • 1 tsp coriander powder
  • fresh chopped coriander to garnish
Method
  1. Start by topping and tailing the aubergines.
  2. Slice the aubergines into discs 1 cm wide, it's important to keep them fairly thick to prevent them becoming mushy once cooked.
  3. If you are not sure whether your aubergines are young or mature, you can usually tell this by looking at the widest slices of aubergine - if there aren't many seeds (like in the top left hand image) the aubergine is young, if it has a lot of seeds then the aubergine is most likely quite mature and you may want to salt the aubergine slices prior to frying.
  4. Lightly sprinkle salt over the slices and leave for 20 - 30 minutes to draw out the moisture and bitterness (this step has not been included in the photos as I didn't do this). Once the moisture is drawn out, wipe excess moisture with a clean kitchen towel and carry on with the recipe.
  5. However, if your aubergines are young and virtually seedless, you can skip salting and just soak the slices in cold water to stop them from browning whilst you prepare the other ingredients.
  6. Peel and slice 1 medium onion and finely chop 4 cloves of garlic....
  7. dice 2 tomatoes and slice 5 - 6 green chillies.
  8. After prepping the ingredients, drain the aubergine slices in a colander thoroughly.
  9. Once drained add ½ tsp of salt....
  10. and 1 tsp of cumin powder then mix to coat the aubergine slices.
  11. Prepare a large frying pan and drizzle with some oil, try not to add too much oil as the aubergine will absorb it like a sponge. Remember, any oil the aubergine slices soak up during the frying process will be released later when they cook through completely.
  12. Once the oil is hot, add the aubergine slices and cook on high for a few minutes.
  13. When the slices look browned (top left photo) on the underside, turn over and repeat on the other side.
  14. Carry on frying the slices like this, adding a little more oil if necessary, till all the pieces are fried. Transfer to a flat dish till needed.
  15. To begin preparing the masala, add some oil to the same frying pan....
  16. once hot add the sliced onion, chopped garlic cloves and ¾ of a tsp of salt (this can be adjusted later if needed).
  17. Mix and allow the onions to cook covered, till soft and translucent.
  18. Once the onions are translucent (top left photo) start to add the ground spices.
  19. Add 1 tsp turmeric powder, 1 tsp chilli powder, 1 tsp mixed curry powder....
  20. tsp of coriander powder and ½ tsp of cumin powder.
  21. Mix the spices with the onion and if your onion seems dry, add a splash of water to loosen.
  22. Cover the pan and allow the onion to cook with the spices over a low heat till the oil separates from the onion (top right photo).
  23. Next add the diced tomatoes and cook for a few minutes to soften.
  24. Next add the fried aubergine slices back into the pan.
  25. Mix to coat the aubergine slices with the masala and cook covered over a low heat for 10 - 15 minutes. Make sure that you thoroughly coat the aubergine slices with the masala at this stage as you will NOT get another opportunity to do this otherwise you will end up turning the dish to mush.
  26. The aubergine is cooked when it has changed in colour and the excess moisture has been released into the frying pan (bottom right photo).
  27. Finish off the dish by adding the sliced green chillies and chopped coriander (I have used frozen here instead).
  28. The dish is now ready to serve.
  29. Carefully plate up the Baingon Ar Tematoo Biran, ensuring you don't damage the round slices when plating. Serve with plain rice or a simple flatbread and enjoy!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/baingon-ar-tematoo-biran-fried-aubergine-and-tomato/