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These eggplant stacks are a healthier and easier version of Begun Bhaja(eggplant/Aubergine fry). For Begun bhaja, slices of eggplant are marinated in spices of choice, usually turmeric and chili powder, with variations like garam masala, dried mango powder and more. The marinated eggplant slices can be directly deep/shallow fried, or coated in flour(semolina or rice) for a crunch, and then fried. Yumm, because the eggplants pick up a lot of oil 🙂
These chili stacks are eggplant slices, brushed lightly with oil and roasted on stove top. Once cooked to preference, I sprinkle salt, fresh red chili powder and black salt/kala namak. Stack them, sprinkle more red chili powder and serve. Easy snack or side.
On my hand made plate, hence the not symmetrical plate plane:)
Hubbs looked at them the other day, and decided to make eggplant crostinis. He topped them with some herbed wild rice and lemon juice. He comes up with the wildest combinations.. but this worked perfectly!
Other Eggplant dishes to try. Baingan bharta– Roasted Mashed spiced large eggplant, Ringad Bataka nu shaak – Eggplant and potatoes with spices and nuts.
And you know what I discovered recently! This amazing 3 buck life saver! the RC6 wireless shutter release (remote control) for my camera. Why doesnt anyone mention getting a remote control for food photography? It makes life so much simpler without any shakes in the pictures. Even with a good tripod, I dont have an uncarpetted space to put the tripod, leading to the inevitable shake. The remote control, takes all the button pressing shake error away! I think a remote device is a Must have for budding food photogs:)
Give me more chili powder.
Chili Eggplant Stacks
Vegan gluten-free allergen-free recipe
Serves 1, Cook time 15-18 minutes
Ingredients:
1 long large Eggplant(japanese or any long type variety)
1 Tablespoon oil(mustard, olive or organic canola)
salt to taste
red chili powder/cayenne to taste
kala namak/black salt to taste(optional)
Method:
Slice the eggplant into 1/8-1/4 inch thick slices.
Heat a large pan or 2 large pans on stove top on medium heat.
Brush both sides of each slice with oil and place on heated pan.
Cook on medium-low heat for 5-7 minutes each side or to preference.
Sprinkle salt, chili powder to taste, Sprinkle black salt lightly(optional).
Stack the eggplants and sprinkle liberally with chili powder.
Serve hot with Cilantro chutney or other chutney or dips of choice.
For variations: Use other spice blends like garam masala, cajun spice, or dried herb blends, parsley, thyme, rosemary and top it with some vean mozarella shreds before serving.
This sounds great! I use to love breaded eggplant, but now I am a fan of roasting. I love the eggplant rollatini recipe from vegnew’s recipe club. They sent it out in an email last month and I have made it twice subing quinoa for millet.
I like it sliced, brushed with soy sauce, sprinkled with chili powder and fried. Yum!
This was perfect timing. My friend just asked for an eggplant recipe so I sent him this. He loved it 🙂
Candice W
I love my eggplants roasted or fried! I even love the smell of eggplants roasting in an open fire (I use my stove). I’ll try your recipe tonight. I got some black salt I’m excited to use it with. Btw, nice remote control! Did you buy it on amazon? Was there a deal?
Chris doesn’t care for eggplant, so I haven’t cooked with it in ages. Back in the day, however, I was all about the baba ganoush! Your recipe looks pretty amazing- might even be able to change Chris’s mind!
I already subscribe and follow you on FB. 🙂
Thank you so much for sharing the recipe…eggplants here I come!
…and for the wireless shutter release tip! I so very much need this. 🙂
Cheers!
LOVE eggplant or aubergine as we call it here in Blighty! I had it baked with a sesame, miso sauce the other day. HEAVEN! BTW, your pics are so good. I love the vibrant flecks of chill powder against the rustic black dish. x
My entire family is Bengali and the best time of year is always when my grandmothers are both visiting and we have begun bhaja sometimes twice a week. It’s amazing to see how different families from the same region have such varying “secret family recipes”. Dad’s mom spices it, mother’s mom just does it plain with some whole spices in the batter. It is definitely my favourite way to eat eggplant and that’s saying something because I love eggplant. (btw, I followed you on Facebook)
I already subscribe to your e-mail feed! 🙂
Eggplants are one of the best vegetables in the world. They add a nice meatiness to all dishes and absorb all the flavours. I stick them in curries (Thai, Malay, Indian (of course!)), on pizzas, lightly dressed in balsamic vinegar and grilled, in moussakas, lasagnas, soups, stews, chilis, stir-fry’s, stuffed … to pick just one favourite is close to impossible!
If I had to pick, I would say my favourite use of eggplant is in a spicy tomato-based curry, based off of your temeph tikka masala recipe and baingan bharta: with a curry sauce made of pureed chilis, onions, and roasted tomatoes, and veggie stir-ins of eggplant, zucchini, and bell pepper, and a tempering similar to both the tikka masala and baingan bharta. Yum!
Beautiful appetizer!! and you are right about the remote. Mine broke and I am having trouble balancing it all with my shaky hands 😀