Mediterranean

The culinary expansion of Baingan went on towards west through the trade routes and settled in the bright and sunny region to bring the best of baingan. Greeks, Romans, Spaniards , Moroccans - every tribe on the north and south coast of the deep blue Mediterranean sea love this amazing culinary delight and they relish it in their own way. We bring to you , the best of the region. 

1 Hunkar Begendi - Turkish (Istanbul)

 Melitzano Salata - Greek

3. Zaalouk - Moroccan

Hunkar Begendi (Sultan's Delight)

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Baingan reached the coast of Mediterranean sea and won over the Royal Dastarkhwan of Turk. Here we present the most elaborate royal form of Baingan from the land of Timur. For getting this right, you have to start the preparations at least 24 hours before the scheduled serving !!! 

 

Ingredients 

 

1. Bhoona Baingan - 500 gm

 

2. Lamb meat- 1 kg , boneless pieces of shoulder, trimmed off excess fat and diced into 3 cm cubes. 

 

3. Tomatoe Paste/ Puree - 2 table spoon

 

4. Red Capsicum Paste - 2 table spoon

 

5. Garlic Cloves - 4 to 6 , large

 

6. Large sized onions - 2

 

7. Bay leaves- 2

 

8. Ripe Tomatoes - 2

 

9. Kasar Cheese ( If not available, any Hard Cheese ) - Grated , 1 cup

 

10. Green Capsicum 2

 

11. Butter 3 table spoon

 

12. Parsley

 

13. Plain flour half a cup

 

14. Milk- 1 and half a cup

 

15. Cooking oil - two table spoon

 

Place the lamb meat cubes in a large bowl. Add tomato puree and capsicum pastes, garlic paste and half the onion and bay leaves. Season to taste with salt and pepper. Cover with plastic wrap and place in fridge for 12 to 18 hours to marinate. 

 

Place a saucepan over medium heat, add olive oil, and sauté the remaining until golden and tender. Add the lamb, green capsicum and tomato, butter and hot water. Increase heat to high, bring to boil, then reduce heat to low and sinner gently for 45 minutes, or until the lamb is tender, season to taste.

 

Bring the Bhoona Baingan out of your refrigerator and let it thaw to the room temperature. This saves you the time and efforts in the messy job of roasting Baingan on the open flame, cooling , peeling, cleaning and mashing it. 

 

In a separate pan melt 50 g butter over medium heat. Add flour to the molten butter and cook. Keep stirring for 2 minutes to break any lumps. Whisk in the milk until the mixture is smooth. Add Bhoona Baingan to the smooth mixture. Keep stirring often for 6–7 minutes, or until thickened. Add kasar cheese (or any hard cheese) in the final two minutes. 

 

To serve, divide the eggplant puree among plates, top with the lamb and scatter with parsley.

 

This will be an absolute royal delight for your guests . 

Melitzano Salata (Greece)                                                                                                     Top

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On a bright sunny morning, along the coastline of Greek Penunsula, it's an absolute delight to sip your Restina or Kissamos wine with the fresh Melitzanosalata and Garlic Bread. 

Here is how it's made. 

 

Ingredients

 

1. Bhoona baingan - 500 gm

 

2. Extra Virgin Olive Oil - 50 ml

 

3. Black olives 4-5

 

4. Green olives 4-5

 

5. Garlic - 4-6 large cloves

 

6. Cilantro

 

7. Fresh Lemon - Half a piece

 

8 Kosher Salt

9. Feta cheese ( If Feta cheese is not available; any goat or sheep cheese which is firm and brined can be used)

 

 

Bring the Bhoona Baingan out of your refrigerator and let it thaw to the room temperature. This saves you the time and efforts in the messy job of roasting Baingan on the open flame, cooling , peeling, cleaning and mashing it. 

 

Add the Bhoona Baingan into a bowl . Peel Garlic cloves and crush them onto a coarse paste. Add this paste to the bowl. Squeeze the lemon juce - be carefull to remove lemon seeds though. Pour a generous amount of extra virgin olive oil . Sprinkle koshar salt as per your taste. Add the crumbles of feta cheese and mix everything together with a fork. 

 

Season with pieces of black and green olive and finely chopped cilantro. Your delicous Salata is ready to pair with the wine

Zaalouk - Moroccan                                                                                                                         Top

 

On the south coast of Mediterranean Sea, Baingan is as much popular as it is at the North Coast. This Morrocan dish is a colourful delight worth a canvas , has a smokey aroma and a crunchy fresh texture with a delicious taste

 

Ingredients

 

1. Bhoona baingan - 500 gm

 

2. Extra Virgin Olive Oil - 50 ml

 

3. Red, green and yellow bell Pepper 

 

4. Tomato 2

 

5. Garlic - 4-6 large cloves

 

6. Cilantro

 

7. Fresh Lemon - Half a piece

 

8 Kosher Salt

 

 

Bring the Bhoona Baingan out of your refrigerator and let it thaw to the room temperature. This saves you the time and efforts in the messy job of roasting Baingan on the open flame, cooling , peeling, cleaning and mashing it. 

 

Add the Bhoona Baingan into a bowl . Peel Garlic cloves and crush them onto a coarse paste. Add this paste to the bowl. Squeeze the lemon juce - be carefull to remove lemon seeds though. Finely dice the bell peppers, similarly dice the tomatoes . Finely chop parsley , cilatro to add the greens. Add this pallet of bright colours to the bowl of Bhoona Baingan and mix well. Pour a generous amount of extra virgin olive oil . Sprinkle koshar salt as per your taste. Mix everything together with a fork. 

 

Your colourful delicous Zaalouk is ready to pair with the flat breads.