Punjab x Italy
Baingan bharta parmigiana
Two kitchens that both believe the brinjal deserves a standing ovation.
90 minTime
21 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original447kcalsame
21 gproteinsame
10 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Char one brinjal directly over a gas flame on medium high heat for 10 to 12 minutes, turning, until the skin is black and the flesh collapses. Cool, peel and chop.
- 2Slice the other brinjal into 1 cm rounds, sprinkle with 1 tsp salt and leave 15 minutes. Pat dry.
- 3Brush the slices with oil and grill in a heavy pan on medium high heat for 3 minutes a side, in batches.
- 4Heat the mustard oil in a pan on high heat until it just smokes, then lower to medium. Add cumin, onion for 6 minutes, then garlic, ginger and chilli. Add tomatoes, puree and chilli powder and simmer 10 minutes. Stir in the charred brinjal and garam masala for 5 minutes.
- 5In a baking dish, layer sauce, brinjal slices, mozzarella, parmesan and basil three times, ending with sauce and cheese. Bake in the oven at 200°C for 25 minutes.
- 6Rest 10 minutes before cutting. Finish with coriander.
Serve it like this
Lift a clean square onto a warm plate, spoon a ribbon of hot sauce alongside and top with a few fresh basil leaves and a fine snow of parmesan.