Aubergine Lebanon

About Aubergine Lebanon

Ingredients

• Large aubergine (bharta baingan), peeled and cut into cubes 1
• Oil 4 tbsps + to grease
• Garlic cloves, finely chopped 2
• Onion, finely chopped 1 cup
• Brown sugar 1 tsp
• Salt ½ tsp
• Dried basil ½ tsp
• Tomatoes, seeded and cut into square pieces 1 cup
• Refined flour (maida) 1 tbsp
• Breadcrumbs 2 tbsps
• Processed cheese, grated 2 tbsps

How to Make Aubergine Lebanon (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Grease a baking dish with some oil.
2. Heat oil in a deep non-stick pan, add garlic and onions and saute for 2-3 minutes or till soft.
3. Add aubergine, brown sugar, salt and basil, mix and saute for 2 minutes.
4. Add tomatoes and cook till they turn soft and pulpy.
5. Add refined flour and mix well to avoid lumps. Cook for 2 minutes more.
6. Transfer into the greased baking dish and spread evenly. Sprinkle breadcrumbs and cheese on top. Keep the dish in the preheated oven and bake for 20 minutes.
7. Spoon onto individual serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps