Tawa Baingan

MetroCooking DC


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2 Holland eggplants
6 cloves peeled garlic
1 cup olive oil
1 teaspoon crushed black pepper
salt to taste
4 tablespoons canola oil
1/2 teaspoon cumin seeds
1 cup chopped red onion
1 cup chopped tomato
1 inch piece ginger, chopped
2 medium Thai green chili, chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 medium Idaho potatoes
2 teaspoons chaat masala
1 tablespoon lemon juice
Salt to taste
8 ounces jaggery
1/2 teaspoon red chili flakes
1 cup coconut milk
1/2 cup chopped peanuts
1 tablespoon lemon juice
Salt to taste


1. In a bowl, mix the olive oil, chopped garlic, black pepper and salt, keep aside. Cut the eggplant into 5mm thick round slices, mix in the above marinade.

2. Boil the potatoes. Cool and grate. Heat the oil in a sauté pan, add the cumin seeds and let them crackle. Sauté the onions till soft. Add the ginger, green chilies along with the tomatoes, red chili and turmeric powder. Cook over medium heat till the tomatoes are mashed. Add the grated potatoes, chaat masala, lemon juice and salt. Mix well and keep aside.

3. Melt the jaggery in a sauce pan over a low flame. When the jiggery starts to change color add the red chili flakes, coconut milk and bring to a boil. Finish off with lemon juice, salt and chopped peanuts.

4. Cook the eggplant slices on a hot flat griddle on both sides till golden brown. Heat the spiced potato mix separately. Sandwich the eggplant slices (at least 4 slices to a portion) with the potato mix. Drizzle the warm jaggery and peanut sauce over the eggplant. Garnish with chopped cilantro.

Vikram Sunderam
MetroCooking DC 2014

Created date

July 2015