Sweet, spicy and tangy, this lighter version of Indian Eggplant Cooked Pickling Style (Baigan Achari) makes a perfect side; or pair it with rice or a flatbread for a simple, satisfying meal.
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The texture of eggplant can be a challenge for some, me among them, so I was in my mid-30’s before I discovered my love of this egg-shaped Old World tropical fruit. (Yes, it’s a fruit!) The recipe for Indian Eggplant Cooked Pickling-style presented here is a lighter version of the recipe that converted me: Madhur Jaffney’s Lake Palace Hotel Aubergines.
Indian Eggplant Pickling Style (Baigan Achari) has since become one of my all-time favorite dishes. This mildly spicy, subtly sweet side dish can be served immediately after it comes out of the oven, but we often put it in the fridge because it’s just as delicious cold as it is warm.
Serve it up with a simple dal, raita, and naan, and you’ve got yourself a wonderful vegetarian meal. Add a hearty curried protein and some Muhammara and you’ve got yourself a feast! (We also love to serve it warm for breakfast, topped with a poached egg.)
Baigan Achari LIGHT – It may not be pretty, but it’s delicious!
NOTE: Eggplant goes by many names around the world. In this recipe, eggplant and aubergine are used interchangeably.
- Eggplant: The name “eggplant” was given to the fruit by Europeans sometime in the mid-18th century. The size and shape of the fruit was similar to those of goose eggs, and the color was white or yellow, leading to comparison with an egg.
- Aubergine: Commonly used in British English, German, French and Dutch.
- Brinjal or brinjaul: Commonly used in South Asia and South African English.
Making Pickling-style Indian Eggplant Lighter & Healthier
The most substantial changes I made to the original Indian Eggplant recipe (Baigan Achari) were to streamline the cooking process and lower the fat content.
Most often in Indian recipes, eggplants (aubergines) are softened by frying them in vegetable oil: the original recipe from which this one was adapted calls for a whopping 1 1/2 cups of vegetable oil! In an effort to lower the fat score for this dish, I started baking the eggplants instead (thus reducing the oil used by almost 75%) and we loved the results!
Indian Eggplant Pickling Style does not suffer at all from reducing the amount of oil used; in my opinion, the flavors are fresher and more accessible.
The magic of this tangy-sweet Indian Eggplant is in the sauce – a blend of tomatoes ginger, garlic, and essential Indian spices that will make your kitchen smell amazing. Before you make the sauce though, you need to prepare the eggplant.
Baked, not Fried: How to Prepare Eggplant with FAR Less Oil
Eggplants, as you may know, are a little like sponges, and they soak up a ton of oil when they are fried. This method for baking the eggplant is a great alternative: the amount of oil used is reduced substantially, without any sacrificing either flavor or that delicious, tender, melty eggplant texture.
- Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I’m using very small, thin-skinned eggplants.)
- In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water.
- Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line.
- Allow eggplant to soak for 30 minutes.
- After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels.
- Lay prepared eggplant slices on a baking sheet in a single layer. You may need to use more than one sheet pan. Do not overlap slices.
- Lightly brush or spray eggplant slices with oil. Turn all the slices over and brush or spray the other sides.
- Bake for 10 to 15 minutes, until the underside is lightly browned.
- Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.
Do I Really Need to Soak the Eggplant in Salt Water First?
Many recipes call for salting and rinsing eggplant before cooking it to draw out any natural bitterness, but I have found that most eggplants I buy (here in Oregon) do not seem to have any discernible bitterness, so I often skip this step to save time. However, I have found that brining does help the eggplant keep its shape when cooked (regardless of cooking method), and seasons it in the process.
Indian Eggplant (Baigan Achari) is a sweet, spicy, tangy side that pairs well with meat dishes and pulses of all kinds. Or, served simply with rice or one of the many varieties of Indian bread, it makes a tasty light meal or snack. (Did you know that India has over 30 different types of bread?!)
Indian Eggplant Cooked Pickling Style (Baigan Achari)
Equipment
- Medium Casserole Dish
Ingredients
Eggplant Prep
- 2 large eggplants
- 1 tablespoon kosher salt
- 1½ quarts water
- ¼ cup olive oil
Instructions
Prepare the Eggplant:
- Peel the eggplants first, discard the stem and ends, and then slice evenly into 1/2 rounds. (Peeling is optional, but I always do it unless I'm using very small, thin-skinned eggplants.)
- In a large bowl, dissolve 1 tablespoon of salt in a cup of warm water. When the salt is fully dissolved, add 4 cups of cold water. Put the sliced eggplant into the salt water. Cover the eggplant slices down with a plate that fits inside the rim of the bowl, and then weight the plate so that the eggplant slices fall below the water line. Allow eggplant to soak for 30 minutes.Â
- Preheat oven to 375°F [190°C].Line a heavy baking sheet with a Silpat mat or parchment paper.
- After the eggplant slices have soaked for 30 minutes, drain them and pat dry with paper towels. Lay prepared eggplant slices on a baking sheet in a single layer with at least 1/2 inch between slices. Lightly brush or spray eggplant slices on both sides with remaining olive oil. Bake for 10 to 15 minutes, until the underside is lightly browned.Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes.Â
Prepare the sauce:
- In a small blender or food processor cup, combine ginger, garlic, and reserve canned tomato liquid. Blend until almost smooth.
- In a large, heavy bottom skillet, heat 1 tablespoon of oil over medium high until a droplet of water sizzles in it. When hot, put the fennel and cumin seeds in the skillet and cook until they turn a few shades darker. This will only take a few seconds, so have the other ingredients ready. Pour in tomatoes, and add remaining spices. Stir and cook about 5 minutes to thicken slightly.
Bake Eggplant:
- Preheat oven to 325°F [165°C].
- Layer eggplant and sauce in a casserole dish, beginning with eggplant slices and ending with sauce. Cover and bake for 20-30 minutes.
- Serve warm or cold.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Have you tried Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}? It’s delicious, and it goes perfectly with this Baigan Achari recipe, too!
Additional Ingredient Notes & Substitutions
Eggplants – There are many types of eggplants available, but I prefer to use American (Globe) Eggplants or Italian Eggplants for this recipe. I have also made this with Japanese Eggplants with good results.
Ginger & Garlic – A few years ago while I was cruising our local Indian grocery, I discovered that you can buy garlic-ginger paste in jars! While it isn’t quite the same as making it at home in the blender, it is very handy to keep around.
Ginger and garlic are a match made in heaven, and this stuff is a game-changer! We rub it on chicken before grilling, we use it as a marinade for shrimp, and I use it to flavor countless other things.
In this recipe, you can substitute 3 generous tablespoons of garlic-ginger paste for the 1-inch of fresh ginger and 6 garlic cloves.
Tomatoes – I usually use canned tomatoes to make this dish. My favorite canned tomatoes to use for his recipe are petite-cut tomatoes, diced with onions and garlic or with roasted garlic.
I have also made a delicious version of this recipe using in-season, garden-fresh tomatoes. To use fresh tomatoes, use 3-4 large tomatoes, chopping them first. I break them down farther by squishing them in my hands as I add them to the skillet.
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