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The Good Hearted Woman

Home Cooking & Cozy Living

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Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)

March 5 By Renée 15 Comments

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.

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

This post may contain affiliate links, but don’t worry – they won’t bite.

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.)

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

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.

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Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

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. 

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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. 

Sliced 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. IE Soaking Eggplant Slices
  • 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.Sliced Eggplant on Pan
  • 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. Baked Eggplant
  • Remove from oven and flip eggplant slices over. Return to oven and bake until second side is lightly browned, about 10 minutes. 

Wavy LineDo 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.

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Indian Eggplant Assembly - Step-by-Step

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 Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Indian Eggplant Pickling Style LIGHT (Lake Palace Hotel Aubergine)
5 from 3 votes

Indian Eggplant Cooked Pickling Style (Baigan Achari)

This lightener, healthier adaptation of Madhur Jafney's classic Indian Eggplant Cooked Pickling Style (Baigan Achari) is just as delicious as the original, but uses far less oil.
Prep Time30 mins
Cook Time1 hr
Eggplant Soaking Time30 mins
Total Time2 hrs
Print Recipe Pin Recipe
Course: Condiment, Side Dish
Cuisine: Indian, Vegan, Vegetarian
Keyword: Dairy-free, eggplant, Gluten-free
Servings: 8
Calories: 129kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Heavy Baking Sheet
  • Silpat Mat
  • Blender
  • Enameled Cast Iron Skillet
  • Medium Casserole Dish

Ingredients

Eggplant Prep

  • 2 large eggplants
  • 1 tablespoon kosher salt
  • 1½ quarts water
  • ¼ cup olive oil

Sauce

  • 30 ounces diced tomatoes [2 - 15 ounce cans] drained, liquid reserved
  • 6 cloves garlic
  • 1 inch cube fresh ginger coarsely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon whole fennel seeds
  • 1/2 teaspoon whole cumin seeds
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
US Customary - Metric

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.)
    Sliced Eggplant
  • 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. 
  • 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. 
    Baked Eggplant

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.
    Indian Eggplant Sauce in Pan

Bake Eggplant:

  • Preheat oven to 325°F [165°C].
    blank
  • 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

Serving Suggestions
Indian Eggplant can be served immediately, but we often put it in the fridge and serve it cold. It's just wonderful with a simple dal, raita and some naan. We also love to serve it warm for breakfast, topped with a poached egg.
Ingredient Note
For an extra flavor boost, I like to use petite-cut canned tomatoes with roasted onions and garlic. 

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 1186mg | Potassium: 479mg | Fiber: 5g | Sugar: 7g | Vitamin A: 151IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Have you tried Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}? It’s delicious, and it goes perfectly with this Baigan Achari recipe, too! 

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

Additional Ingredient Notes & Substitutions

Ingredient Notes

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.

Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

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Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)  Indian Eggplant Pickling Style LIGHT - Lake Palace Hotel Aubergine (Baigan Achari)

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Filed Under: Dairy-free, Gluten-free, Main Dishes, Side Dishes, Vegan, Vegetarian Tagged With: eggplant, Indian & Middle Eastern

Armenian Lentil Stew {with Eggplant & Golden Raisins}

April 16 By Renée 21 Comments

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Ten years ago, my daughter married a young Armenian named Vahe. When I first met Vahe, I could barely locate Armenia on a map; moreover, I knew virtually nothing about its rich culture and even less about the tumultuous history of its proud and faithful people. All I knew was this earnest, poetic young man loved my daughter, which is all I really needed to know back then.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

And I knew he could cook, because whenever he visited us, that is what he did – COOK! Using nearly every pan in my kitchen, he would make us a bountiful feast of Armenian-inspired fare. Everything from delicious garlicky green beans with eggs to delectable eggplant rolls stuffed with carrots and raisins to amazing fire-roasted shish kabobs. (Like many Armenians, Vahe is a master of fire and skewer.)

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Over the last decade, I’ve learn a lot. I’ve developed a great appreciation and genuine respect for my son-in-law and the hard-fought struggle he has endured to become an American citizen. I’ve gained four amazing Armenian-American grandchildren and a wonderful extended family. I’ve read a number of books and countless articles on Armenian history (of which I was taught virtually nothing about in school) and learned a great deal about traditional Armenian cooking as well.

Did you know that Armenia is one of the oldest countries in the world?  With a recorded history of about 3500 years, the small, landlocked country has a cuisine as old as the nation itself, where it occupies a unique place in Asiatic cuisine. Relying on a rich medley of diverse tastes and fragrances, Armenian cooking often employs savory flavors like lemon, garlic, onion, paprika, and sumac, and warm spices like cinnamon, vanilla, and cloves.

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

I’ve known for some time that I wanted to celebrate this milestone in our family’s history here on GHW with a traditional Armenian recipe, so when I saw “Armenian Lentil Stew” on a restaurant menu awhile back, I knew that I had to give it a go. In the end, I don’t know how “traditional” this recipe is; in fact, my culinary instincts are telling me that, even with my exhaustive research, it may be a bit Americanize. All I know is, it’s delicious.

When it comes to ethnic recipes, I’m usually a stickler for authenticity, but under the circumstances, I think it’s perfect. My son-in-law – who coaches his daughters’ soccer team and reads Kant (in Russian) to his three-year old son, who would move heaven and earth for my daughter, and who stood almost five years ago in a courthouse and pledged his allegiance to the United States of America… well, he’s a little Americanize now, too.

Happy Anniversary, kids. May you have many more to come. ?

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman
5 from 8 votes

Armenian Lentil Stew

Armenian Lentil Stew is a thick, rich medley of eggplant, peppers, tomatoes, onions, golden raisins, and lentils, all flavored with a savory-sweet blend of traditional herbs and spices. Naturally vegan and gluten-free, it is wonderful alone, or served over a bowl of rice or bulgar.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish, Soup
Cuisine: Armenian, Comfort Food
Keyword: lentils
Servings: 8
Calories: 174kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Stew

  • 1 cup dried red or brown lentils or combination
  • 5 cups vegetable or chicken broth
  • 1/2 cup golden raisins or chopped dried apricots
  • 2 tablespoons olive oil
  • 1/2 large onion diced
  • 1 pound eggplant peeled and diced 1/4-3/8"
  • 28 ounces canned diced tomatoes undrained
  • 1 whole bell pepper red, green or yellow, diced
  • 3 cloves garlic minced
  • 1 tablespoon packed brown sugar
  • 2 teaspoons hot paprika or regular paprika
  • 1-2 teaspoons kosher salt or to taste
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1 heaping teaspoon crushed dried mint leaves
  • 1/2 teaspoon lemon zest

Garnish (Optional)

  • fresh mint or cilantro chopped
  • sour cream or plain Greek yogurt
US Customary - Metric

Instructions

  • Rinse lentils and place in large sauce pan.
    Add broth and golden raisins (or chopped dried apricots) and bring to a boil over medium-high heat.
    Reduce heat, cover, and simmer for 20 minutes. 
  • Heat olive oil in a Dutch oven or other heavy pan over medium heat until it begins to glisten, and then add chopped onions.
    Saute onions 5-7 minutes, until translucent.  
  • Add eggplant, tomatoes, bell pepper, and garlic to onions.
    Reduce heat, cover, and simmer for 10 minutes. 
  • Add lentil mixture and remaining Stew ingredients to vegetable mixture. Simmer until lentils are tender; about 30 minutes. Adjust seasonings to taste. 
    If stew becomes too thick while cooking, add additional broth or water.
  • Garnish with fresh mint or cilantro and a dollop of sour cream or Greek yogurt.
    Serve as is, or over cooked bulgar or basmati rice. 

Notes

 
Like most stews, this is always better the next day when the flavors have had a chance to play together. 

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 28g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 576mg | Fiber: 9g | Sugar: 10g | Vitamin A: 488IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I used a number of recipes for inspiration and guidance in the development of this Armenian Lentil Stew recipe; most notably, Armenian Lentil Soup with Eggplant and Apricots [Peanut Butter Runner], and Armenian Lentil Soup [Epicurious].

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Do you love beautiful pottery? The stunning bowl in the back left of many of these stew images is from Muddy Pants Pottery. Check them out!




Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Armenian Lentil Stew with Eggplant & Golden Raisins [Recipe] | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Recipes, Vegan, Vegetarian Tagged With: Armenian, eggplant, stew, vegetables

Heirloom Tomato & Grilled Eggplant Stacks

August 5 By Renée 12 Comments

These Heirloom Tomato & Grilled Eggplant Stacks are fresh, local, seasonal, and delicious to the last bite.

Heirloom Tomato & Eggplant Stacks | The Good Hearted Woman

Aaah, Summertime! Gardens are bursting, Farmers’ Markets are in full swing, and – Glory Be! – tomatoes taste like… tomatoes again. Don’t you just love it!?! This time of year, I aim to create dishes that highlight the bright, fleeting flavors of summer, and these Heirloom Tomato & Grilled Eggplant Stacks are just the ticket. Uncomplicated in every way, they are deeply satisfying, and delicious to the last bite.

Heirloom Tomato & Eggplant Stacks | The Good Hearted Woman

Heirloom Tomato & Eggplant Stacks

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Print Recipe Pin Recipe
Course: Side Dish
Servings: 4 stacks
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 3 large tomatoes
  • 1 large eggplant
  • 1/4 cup olive oil divided
  • 3 Tablespoons balsamic vinegar
  • 1/4 cup crumbled feta cheese
  • Fresh basil
  • Kosher salt
  • Freshly ground pepper

Instructions

Prepare Eggplant:

  • Peel eggplant (unless yours has a very thin skin).
  • Slice into 1/2-inch rounds. You will need two large or four small rounds per stack.
  • Brush eggplant with olive oil and season with salt and pepper. Grill the eggplant rounds over medium-high on barbecue or in grill pan on stove until tender (about 10 minutes) turning once. Allow to cool completely.

Prepare stacks:

  • Slice each tomato into four rounds.
  • Alternate tomato and eggplant slices, beginning and ending with a tomato slice. If the eggplant slices are too small, just use two for one layer.
  • Sprinkle each completed stack with a teaspoon of olive oil and two teaspoons of balsamic vinegar.
  • Season each stack with a pinch of kosher salt and a turn of freshly ground pepper.
  • Garnish with feta and fresh basil.
  • Refrigerate until ready to serve.

Notes

Stacks can be prepared as much as a day ahead of time. Do the final prep (olive oil, feta and basil) right before serving.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Pin this Post! ?Heirloom Tomato & Grilled Eggplant Stacks | The Good Hearted Woman

Filed Under: 30-Minute Meals, Appetizers, Gluten-free, Salads, Vegetarian Tagged With: eggplant, seasonal, tomatoes

How to Roast Eggplant

August 5 By Renée 2 Comments

How to Roast EggplantPreparing eggplant often involves frying and a lot of vegetable oil.  Roast eggplant is a great tasting, healthy alternative, and is very easy to do.

To roast a whole eggplant, wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min.

Over the sink, rinse and gently squeeze the eggplant to extract the salty juice, and then wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1-2 tsp. per half, depending on size) and season lightly with salt and pepper. Arrange each half, cut side down, on a baking sheet lined with parchment paper. Roast for about one hour at 400°F. The eggplant will collapse and the bottoms will be a very deep caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up, and with a spoon separate the flesh from the skin.  Roast eggplant can be eaten as is or used in a variety of recipes.

This content was originally published on my personal blog, Sock Monkey in 2011.

Filed Under: Cooking Basics, Recipes Tagged With: eggplant, Indian & Middle Eastern, Mediterranean

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