the final product: stuffed baby eggplants, bursting with a delicious filling and covered in a rich sauce
Well folks, you didn’t think I’d leave you this week with complete silence did you?
I have been heartened, and touched and humbled by all your comments. Thank you one and all. The show will go on!
So, what I wanted to share with you was this eggplant dish that I wrote in January of this year. For recent followers of my blog, I hope you find it interesting and for those old stalwarts, well, enjoy the ride, again!
I chose this blog firstly because the simplicity of the dish belies its taste and second, because I am often hearing from vegans who want something that not only looks good but tastes damn’d good too. And third, because it uses that gem, garam masala.
You can find the garam masala that goes with vegetables here.
And then, I enjoy this recipe because it doesn’t have onions or garlic in it which surprises so many people!
Why no onions or garlic? Because, in keeping with the Jain tradition, onions and garlic are omitted. Plants that grow beneath the soil aren’t eaten. “Amazing!”, I hear you cry, “you can make a meal fit for a king without onions or garlic; but what about the flavour? what about….?” and on and on you’ll go, finishing off with the fact that you only ever cook using onions and garlic.
But before we start another challenge . . . it should have no dairy or milk products… instead of wondering what on earth to cook your son’s girlfriend who’s coming for dinner and who, your son absentmindedly tells you at the last minute, “Oh, and by the way mum, she’s vegan.” Try this dish!
People often think that vegetarian (not to mention vegan) meals are solely a plate of sad-looking vegetables served without meat. How wrong they are!
Or people think vegan cuisine is some sort of faddish macrobiotic meal that you need to go to a wholefood store to buy all the ingredients you’ve never heard of, or used before, and probably never will again.
But there must be something to the vegan diet that the Jains have been eating for thousands of years! Come see.
So, here is my version of a dish called ‘stuffed eggplant’ that the French call aubergines farces and the Italians melanzane ripieni alla Calabrese. My dish is called bharleli vangi which hails from the coastal region of Maharashtra in Western India. I assure you that once you make this, and your friends eat it, the other two will become history!! Believe you me. For a single page version of this recipe, click stuffed eggplant recipe.
What you’ll need for the filling, starting clockwise from the 12 o’clock position : salt, vegetable oil, bay leaf, ginger paste, ground turmeric, chilli powder, vegetarian garam masala, desiccated coconut, chopped tomatoes. Outside the ‘clock’: baby eggplants, chopped coriander and lemon juice”
vegetarian garam masala
You may also try this dish with baby cucumbers or baby courgettes instead of the baby eggplants!!
Trust me, cook it for a meat-eating friend who thinks vegan food is for rabbits. They will be amazed.
Happy cooking! And if any of you have any trouble, hints or anything you want to say about this dish, please let me know at the end of this blog! I’d particularly like to hear from our Jain cousins, or our vegan friends who’ve made either this, or any other, recipes and what they’ve found good about it. I’d also be amused to hear from you meat eaters out there who would usually baulk at a vegan meal and see what you think of it. So, get cooking and typing and let the feedback (no pun intended) begin!
There, it’s good to keep going, isn’t it? Happy cooking folks!
Anah Daata Sukhi Bhava!!