Hello, friends, food lovers, and community members! I hope you’re all doing well and enjoying quality time with your loved ones. Today, I want to share a recipe that I came up with to make use of some vegetables. It was my experiment, and it worked very well! And the delicious recipe has been created.
1 aubergine (about 400 grams)
300 grams of mushrooms
1 onion
1 box of diced tomatoes
2-4 garlic cloves
1 tbsp tomato paste
1 carrot
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon paprika powder
1+ teaspoons salt
1.5 tablespoons rice flour
1/2 tablespoon semolina
A pinch of turmeric powder (optional)
1 tablespoon gram flour (besan)
2 tablespoons olive oil
2 tablespoons any cooking oil
Peel the aubergine and cut it in half. Dice one half into small chunks. Cut the mushrooms, onion, and carrot, and chop the garlic.
For the other half, cut it into small finger-like pieces, but do not separate them from the stem. Sprinkle some salt on the aubergine and set it aside.
Heat a pan and add the olive oil. When the oil is warm, add all the dried spices: thyme, basil, oregano, black pepper, and paprika powder.
Once it starts to smoke, add the onion, garlic, and carrot, stirring until the onion becomes translucent. Then, add the aubergine chunks and stir them in.
Add the mushrooms and a bit of salt. Cover the pan and cook on medium heat to allow the mushrooms to reduce in volume.
Fry the Aubergine: While the mushrooms are cooking, prepare to fry the aubergine.
In one plate, mix the gram flour, salt, and a pinch of paprika powder. Gradually add cold water to make a slurry.
In another plate, mix the rice flour, semolina, salt, paprika, and turmeric, then set it aside.
Squeeze the salted aubergine to drain any excess water. Dip it into the gram flour slurry, then roll it in the rice flour-semolina mixture.
Heat a pan and spread 1 tablespoon of oil over it. Place the coated aubergine in the pan and fry on medium heat until both sides are golden and crispy.
By now, the mushrooms are cooked.
Add the diced tomatoes and 1 tablespoon of tomato paste to the pan. Stir well and add a bit of water. Cook for about 5 minutes. Check the salt before serving.
Now you have a delicious stew and perfectly cooked.
Crispy and moist aubergine.
Serve this stew with rice, pasta, spaghetti, or pita bread. I used pasta, along with a side of salad. And fried Aubergine. Enjoy!
Thank you very much for stopping by!
