Recently, I have been to many holiday potlucks and dinner treats, served with lots of fabulous and authentic home-cooked foods. The most interesting thing I noted was, though there were great restaurant style recipes and beautiful foods, the ones that attracted the guests were well-styled and foods decorated with innovative and new ideas.
The experience inspired me to style and garnish my food, rather than to serve a delicious food..which looks normal otherwise. And here is my humble attempt in providing a better presentation.
A word about this wise seed,
Sesame seeds are very nutritious and gives a unique taste when added to certain vegetables and snacks. In Hindu beliefs, these seeds are considered to represent the symbol of immortality, and ancient Ancient Babylon women were said to intake a spoon of sesame seeds soaked in honey daily, to prolong youth and beauty..In recent times, these seeds are enormously used in Ayurveda medicines.... read more from here.
- Medium sized Brinjals/EggPlants - 6 [The ones available in Indian Grocers]
- Tomato - 1 chopped
- Onion - 2 chopped
- White sesame seeds - 1tsp
- Coriander seeds - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Oil - 2 tbsp
- Ginger - 1/2 tsp finely chopped
- Garlic - 1/2 tsp finely chopped
- Dried Red chili -1 or 2
- Red chili powder - 1 tsp
- Coriander powder -1 tsp
- Curry leaves - 4 or 5
- Coriander leaves for garnishing
- Salt to taste
Cut the eggplants into two halves lengthwise.Preheat the Oven to 400F. Place the brinjal in a roasting pan, with the cut sides facing upward. Add about 1/2 cup of water and close the pan tightly with a lid or foil and bake for about 20-30 minutes.
Meanwhile, in a pan heat oil over medium heat, splutter mustard seeds and then add garlic, ginger, red chili, crushed coriander seeds, crushed sesame seeds, cumin seeds and fry till the seeds are lightly brown and the raw smell goes away.
Add the onion and fry till brown. Add the coriander powder and red chili powder and fry for another minute and add the tomatoes and cook till tender.
Remove the eggplant flesh carefully with a spoon and add it to the spice mix. Cook on low heat for 4-5 minutes, until oil separates.
Wipe off the water from the egg plant skins and place them in baking tray lined with foil, sprinkle with little oil, and bake for 10 minutes.
Once done, cool and spoon in the masala. Garnish with coriander leaves and serve.