Barbecued Eggplant | Roasted Eggplant | Enna Kathirikkai with Zathar

Eggplant , Aubergine , Brinjal name differs from one place to another . But my love for this veggie continues.

Not many are fond of egg plants is what I understood off late.Why ? 3 out of 10 don't prefer eggplants in their meals in my friends list. But I'm all different . I'm crazy of this veggie.

Those were the days , the concept of super market wasn't there and refrigerator was something affordable to only rich. we used to buy fresh veggies from local farmers every morning. Ten minutes of brisk walk is what you need to see all these fresh produce from the people who really produce them.I used to accompany my mom during holidays . She used to pick even sized baby eggplants some days and other variety some other times. Carefully rotating to see if there is any sign of worms (common in eggplants) and gently squish to see if it is soft are some common instructions from my mom while picking these beauties.She makes enna kathirikkai and pitla using them.

Good old stories started flooding while I was picking them in my Local grocers. But this time I wanted to make something different . Went ahead with my intuition and the result was something delectable !!


Ingredients

Baby eggplants .......................... 1 lb
Red chilli powder ......................  3/4 tsp
Coriander Powder ..................... 3/4 tsp
Turmeric Powder ...................... 1/2 tsp
Amchur Powder ........................ 1/2 tsp
Zathar  masala ........................... 1/2 tsp , finely ground (Middle Eastern ) optional
lemon /lime juice ......................... 1/2 tsp
Salt .......................................... to taste
Oil  ............................................ 2 tbsp

Method

• Wash and dry the eggplants. Cut them vertically keeping the crown intact.
• In a small mixing bowl , mix all the dry powders along with salt.Add 1.5 tbsp of oil and lemon juice to this . Mix well.
• Apply the masala on the cut side .
• Heat a wide pan ( I used Cast iron) and add the reserved 1/2 tbsp oil .
• Arrange the eggplants cut side down.
• Cook in medium flame to get a proper sear for 5 to 7 minutes  and simmer until done.
• Crispy on the cut side and soft and buttery inside is what makes it interesting .

Enjoy with steaming rice or simply as a starter.


Make your variation  by using tandoori masala , garam masala or spices of your choice .