Preparation Time: 20 min Cooking Time: 15 min Serves: 2

Spice Baked Aubergine and Millets By Chef Shridula Chatterjee

This is a very quick and easy
recipe that’s not only delicious
and healthy but is also very
filling. I’m using Kodo Millet – it
is estimated to have been
domesticated in India 3000
years ago.
Kodo Millets are a good source
of magnesium which is known to
be promoting heart health. It
helps to reduce blood pressure
and is highly fibrous.

Ingredients:

  • For the millets :Kodo Millet - 1 cup (cooked)
  • Vegetable/ coconut Oil - 2 tbsps
  • Curry leaves - 5 to 6 leaves
  • Mustard seeds - 1 tsp
  • Dry red chillies - 2 pieces
  • Garlic - 3-4 cloves (chopped)
  • Puréed tomatoes - 1/2 cup
  • Zucchini + Squash + Beans + Carrots - 1/2 cup (all cut into small dices)
  • Salt + Pepper
  • For the Coconut Sauce :Coconut milk - 1/2 cup
  • Ghee - 1 tbsp
  • Green chillies - 2 (finely sliced)
  • Mustard seeds - 1/4 tsp
  • Salt + Pepper
  • For the Spice baked aubergines :Baby aubergines - 3 pieces
  • Oil - 2 tbsps
  • Curry leaves - 8 pcs
  • Asafoetida - a pinch
  • Cumin seeds - 1/4 tsp
  • Mustard seeds - 1/4 tsp
  • Green chillies - 2 to 3 pieces (finely sliced
  • Tomatoes - 3/4 cups (chopped)
  • Onion - 1/2 cup (chopped)
  • Cumin Powder -1/2 tsp
  • Tamarind Pulp - 2 tsp
  • Garlic cloves - 4 pieces (chopped)
  • Garlic cloves - 4 pieces (chopped)
  • Turmeric powder - 1/4 tsp
  • Coriander leaves - a few springs
  • Salt to taste

Method:

  1. For the millets: Boil a pot of water with salt.

  2. Add the washed kodo millet and let it boil till its cooked through.

  3. In a pan, add the oil followed by mustard seeds, curry
    leaves, dry red chillies and garlic. Sauté.

  4. Add the diced up vegetables and sauté for 3-4 minutes.

  5. Add the pureed tomatoes, season and cook for 7-8
    minutes.

  6. Add the cooked millet and give it all a good stir.

  7. Adjust the seasoning.

  8. For the spice baked aubergines: Slit the baby aubergine from one side and immerse them in salted water till we prepare the stuffing.

  9. Heat oil in a pan, add the cumin seeds and mustard seeds. Sauté. Add and sauté the green chillies for 1 minute followed by the
    curry leaves and asafoetida. Give it a quick stir.

  10. Add the garlic, followed by onions and cook till translucent. Add the tomatoes, cumin and turmeric powder and sauté for 2
    minutes till the tomatoes are mushy.

  11. Keep this aside and let it cool.

  12. Once it's cool add this mixture along with the tamarind to a blender and blitz to make a coarse paste. Adjust the seasoning.

  13. Mix in some freshly chopped coriander. Let it cool.

  14. Drain the aubergines and stuff them with this mixture.

  15. Place them in a tray and cook in the oven at 200°C for about 12- 15 mins. You may also place a foil cover on top if the aubergines
    start developing colour too quickly.

  16. Serve as is with the millet or cut in half vertically.

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