BLOG ASSIGNMENT #1Local Market Vegetable cookery
Visit a local farmers market or local grocery store such as Farm boy, St Lawrence market, Loblaws , whole foods, ethnic type grocery store or a small vegetable conveniences store, find a vegetable you have never worked with before! Try to use a vegetable that is in season if possible.
The market i visited was the Indian food land because it’s near to my residence and have various vegetables and fruits. It was fun to explore the store. The vegetable which i never tasted before was eggplant.
As i belong to India each one in my family has tasted this vegetable many times but i did not.
I would like to confess something to you all that as a child when my mother would prepare a dish with egg plants I would avoid eating it, Do you know the reason? It is due to it’s seeds, I use to find them very slimy to eat. I know that is very wired. It all changed until I was introduced to this dish. I was not able to make out, that it is made using egg plants until I was told.
. Write about how the vegetable grows, were it comes from, what family tree it belongs too and what cuisines it would fit into. (example: eggplant would fit perfectly into Mediterranean cuisine).
Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition
The plant species is believed to have originated in India, where it continues to grow wild, or in Africa. It has been cultivated in southern and eastern Asia since prehistory. The first known written record of the plant is found in Qimin Yaoshu.
Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines.[35] Eggplant flesh is smooth. Its numerous seeds are small, soft and edible, along with the rest of the fruit, and do not have to be removed. Its thin skin is also edible, and so it does not have to be peeled. However, the green part at the top, the calyx, does have to be removed when preparing an eggplant for cooking.
Eggplant can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, or pickled. Many eggplant dishes are sauces made by mashing the cooked fruit. It can be stuffed. It is frequently, but not always, cooked with fat.
Created a recipe and prepare your vegetable with a cooking process you choose, either grilling, sauteing or any other methods you think would work well with this vegetable. You can also created a vegetarian dish with your vegetable you have chosen. Please to this assignment at home.
I made Baingan bharta it is a dish from the Indian subcontinent that originated in the Punjab region. Baingan ka bharta is a part of the cuisine of some nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire.
“Baingan Bharta” is a side dish served along with flat bread or on a bed of rice in most Indian cuisine. This dish has been given different names all over India. It is called “Baingan bharta”, “Baingan da bhurtha”, “baingan ka bhurtha”, “oodo”& “Wangyacha bharit” just to name a few.
This Baingan Bharta Recipe
✓ makes the most authentic punjabi style baingan bharta
✓ is vegan and gluten-free
✓ is best enjoyed with roti or plain paratha
✓ sure to please even those who dislike eggplant otherwise!
I hope you give this recipe a try and love this baingan bharta as much as I did now !
1- Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.
2- Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.
3- Once cooled, remove the skin. Meanwhile also chop the roasted garlic.
4- Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.
5- Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.
6- Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.
7- Add the chopped tomatoes and mix.
8- Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.
9- Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.
10- Add the red chili powder and mix.
11- Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.
12- Stir in the chopped cilantro and mix. Remove pan from heat
Delicious baingan bharta is ready to serve immediately with hot Indian rotis pita bread, indian naans or rice.
I choose Rotis to taste with.
Record a flavour profile of your dish (talk about the five senses such as bitter, salty, sweet, umami and sourness)
Traditionally to make it, Egg plant/ Aubergine/ Baingan is roasted on fire or charcoal so it has a smoky flavour. To make “Baingan Bharta” Eggplant is combine with fresh coriander, spring onion, peas and tomatoes. I gave it a bit of my own little touch to it by adding kasturi methi, grated cottage cheese and grounded peanut.It was first time i have ever tasted it i have still more to discover food industry. lastly, it was worth tasting eggplant like i made.
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