Vangi Bhaji or baby eggplant in Indian style
The eggplants are washed, wiped with a paper towel, then cut in four, lengthwise, from the top to the tail, but without detaching them completely from the tail (they will look like a kind of fan). Then sprinkle the inside with half of the vegetarian composition garam grated masala (I learned from Ajoy that it would be best to have this powder prepared some time before, because the spices & 34; make friends & 34; much better if they are let it sit in an airtight jar for a few days) The next step Ajoy recommends is that these baby eggplants be lightly fried in oil, but I, as I don't really use this method, have I prefer to grease them with a few drops of sunflower oil, then put them in the oven and bake.
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