Best 4 Goan Spiced Aubergines Recipes

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Embark on a culinary journey to the vibrant state of Goa, India, where aromatic spices dance with fresh produce to create a symphony of flavors. Discover the secrets of Goan cuisine with our tantalizing recipes, showcasing the perfect balance of heat, tang, and sweetness. Indulge in the classic Goan Spiced Aubergines, where tender eggplants are roasted to perfection and enveloped in a rich, flavorful masala. Relish the tangy and spicy Stuffed Baby Brinjals, a delightful appetizer or side dish that bursts with bold flavors. For a vegetarian delight, try the Goan Eggplant Curry, a hearty and comforting dish that combines the goodness of eggplants with a medley of aromatic spices. And don't miss the unique and flavorful Brinjal Pickle, a tangy and spicy condiment that adds a zesty kick to any meal. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable tastes of Goan eggplant dishes. Let your taste buds travel to the heart of India with these culinary treasures.

Let's cook with our recipes!

WEST INDIAN SPICED AUBERGINE CURRY



West Indian spiced aubergine curry image

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

Provided by GF member Kish Gandhi

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 large aubergine
2 tbsp tomato purée
½ green chilli , finely chopped
1cm piece ginger , peeled and finely chopped
2 tsp caster sugar
½-1 tbsp rapeseed oil
3 spring onions , chopped
½ bunch of coriander , shredded
cooked rice , natural yogurt, roti and lime wedges, to serve

Steps:

  • Mix the dry spices and 1 tsp salt together in a bowl and set aside.
  • Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
  • Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
  • Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

Nutrition Facts : Calories 157 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 2.5 milligram of sodium

GOAN SPICED CRAB CAKES, PAPPADUMS, AVOCADO AND TAMARIND



Goan Spiced Crab Cakes, Pappadums, Avocado and Tamarind image

Provided by Food Network

Time 2h50m

Yield 4 servings

Number Of Ingredients 32

1/4 cup corn oil
1 onion, small dice
1 tablespoon of fresh ginger, peeled and minced
1/2 tablespoon of garlic, minced
1 teaspoon coriander seeds, ground
1 teaspoon cumin seed, ground
1/4 teaspoon of turmeric
1 tomato, small dice
1 cup of crabmeat, carefully picked
2 medium shrimp, minced to a fine paste
2 limes, zested (chopped) and juiced
8 sprigs of cilantro, washed
1 tablespoon chives, chopped
1 egg, beaten
1 cup panko, available in Japanese specialty stores
Salt and pepper, to taste
Cayenne, to taste
Avocado Salad, see recipe below
4 cups baby greens
4 pappadums, available in Indian specialty stores
1/4 cup of tamarind chutney
2 avocados, diced into 1/2-inch cubes
1 lime, zested and juiced
3 plum tomatoes, 1/4-inch dice
1/2 cup of red onion, chopped fine
4 sprigs of fresh cilantro, thin chiffonade
1 teaspoon cumin seed, toasted and ground
Cayenne pepper, to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
Sugar, to taste

Steps:

  • In a large saute pan, heat one tablespoon of the corn oil. Add the onion, ginger and garlic and saute for 5 minutes over medium heat. Add the coriander, cumin, turmeric and the tomato and continue to cook until it turns dry. Remove from the heat and cool down. In a large mixing bowl, combine crabmeat, the cooled onion mixture, shrimp, lime zest and juice, cilantro, chives, beaten egg and 3 tablespoons of the panko. Season with salt, pepper and cayenne. Mix well so that all the ingredients are well incorporated. Test a small quantity by forming a teaspoon of this mix into a small patty and frying it in a pan. Adjust the salt and pepper if necessary. Divide this mixture into 4 equal portions. Form into balls and flatten to form small patties. Put the rest of the panko on a cutting board. Place the patties one at a time in the bread crumbs. Heat a heavy bottomed skillet large enough to hold the crab cakes on medium heat. Add the oil and fry the crab cakes. When the cakes turn a light golden color, flip them over and cook them on the other side until they are light golden in color. Using a slotted spatula, remove and drain on a paper towel Take 4 large plates and place the baby greens in the centers and a pappadum on top of the greens. Fill each pappadum with a scoop of avocado salad and top with a crab cake. Spoon the tamarind around the plate.
  • In a large bowl, combine the diced avocado with the juice and the zest of the lime. Add the tomatoes, onion and cilantro. Mix well, taking care not to smash the avocado and the tomatoes. Next add the cumin, cayenne, salt, pepper, extra virgin olive oil and sugar. Taste and season if necessary. Refrigerate until ready to use or at least two hours.

BRINJAL EGGPLANT (AUBERGINE) PICKLE (GOA, INDIA)



Brinjal Eggplant (Aubergine) Pickle (Goa, India) image

Make and share this Brinjal Eggplant (Aubergine) Pickle (Goa, India) recipe from Food.com.

Provided by reya doucette

Categories     Asian

Time 6h30m

Yield 6 cups, 72 serving(s)

Number Of Ingredients 14

1 1/2 kg eggplants (brinjal)
4 ounces ginger (5 inch)
6 ounces garlic cloves (3 North American large pods or 6 small pods)
5 ounces chili powder
1 tablespoon turmeric powder
2 tablespoons black mustard seeds, powdered
1 1/2 tablespoons fenugreek seeds, roasted and powdered
2 tablespoons cumin seeds, roasted and powdered
3/4 cup salt
1 cup sugar
1 1/2 cups mustard oil (Indian grocery store) or 1 1/2 cups vegetable oil
1 1/2 tablespoons tamarind pulp or 1 1/2 tablespoons tamarind paste
curry leaf, from Indian grocery store (optional)
1 1/4 cups vinegar

Steps:

  • Julianne or dice small brinjal-eggplant.
  • Layer brinjal with salt alternately. Let stand 4-5 hours till water separates from vegetable.
  • Squeeze in handfuls brinjal till water is removed. Keep in separate bowl.
  • Grind ginger and garlic in some of the vinegar to paste.
  • Heat oil till smoke starts rising. Fry brinjals two hand fulls at a time. Drain with slotted spoon and set aside. Wait for water to evaporate from oil, till the bubbles stop before frying another lot of brinjal.
  • Add and fry garlic and ginger paste for 5 minutes.
  • Add dry spices, fry 2 minutes.
  • Add vinegar and tamarind, mix well for 1 minute.
  • Add curry leaves and sugar, mix well.
  • Add brinjal mix well and cook 1-2 minutes.
  • Cool and bottle.

Nutrition Facts : Calories 75.4, Fat 5.2, SaturatedFat 0.6, Sodium 1200.9, Carbohydrate 7.4, Fiber 1.8, Sugar 3.6, Protein 0.9

AUBERGINE PICKLE



Aubergine pickle image

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Provided by Good Food team

Categories     Condiment, Lunch

Time 1h10m

Yield Makes about 1.5kg chutney

Number Of Ingredients 12

3 onions , chopped
100g chunk ginger , peeled and finely chopped
2 tbsp vegetable oil
1 tbsp yellow mustard seed
1 tbsp ground cumin
10 curry leaves
3 tbsp tomato purée
3 tbsp tamarind paste from a jar
1kg aubergine , diced
150g raisin
200g soft light brown sugar
250ml malt vinegar

Steps:

  • Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.
  • Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

Nutrition Facts : Calories 19 calories, Fat 0.3 grams fat, Carbohydrate 3.8 grams carbohydrates, Sugar 3.7 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein

Tips:

  • Use fresh, firm eggplants for the best results. If the eggplants are too soft, they will absorb too much oil and become greasy.
  • Cut the eggplants into 1-inch cubes for even cooking.
  • Do not overcrowd the pan when frying the eggplants. This will prevent them from cooking evenly.
  • Fry the eggplants in batches if necessary.
  • Use a large saucepan or Dutch oven for making the curry sauce. This will give the sauce plenty of room to simmer and develop its flavors.
  • Add the fried eggplants to the curry sauce and simmer for at least 30 minutes, or until the eggplants are tender.
  • Serve the Goan Spiced Aubergines with steamed rice or naan bread.

Conclusion:

This Goan Spiced Aubergines recipe is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. The eggplants are fried until golden brown and then simmered in a flavorful curry sauce made with coconut milk, tomatoes, and spices. The result is a dish that is both flavorful and satisfying. Serve it with steamed rice or naan bread for a complete meal.

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