There are 8, 12, 15, and counting varieties of eggplants or baingans according to different sources. I grew up with the big fat one for bharta and the small ones for stuffing or sauteeing with spices. Here in the US, I found more varieties and started incorporating them into our meals. The long ones are either known as Chinese or Japanese, depending on the shade of purple and length. They have really tender and soft skin and are often found in Asian, Indian, and Middle Eastern stores. While selecting eggplants pick those that are smooth and shiny as they tend to be fresher.
This recipe comes together in 10 minutes + 30 minutes of baking time. The baked eggplants are perfect with a bowl of rice and dal or in sandwiches with some marinara sauce and cheese. I did want to make some sandwiches the next day but they disappeared pretty quickly so will add more pictures later.
I tried this recipe with and without scoring the eggplants and the scoring one works much better as it allows the masalas and seasoning to get inside the eggplants.
Step by Step
- Wash and wipe down the long eggplants
- Slice off the stem and cut them in half, width-wise
- Then cut each half length-wise till each eggplant yields 4 slices
Score with a small knife 
- Score each slice with a small knife on the fleshy, white side. Make 2 long slits along the length of the slice. This will help the masala work its way all the way inside
- Pour 3 tbsp oil n a bowl and add the following spices (obviously, you can add your fave spices to the oil):
- 2 tsp salt
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp crushed red pepper flakes
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp black pepper powder
- 2 tsp amchur powder (you can substitute with 2 tsp of lemon juice)
- Mix the spices in the oil with a spoon till well blended
- Dip one eggplant slice, scored side down, into the oil
- Remove and place on a baking sheet, scored side up; repeat till all the slices are coated in the oil+spice mix
- Preheat the over to 400 deg C
- Place the eggplants in the oven, uncovered
- Bake for 30 mins till they become soft through and through (30 mins is ample time if the eggplants are fresh)
- Remove from the oven and let stand for a few minutes
- Serve with a bowl of rice and dal, or as a sandwich filling inside a ciabatta roll with some marinara sauce
Baked Long Eggplant Curry
Equipment
- Oven
Ingredients
- 3 long eggplants
- 3 tbsp oil
- 2 tsp salt
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp crushed red pepper flakes
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp amchur powder substitute with 2 tsp of lemon juice
Instructions
To prepare the eggplants
- Wash and wipe down the long eggplantsSlice off the stem and cut them in half, width-wiseThen cut each half length-wise till each eggplant yields 4 slices
- Score each slice with a small knife on the fleshy, white sideMake 2 long slits along the length of the sliceThis will help the masala work its way all the way inside
To make the spice mix
- Pour 3 tbsp oil in a bowl and add the following spices (obviously, you can add your fave spices to the oil):2 tsp salt1 tsp turmeric powder2 tsp red chili powder1 tsp crushed red pepper flakes2 tsp coriander powder2 tsp cumin powder1 tsp black pepper powder2 tsp amchur powder (you can substitute with 2 tsp of lemon juice)
- Mix the spices in the oil with a spoon till well blended
- Dip one eggplant slice, scored side down, into the oil Remove and place on a baking sheet, scored side up; repeat till all the slices are coated in the oil+spice mix
- Preheat the over to 400 deg C
- Place the eggplants in the oven, uncoveredBake for 30 mins till they become soft through and through (30 mins is ample time if the eggplants are fresh)
- Remove from the oven and let stand for a few minutes
- Serve with a bowl of rice and dal, or as a sandwich filling inside a ciabatta roll with some marinara sauce
