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Everytime I am asked what my favorite aubergine dish is – it keeps changing with season and my mood but I can tell you one thing this recipe – Panch phoron diye doi begun (in Dutch – Aubergine met yoghurt) is by far my most favorite recipe. It is grilled/shallow fried aubergine on a bed of cold spiced yoghurt topped with ‘panch phoron’ [typical bengali spice (read more below)] flavored mustard oil. A must try recipe. I have explained step by step recipe below both in English and in het Nederlands.

 

Aubergine met yoghurt

Aubergine or Eggplant is a very common Indian vegetable. But no so common here in the Netherlands. I for sure pick up one everytime I go grocery shopping but do you do the same? There are more than 50 types of aubergines that grow in the world. In 2019, I visited an aubergine farm close to Rijswijk, Netherlands and even saw a small red aubergine which looked more like a pepper than an aubergine. What a fun day it was!

 

Red colored aubergine

Red colored aubergine

 

If you still have not developed an affinity towards aubergine due to any reason, here are five reasons why you should:

  1. It contains few carbohydrates, namely about 7.5 grams per 100 grams. The weight of one eggplant (the big fat Dutch aubergine) is already equal to the daily portion of vegetables (250 grams).
  2. Aubergines are ideal as a side dish or a meal salad on a sunny day. This recipe is exactly going to do the same – perfect side dish for a summer afternoon/evening.
  3. Eggplants contain vitamins (mainly Vitamin C) and minerals (namely magnesium, folic acid and manganese) that are important to feel good about yourself.
  4. Eggplants are very high in fiber. They contain 12.5 grams of fiber per 100 kcal. High in fibre and low in calorie should be an ideal vegetable isn’t it?
  5. Ideal in gluten-free and vegan dishes. In the Indian kitchen this isn’t anything new. The most popular recipe is grilled or roasted aubergine (Baingan ka bharta) bringing in that meaty texture but completely vegan.

And another extra point why you consider aubergine in your diet is for its deep purple color – a color that I chose even for the cover of my new cookbook.

 

 

After all those reasons, let’s jump to the recipe.

 

Print Recipe
English version of the recipe Yum
Prep Time 30 min
Cook Time 30 min
Servings
people
Prep Time 30 min
Cook Time 30 min
Servings
people
Instructions
  1. To make Panch phoron - combine all the spices and store them in a glass container with a good lid.
  2. Soak the eggplant in 500 milliliters of water with 1 teaspoon of salt for 30 minutes. Drain, drain and pat dry with kitchen paper. Sprinkle turmeric powder all over the aubergine slices and let it rest for a while.
  3. Mix the Greek yogurt with 3 tablespoons of water and the cumin powder, sugar and ½ teaspoon of salt and set aside.
  4. Heat the sunflower oil in a frying pan over medium heat and fry the aubergine in batches for 5-6 minutes per side. Drain on a kitchen paper.
  5. Meanwhile, heat the mustard oil in another frying pan and fry the Bengali five-spice (Panch phoron) mixture in it. After 1 minute, turn off the heat and stir in the curry leaves and chili powder.
  6. Divide the yogurt over a bowl and arrange the aubergine slices on top. Spread the spice oil over it and finish with some more of the yogurt and coriander. Delicious with flat bread or with rice.
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Het Nederlandse versie van het recept

Print Recipe
Aubergine met yoghurt (NL versie) Yum
Prep Time 30 min
Cook Time 30 min
Servings
personnen
Prep Time 30 min
Cook Time 30 min
Servings
personnen
Instructions
  1. Om het Bengalse vijfkruidenmengel te maken - Meng alle specerijen. Luchtdicht bewaard blijft het vijfkruidenmengsel ongeveer een jaar goed op smaak.
  2. Week de aubergine 30 minuten in 500 milliliter water met 1 theelepel zout. Giet af, laat uitlekken en dep droog met keukenpapier. Bestrooi de aubergineplakken rondom met de kurkumapoeder en laat even intrekken
  3. Meng de Griekse yoghurt met 3 eetlepels water en de komijnpoeder, suiker en ½ theelepel zout en zet opzij
  4. Verhit de zonnebloemolie in een koekenpan op middelhoog vuur en frituur er in porties de aubergine in 5-6 minuten per zijde in. Laat uitlekken op keukenpapier.
  5. Verhit intussen in een andere koekenpan de mosterdolie en fruit er het vijfkruidenmengsel in. Zet na 1 minuut het vuur uit en roer de kerrieblaadjes en de chilipoeder erdoor.
  6. Verdeel de yoghurt over een schaal en schik de aubergineplakken erop. Verdeel de specerijenolie erover en maak af met nog wat van de yoghurt en de koriander. Lekker met platbrood of met rijst.
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This post was created in collaboration with A8 Florpartners. And if you are looking for another easy Aubergine/eggplant recipe, check this – Aubergine fritters with beer mustard sauce


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