Baingan Methi Subzi

If you  read this blog, you know I love eggplant. And if you eat my Baingan Methi Subzi you will too.

Baingan– which you might call eggplant or aubergine or brinjal depending on where in the world you are — is easily one of the most versatile vegetables around. This rotund wonder pirouettes across regional and international cuisines without missing a beat. Whether you are baking it into an Eggplant Parmesan, mashing it up into Baba Ghanouj, layering it on a pizza, or stuffing it with coconuts and spices for Bharli Vangi, you really cannot go wrong.

Yes, there are some weird people out there who don’t like eggplant– okay, there are many. But that’s probably because they once tasted undercooked eggplant and decided it was evil. And it’s true, eggplant not cooked right can be rubbery, tough, and bitter. But cooked right it is creamy, velvety, and sweet. The Jekyll and Hyde of veggies, you could say.

I found this recipe here and I liked the idea of it except that it involved deep-frying the eggplants. Deep-frying eggplants is a technique lots of Indian cooks use because the boiling oil transforms the eggplant to a smooth, melt-in-the-mouth texture. But eggplant is a sponge that soaks up oil so it is not the healthiest of techniques. Then I thought I’d just do what I usually do when a recipe calls for frying eggplants: broil them. The results are just as good minus all that fat.

I had some small, globe-like purple eggplants in my refrigerator but you could make this recipe with any kind of eggplant, really. The eggplant and methi, although both bitter veggies, pair up perfectly together in this dish and, with the spices, create an amazing flavor. Sop up this subzi with a soft chapati, or eat it as a side with rice and dal. Again, you can’t go wrong.

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Baingan Methi Sabzi nutrition information
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

6 thoughts on “Baingan Methi Subzi

  1. Permalink  ⋅ Reply

    julia

    November 1, 2013 at 1:26am

    eggplant AND fenugreek leaves?! two of my favorite things! can’t wait to make this.

  2. Permalink  ⋅ Reply

    Kumudha

    November 1, 2013 at 3:07am

    I love those small eggplants. I often make “yengai”, a south-indian masala gravy with small eggplants.

    Baingan methi subzi looks so YUM! I’m sure it taste great with rotis!

  3. Permalink  ⋅ Reply

    GuruKaram Benton

    November 6, 2013 at 2:33am

    I made this today and it was soooo good! I did not have the methi leaves but had my husband pick up some methi parathas at the Indian grocery on his way home so we got the flavor in a different form. All of your recipes are so very yummy – thanks for all that you do and for sharing.

    • Permalink  ⋅ Reply

      Vaishali Honawar

      November 6, 2013 at 6:30pm

      GuruKaram, so happy you tried it! Pairing with methi parathas is a great idea. Thanks for the feedback!

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