Oven-Baked Begun Bhaja

Oven-Baked Eggplant

Frying eggplant on the stove top consumes a lot of oil. The eggplant acts like a sponge and soaks up the oil almost on contact. I prefer to bake the eggplant until it turns golden brown. I learned the scoring method from a 'foodie' on Facebook which ensures thick slices of eggplant bake evenly all the way through. I've cut Indian eggplants in half which work well in this recipe.


Ingredients
3 small Indian eggplants/begun, cut in half
1/2 tsp. turmeric powder
salt to taste
2 Tbsp. vegetable oil

Directions

1. Preheat oven to 375°F.
2. Combine oil with turmeric and salt; stir well.
3. Cut eggplants in half and score in a square or diamond pattern making sure not to pierce the skin at the base of the 'boat'.
4. Smear cut side of eggplants with oil mixture.
5. Place eggplants, cut side down, on a foil-lined cookie sheet.
6. Bake at 375°F for a total of half an hour, turning every 10 minutes until golden brown.

Serve as the first course of a Bengali meal.