Padmajha PJ April 3, 2015 22 Comments
As soon as the idea of doing a baking marathon was discussed in our group I made a list of dishes that I wanted to try out. I wanted to have a category with dishes that are converted to baked dishes instead of frying them.

The quest for such recipes led me to skinnytaste.com where brinjal sticks were baked. The original recipes has different herbs, different crumb coating etc. I wanted to make something that the kids would like-something crunchy and yum.


I love brinjal in any form and in any dish, cooked any way! Unfortunately my kids are not huge fans of brinjal and Lil Angel loves mom’s Rasvangi[Stuffed baby brinjal simmered in a tangy stew] and other dishes will be eaten just because I tell her that all vegetables are to be loved equally.

But after the kids tasted this one, they were head over heels in love with it and did not even mind the fact that it was brinjal!

A week before I made this, we picked up a Chinese Aubergine at the mall. It got back so many memories and hubby was suggesting we try out one of those restaurant style dishes that we used to have when we lived in China. I eagerly nodded but forgot all about it after putting it into the fridge.

By the time I got this idea to bake the brinjal, it had some brown spots on it. Feeling bad for wasting a favorite veggie, I cut it just to check if it would be okay to use. The inside was good and so proceeded with the plan.

I remember baking this and another dish [which I will tell you when posting it :)] on Jan 26th. It was one of those rare days when hubby was at home!While the rest of the family were enjoying the Republic day parade on TV, I was busy baking for the marathon.

I used:

Brinjal-1,Chinese variety
For coating
Corn flour – 1/2 cup
Water to make a paste
Cheese mix
Amul processed cheese cubes- 2 grated
Suji / White rawa- 1/2 cup
Chili powder-1/2 teaspoon
Take the corn flour in a bowl and make a slightly paste with water .It should be of coating consistency.

Take the cheese mix ingredients in a plate and mix well to combine. Keep aside.

Cut the brinjal as shown – like sticks.

Drop each stick into the corn flour slurry, roll over the cheese mix to coat well and arrange on a tray lined with baking sheet.Brush the sticks with oil and bake in a pre heated oven @ 200 degree C for 10 minutes.

This is how they looked after 10 minutes. Turn them over and bake them again for 10 minutes.

Serve the brinjal sticks with tomato sauce / or a dip of your choice.

Note:

  • Use any cheese of your choice. I used Amul cheese cubes
  • Add herbs to suit your taste to cheese mix
  • Instead of suji – bread crumbs, fine corn meal ,panko etc can be used.
  • Don’t bake too long ,the brinjal sticks will become very rubbery.
  • The cheese was salty enough so did not add extra salt in the mix.
  • Baking timings will vary depending on how you cut the brinjal into sticks.
  • You can use any type of brinjal.But see to that it is tender and does not have too many seeds inside.

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22 thoughts on “Baked Brinjal / Eggplant Sticks”

  8. Oh man PJ, you are tempting me with those pictures. I can imagine how yummy those eggplant sticks must have tasted with that cheese crust — yummy, yummy!!

    Reply

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