Bakhar Bengena (Air fried garlic stuffed Aubergine)
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The name of the dish is derived from a famous 700 year old historic tree named BAKHAR BENGENA, found in my home state Assam. 'Bakhar' means precious gems and 'Bengena' means eggplant
The recipe of Ruma Hazarika's signature appetizer follows.
- Take a farm fresh eggplant clean and wash properly. Make some deep horizontal slits on its one side.
- Now prepare a salt solution of one tsp salt and three tbs water and pour it onto the eggplant so that it gets seasoned well from inside.
- After that prepare a mixture of two tbs oil, little salt and freshly ground spices (cumin seeds, coriander seeds, dry red chilies and turmeric powder) and marinate the eggplant. Insert 10 -16 skinned small garlic cloves into the slits of the eggplant.
- Then Air fry at 180c for 20 minuets until its well-done. You will get the aroma of burnt garlic and the roasted spices. Apply the rest of the marinade of spiced oil two three times in between while it's cooking.
- Serve your Bakhar Bengena hot and garnish with chopped coriander leaves.
Bon Appetit!
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