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Spaghetti with Eggplant Parmigiana recipe | Masaledar Baingan Spaghetti (Vegetarian, Indian Style) |
Tarla Dalal
06 December, 2024
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Spaghetti with Eggplant Parmigiana recipe | Masaledar Baingan Spaghetti (Vegetarian, Indian Style) |
Masaledar Baingan Spaghetti: A Vegetarian Indian Fusion Delight
This Spaghetti with Eggplant Parmigiana recipe, reimagined as Masaledar Baingan Spaghetti (Vegetarian, Indian Style), offers a truly unique fusion experience. It marries the comforting familiarity of Italian pasta with the vibrant, spicy, and layered flavors characteristic of Indian cuisine. Instead of a traditional baked eggplant parmigiana, this rendition features individual, crispy eggplant "sandwiches" brimming with cheese and tomato sauce, served atop a creamy, chili-infused spaghetti. It's a delightful and substantial vegetarian dish that promises a burst of flavors and textures in every bite, perfect for an adventurous palate.
The Spicy Foundation: Chilli Cream Spaghetti
The base of this innovative dish is the chilli cream spaghetti, which sets a subtly spicy and creamy stage. Cooked spaghetti forms the canvas, into which a flavorful sauce is tossed. This sauce begins with the aromatic sautéing of sliced garlic and a generous amount of dry red chili flakes (paprika) in a blend of butter and olive oil. This infusion creates a warm, piquant base. Milk and fresh cream are then added, brought to a gentle boil, creating a rich, luscious sauce. Finally, the spaghetti, seasoned with salt, is lightly tossed in this creamy, spicy concoction, along with chopped fresh tomato, ensuring every strand is coated with delightful flavor.
Crafting the Baingan Parmigiana: Preparing the Eggplant
The "Parmigiana" component takes on a unique, Indian-inspired form in this recipe. It starts with brinjal (baingan / eggplant), sliced into 16 thin pieces of 4 mm thickness. These slices form the exterior of our "parmigiana" elements. To prepare them for coating, a dry mixture of breadcrumbs, dried mixed herbs, and salt is combined on a plate. Simultaneously, a smooth paste of plain flour (maida) and water is made, creating a coating consistency. This preparation lays the groundwork for the crispy, flavorful exterior of the eggplant, reminiscent of fried Indian fritters or pakoras.
The Heart of the "Parmigiana": Layering the Flavors
What makes these eggplant pieces truly special is their innovative "sandwich" construction. Each thin slice of cheese is carefully cut to perfectly fit the size of the eggplant slice. Then, a spoonful of tomato cream sauceis placed between two eggplant slices, effectively creating a mini eggplant sandwich. A slice of cheese is nestled within this, ensuring a gooey, melted center upon frying. This layering infuses each piece with multiple dimensions of flavor—the tender eggplant, the tangy tomato, and the rich, melting cheese—before it gets its final crispy coating.
Achieving Crispy Perfection: Deep-Frying the Baingan
With the eggplant "sandwiches" assembled, they are ready for their transformation into golden-brown perfection. Each eggplant-cheese sandwich is first dipped into the flour paste to ensure a uniform coating, then immediately coated thoroughly with the breadcrumb mixture. The breadcrumbs are pressed firmly onto the eggplant slices to ensure they adhere well, forming a robust crust. These carefully coated pieces are then deep-fried in hot oil until they turn a beautiful golden brown. Draining them on absorbent paper ensures they are perfectly crisp and not greasy, making them a delightful, individual serving of "parmigiana."
Final Assembly and Immediate Serving: A Feast on a Plate
The grand finale of this Masaledar Baingan Spaghetti involves bringing all the meticulously prepared components together. The chilli cream spaghetti is gracefully arranged on a large serving plate, forming a comforting bed. Over this, the freshly deep-fried, crispy eggplant parmigiana pieces are carefully placed. To further enhance the experience, a portion of heated tomato cream sauce is generously poured over the entire dish, adding another layer of rich, tangy flavor. This dish is designed to be served hot and immediately, ensuring the spaghetti is warm, the eggplant parmigiana is crispy, and the cheese within is perfectly melted, offering a truly indulgent and uniquely Indian-Italian culinary fusion.
Tags
Preparation Time
15 Mins
Cooking Time
30 Mins
Total Time
45 Mins
Makes
4 servings.
Ingredients
Main Recipe
For the chilli cream spaghetti
3 cups cooked spaghetti
2 cloves sliced garlic (lehsun)
1 tbsp dry red chilli flakes (paprika)
1/2 cup milk
2 tbsp fresh cream
1 tsp butter
salt to taste
For the eggplant parmagiana
250 gms brinjal (baingan / eggplant)
1 cup bread crumbs
1/2 tsp dried mixed herbs
1/2 tsp salt
1/4 cup plain flour (maida)
oil for deep-frying
Other ingredients
1/2 recipe Tomato Cream Sauce
Method
For the chilli cream spaghetti
Heat the butter and olive oil or oil in a pan and sauté the sliced garlic (lehsun) and dry red chilli flakes (paprika) in it for a few seconds.
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Add the milk and fresh cream and bring to a boil.
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Add the cooked spaghetti and salt to taste and toss lightly.
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Add the chopped tomato and mix well. Keep aside.
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For the eggplant parmagiana
Slice the brinjal (baingan / eggplant) into 16 slices of 4 mm. thickness. Keep aside.
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- Combine the bread crumbs, dried mixed herbs and salt in a dry plate and mix well.
Mix the flour with enough water in a bowl to make a paste of coating consistency.
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Cut each slice of cheese to fit into the eggplant slice.
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Place each portion of the cheese slices and 1 teaspoon of Tomato Cream Sauce in between two eggplant slices.
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Repeat make the remaining eggplant parmagiana.
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Dip each eggplant cheese sandwich into the flour paste and then coat with the bread crumb mixture.
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- Press the bread crumbs firmly onto the eggplant slices.
- Deep fry in hot oil till golden brown.
- Drain on absorbent paper and keep aside.
How to proceed
- Place the chilli cream spaghetti on a large serving plate and top with the eggplant parmagianna.
Heat the Tomato Cream Sauce and pour on top.
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Serve Spaghetti with Eggplant Parmigiana recipe | Masaledar Baingan Spaghetti (Vegetarian, Indian Style) hot.
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Spaghetti with Eggplant Parmigianna recipe with step by step photos
Nutrient values (Abbrv)per plate
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Pempemp
July 10, 2020, 12:57 a.m.
The final dish was worth the effort preparing it, especially frying the eggplant parmigiana. The overall combination of chilli cream spaghetti, eggplant parmigiana and the tomato cream sauce taste great.
Anahita
Feb. 8, 2013, 6:28 a.m.
Eggplant Parmigiana was so cheesy from inside and crunchy from outside. Tasted so well with Paprika Spaghetti and Creamy Tomato Sauce. My Guests went crazy over this yummy dish and want me to make it gain for my next party. So happy to have tried this recipe. Will surely try many more from your website.
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