If you’re looking for a side dish that completely steals the show, you have to try these Vegetarian Butter Soft Eggplant Wedges. Known traditionally as Bhona Baigan Bhaji, this classic Bengali recipe creates the most magical, buttery, and tender eggplant you’ve ever tasted. With a simple turmeric and salt marinade, this dish transforms a humble vegetable into something truly luxurious. Trust me, you’ll want to serve these piping hot right out of the pan!
Ingredients
• 1.5 tbsp Turmeric powder
• 1.5 tbsp Salt
• 3 tbsp Water
• 1.25 lbs / 570 g Baby eggplants OR 1 medium eggplant
• Ghee or Avocado oil, for shallow frying
Instructions
1. In a large mixing bowl, combine the turmeric, salt, and water to create a paste.
2. Cut baby eggplants in half lengthwise. If using a large eggplant, cut it into wedges approximately 2.5 inches long and 1.5 inches wide.
3. Toss the eggplant pieces thoroughly in the turmeric-salt mixture until well coated. Set aside to rest for 15 to 30 minutes.
4. Transfer the eggplant to a colander to drain the watery liquid. Pat the pieces completely dry with paper towels.
5. In a large, heavy-bottomed frying pan, pour in enough ghee or oil to a depth of 0.5 inches and place over moderately high heat.
6. When the oil is hot and shimmering, carefully place a single layer of eggplant pieces into the pan, ensuring not to overcrowd it.
7. Fry the wedges, turning on all sides, until they are a rich reddish-brown and fork-tender. The skin side will cook faster.
8. Remove the pieces with a slotted spoon, drain on fresh paper towels, and serve immediately while piping hot.
Nutritional Information
• Calories: 145 kcal
• Total Fat: 12g
• Net Carbohydrates: 3g
• Protein: 1g
• Sodium: 800mg
Pro Tips
• Don’t Skip the Salting: This crucial step draws out moisture and prevents the eggplant from soaking up too much oil, ensuring a creamy, not greasy, texture.
• Pat Them Bone Dry: After draining, use paper towels to get the wedges as dry as possible. Water causes oil to splatter and leads to soggy eggplant.
• Watch Your Oil Temperature: The oil must be shimmering and hot before you add the eggplant. If it’s too cool, the eggplant will absorb oil; if it’s too hot, the outside will burn before the inside is tender.
