Fennel Roasted Eggplants

The Eggplant is native to southern India and Sri Lanka. "Aubergine" is the British name given to this vegetable. The eggplant is a member of the potato family, and it is known worldwide as aubergine, eggplant, brinjal, melanzana, garden egg, and patlican. It is available year-round, with the peak season during the months of August and September. Smaller, immature eggplants are best. Full-size puffy ones may have hard seeds and can be bitter. Choose a firm, smooth-skinned eggplant that is heavy for its size; avoid those with soft or brown spots. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. Also make sure an eggplant isn't dry inside, knock on it with your knuckles. If you hear a hollow sound, don't buy it. Eggplants are very perishable and become bitter with age. They should be stored in a cool, dry place and used within a day or two of purchase. To store in the refrigerator, place in a plastic bag. If you plan to cook it the same day you buy it, leave it out at room temperature. When young, the skin of most eggplants are edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using.There are many varieties which range from dark purple to pale mauve, and from yellow to white.
(Source:wikipedia,whatscookingamerica)

About the recipe I have combined 1 to 2 recipes from Food Network.And I have to say it's a very interesting combination. So guys if you have eggplants at home, you may want to try this easy breezy snack....... (Yes I said it is a snack with an eggplant!) .Well guys I think these baked eggplants dont have a photogenic face to show off but what I love about the eggplants is the complex taste, depth in flavor and the variety of dishes that could be made from this vegetable...... Well ....Well...Happy Snacking Guys!!!





Ingredients

Eggplants - 2(round slices)

Spice Rub
fennel seeds- 1 tblsp
coriander seeds-1/2 tsp
black peppercorn-1/2 tsp
salt - 1/2 tsp
oil - 5 tsp

Method

1. Cut the eggplant into round slices(not too thin nor too thick).
2. Now add 1tblsp of oil and toss until it coats evenly on all eggplants.
3. As for the spice rub , dry roast all the ingredients in a saute pan until you get a fresh aroma on a med heat.
4. Now cool the spices on a plate and grind to a fine powder along with salt.
5. Once the spice rub is ready, add the spice rub to the eggplants and toss till the eggplant is well coated.Let sit for 10 min(optional).
6. Line an ovenproof tray with foil and gently coat with 1 tsp oil.
7. Now arrange the eggplant slices in the tray.
8. Preheat oven to 500 degree F. Bake the eggplants for 1o min and not more since it may cause burns on the eggplant.
9. Now all you gotta do is snack on them guilt free!!