Aubergine bake with ricotta cheese salad

Tonight’s post is a quick bake of aubergines which I love a lot. The bengali way of beguni/begun bhaja or the marathi vangyache kaap is the most favourite way to relish this vegetable. This evening, I however placed them in the oven while, I helped my son revise for his Biology class test tomorrow. I am so sorry about the photographs which are so poorly in light and lacking elements. But promise you, it is just till the Bakethon and then I will wait for the Sun to visit us to have good photographs!!


Right, this is how it goes,

For the aubergines:

1 aubergine sliced in roundels

1 tsp of Turmeric

1 tsp of salt

olive oil to drizzle

Rub the turmeric and salt to the roundels of aubergine slices. Keep aside for 20 mins. Place them on a baking sheet, drizzle some olive oil and bake at 200 degrees C for 10 mins. The aubergines turn brown. Turn the sides and bake for another 10 mins till done on the other side too.


To make the salad:

Ricotta cheese 1 pack

Lemon juice 1 tsp

Crushed black pepper 1 tsp

Dried herbs 1 tsp

salt as per your taste

Coriander to garnish

Arrange the aubergines on a plate. Break the ricotta cheese into rough lumps and sprinkle on the aubergine slices. Add the lemon juice, crushed pepper, herbs and salt. Garnish with chopped coriander and enjoy this amazing salad! Vangyache Kaap as it would ideally be referred to in Marathi…is absolutely enjoyed in our family!

Check the others in Bakethon: Veena, Srivalli, Champa, Priya, Sumana,Jayshree


6 thoughts on “Aubergine bake with ricotta cheese salad

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