I can’t deny the fact that my cooking has many a time reflected my moods. Like the time I baked four large pizzas because I was feeling artistic and wanted to create a masterpiece, literally! Or when I bake a lusciously rich chocolate cake to give myself a pat on the back. Or even the time when I cooked an extravagant 5-course meal to thank Hubby Dear for a wonderful Valentine gift. And especially today, when I cooked this Aloo Baingan for dinner after a long chat on the phone with a very close friend who I actually learnt it from years ago. When I look back, I always seem to remember food as something that brought our family together. Whenever we were happy or had any big news to share, food would most definitely become the center of our attention. I remember most of our birthday celebrations not by the gifts we received, but by the feast my Mom made for us. Trips home from college during the summer were often preceded by many telephone calls of planning out the menu for the day I arrived. Most of our weekends were spent entertaining friends and family. I fondly remember my Mom working her way through a lavish meal irrespective of how many guests we were expecting. She would always say that it’s better to have food leftover than let your guests leave feeling unfull. It should be noted that unless you eat till you’re ready to drop, my Mom thinks you haven’t yet had enough. And so, it is from her that I have inherited this need to cook for my loved ones, and feed them till I know they can’t be fed anymore. Take for instance this lovely Aloo Baingan recipe. I remembered eating something like it a few years ago at a friend’s home. A bunch of us were getting together for a game night and she made an elaborate meal to kick off the evening. As an ardent fan of eggplant, this dish was a highlight for me that evening. I called her up the very next day and she was happy to share her recipe of the Aloo Baingan that was served. I’ve made this recipe a million times over the years, each time tweaking it a bit to suit our tastes, and it has now morphed into one of our family favourites. Little Dude often throws a fit when I make Baingan Bharta – claiming he HATES eggplant – but even he enjoys a serving of this Aloo Baingan served alongside some freshly made rotis. This post was originally published in June 2008 and has been recently updated. If you enjoyed this recipe, you will surely love my Baingan Masala, Baingan Bharta, Masala Mushroom and Jeera Aloo recipe as well. You can find the web story to this Aloo Baingan recipe here. To watch more of my other recipe web stories, click here. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
