Dim Begun Scrambled Aubergine Eggs Recipe

I gotta say, I’ve been vibing with this Dim Begun Scrambled Aubergine Eggs recipe cuz it takes simple veggies and eggs, tosses them in spice and flavor bombs like mustard seeds, ginger, and garlic, and before you know it you’re diving into a meal that’s as chill as it is fire—totally my kind of dish even if I sometimes mess up the salt!

I love my Dim Begun Scrambled Aubergine Eggs. I use diced aubergine, chopped tomato and large eggs to create a hearty dish.

Vegetable oil, mustard and cumin seeds, garlic, ginger and green chillies add antioxidants, vitamins and protein. I think its a nutritious meal that fuels you well.

Ingredients

• Aubergine adds a meaty texture, fibre, and antioxidants making it heart health-friendly.
• Eggs are rich in protein, offering a creamy, satisfying base that holds flavors well.
• Onions bring natural sweetness and vitamins, balancing spices with a sharp citrusy note.
• Fresh ginger provides a zesty kick and anti-inflammatory benefits, enhancing the dish’s warmth.
• Tomatoes add tangy juiciness and vitamin C, balancing the spices with their ripe flavor.
• Green chillies impart a spicy heat that awakens the palate without overpowering other tastes.
• Fresh coriander leaves garnish with a bright, herbal aroma boosting flavors naturally.

Ingredient Quantities

• 1 medium aubergine (eggplant), diced into 1-cm cubes
• 4 large eggs
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 medium onion, finely sliced (about 1 cup)
• 2 garlic cloves, minced
• 1 inch piece fresh ginger, grated (roughly 1 teaspoon)
• 2 green chillies, slit lengthwise (adjust to taste)
• 1 medium tomato, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• Salt to taste (about 1/2 teaspoon)
• 2 tablespoons chopped fresh coriander leaves (optional)

How to Make this

1. Dice the aubergine into 1-cm cubes and lightly beat the eggs in a bowl with about 1/2 teaspoon salt set aside.

2. Heat the 2 tablespoons of vegetable oil in a large pan over medium heat.

3. Add the mustard seeds and cumin seeds to the oil and wait until they start to splutter.

4. Toss in the sliced onion and fry it until it turns soft and translucent, then stir in the minced garlic, grated ginger, and slit green chillies.

5. Mix in the aubergine cubes and cook them for about 5 minutes until they begin to soften.

6. Stir in the chopped tomato along with 1/2 teaspoon turmeric powder and 1/2 teaspoon red chilli powder, cooking until the tomato is soft and mushy.

7. Pour the beaten eggs evenly over the cooked vegetables and let them sit for a moment before gently stirring to scramble, cooking until the eggs are just set.

8. Taste and adjust the salt if needed, stirring well so all the flavors combine.

9. Sprinkle the chopped fresh coriander leaves over the dish if you’re using them.

10. Serve your Dim Begun Scrambled Aubergine Eggs hot and enjoy with your favorite bread or rice.

Equipment Needed

1. Cutting board – for dicing the aubergine and slicing the onion
2. Chef’s knife – for chopping vegetables, mincing garlic, and preparing ginger
3. Mixing bowl – to beat the eggs with salt
4. Measuring spoons – to accurately add mustard seeds, cumin seeds, turmeric, red chilli powder, and salt
5. Large pan or skillet – to fry the spices, onions, and vegetables
6. Wooden spoon or spatula – to stir the ingredients evenly during cooking
7. Grater – to grate the fresh ginger

FAQ

• Q: What exactly is Dim Begun Scrambled Aubergine Eggs?
  A: It’s a tasty scrambled egg dish mixed with diced aubergine and spices that brings a unique, zesty flavor.
• Q: Can I use a different vegetable instead of aubergine?
  A: Sure, you can use zucchini but keep in mind it will change the texture and taste of the dish a bit.
• Q: How long does it take to prep and cook this dish?
  A: In my experience, it takes about 30 minutes total – around 15 mins for prepping and another 15 for cooking.
• Q: What if I dont have fresh ginger on hand?
  A: You can substitute with a pinch of dried ginger powder, just use less since it’s more concentrated.
• Q: How can I adjust the spice level if it’s too hot or too mild?
  A: Simply modify the number of green chillies – add more for extra heat or cut them out if you prefer a milder taste.

Dim Begun Scrambled Aubergine Eggs Recipe Substitutions and Variations

• If you can’t find aubergine, try zucchini cut in similar cubes so you still get that chunky texture.
• For a vegan twist instead of eggs, you can use crumbled tofu seasoned like scrambled eggs.
• If mustard seeds are hard to come by, you can use fennel seeds to add a bit of that nutty flavor.
• Don’t have cumin seeds? A sprinkle of coriander seeds will work as a fine alternative.
• If you’re out of vegetable oil, olive or canola oil makes a good substitute without much fuss.

Pro Tips

1. One thing that works really well is salting your aubergine cubes before cooking them; let em sit in a colander for about 10 minutes then pat them dry. This helps draw out the bitterness and makes them cook more evenly.
2. When you add the eggs, make sure you let em sit for a few seconds undisturbed so they start to set, then gently stir them. This way they don’t get too mushy and still keep a nice texture.
3. Toasting your spices in the hot oil until they start to splutter really brings out their flavour, but be careful not to burn them; burnt spices can totally ruin the taste.
4. And don’t forget to taste as you go along, because sometimes you might need a pinch more salt or an extra dash of chillies to suit your taste better. Enjoy messing around in the kitchen!