作法
- 茄子片平鋪盤上，雙面撒鹽靜置 15 分鐘——能逼出水分，避免下鍋吸太多油。
- 用紙巾把茄子表面拍乾，摸起來應略帶皮革感。
- 小碗將薑黃粉、喀什米爾紅椒粉、香菜籽粉拌勻，雙面抹在每片茄子上。
- 寬底厚鍋以中大火熱芥末油，油面要泛微光。
- 茄子片單層擺入（不擠，分批煎）。每面煎 4 分鐘不要翻動——應呈深金，表面微酥。
- 起鍋瀝油，內裡應細嫩如卡士達。盛盤撒香菜，與白飯、扁豆湯、魚咖哩、醃菜搭配的孟加拉餐立刻享用。煎茄子要趁熱——一小時後外脆內滑的對比就消失了。
Common questions
Can 孟加拉煎茄子 be made ahead?
孟加拉煎茄子 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 孟加拉煎茄子 spicy?
孟加拉煎茄子 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 孟加拉煎茄子 vegetarian or gluten-free?
孟加拉煎茄子 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 孟加拉煎茄子 to make at home?
孟加拉煎茄子 is approachable for a home cook with basic stove skills — total time about 30 minutes, no special technique required.
Can 孟加拉煎茄子 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
煎茄子是孟加拉午餐盤上的固定班底——傳統米飯咖哩餐廳與千千萬萬的家庭廚房每天都在做。孟加拉語「begun」與英語「aubergine」（茄子）同根，都來自梵文，只是傳承路線不同。也有掛漿後油炸（更像炸物）、裹豆粉炸（接近印度 baigan pakora）的變化，或像本作只用薑黃與紅椒。芥末油淺煎是孟加拉的招牌；少了芥末油就失去靈魂。
