Mediterranean Baigan Pockets with Tomato Sauce | Chef Harpal Singh

A beautiful meeting of Indian Baigan and Mediterranean flavours—tender roasted eggplant pockets layered with a rich, aromatic tomato sauce, finished with cheese, herbs and a delicate crunch. In this recipe, I’ve taken the humble baigan and given it an elegant Mediterranean touch, turning simple ingredients into a restaurant-style plate that is as beautiful as it is flavourful. From the smoky eggplant to the vibrant tomato sauce and fresh basil finish, every element comes together for a refined yet comforting experience. Watch the full recipe and bring this fine-dining inspired creation to your kitchen. Like, Share & Subscribe for more recipes where tradition meets creativity. #chefharpal #baiganrecipe #eggplantrecipe #mediterraneanfood #mediterraneanrecipes #tomatosauce #fusionfood #vegetarianrecipes #finedining #gourmetrecipes #chefharpalrecipes #eggplantpockets #restaurantrecipes #fusionrecipes #vegetarianrecipes Servings: Preparation Time: Cooking Time: Total Time: Ingredients Water as required 2 No – Eggplant Salt to taste 1 Tsp – Turmeric powder 2 No – Potato boiled 1 No – Onion chopped ¼ Cup – Mozzarella cheese 1 Tsp – Black pepper crushed 1 Tsp – Chili flakes 2 Tsp – Peri peri powder 1 ½ Tsp – Burnt Garlic Flakes Salt to taste 1 Tbsp – Oil 1 Tbsp – Oil 8 No – Tomato Water for boiling 1 Tbsp – Oil 1 Tbsp – Garlic chopped Salt to taste 1 ½ Tsp – Red chili powder 1 Tsp – Black pepper crushed 1 Tsp – red chili flakes 8-10 No – Basil leaves ¼ Cup – Parmesan cheese grated Basil leaves for garnish Burnt garlic flakes for garnish Method :- 1. Wash the eggplant and cut it lengthwise into long, thin slices using a slicer. 2. Place the eggplant slices in a bowl of water. Add salt and a little turmeric, and keep them aside. 3. In a separate bowl, prepare the filling by mixing boiled and mashed potatoes, chopped onion, mozzarella cheese, black pepper, chilli flakes, peri-peri powder, dried garlic, and salt. 4. Heat a grill pan and grease it lightly with oil. 5. Remove the eggplant slices from the water and gently dab them with a tissue to remove excess moisture. 6. Place the slices on the greased grill pan and lightly grill them on both sides. Do not overcook them—the slices should remain soft and flexible enough to fold. 7. Arrange the grilled eggplant slices in a plus (+) shape, overlapping them in the centre. 8. Place the prepared potato and cheese filling in the centre. 9. Fold the eggplant slices over the filling, one by one, to form a square-shaped pocket. 10. Place the pocket back on the grill pan and grill it properly on both sides until golden, with nice grill marks and melted cheese inside. 11. Heat water in a kadai and bring it to a boil. 12. Make a small cross-shaped incision on the bottom of each tomato using a knife. 13. Place the tomatoes into the boiling water and blanch them until the skin starts to loosen. 14. Remove the blanched tomatoes and immediately transfer them to cold water. 15. Peel the tomatoes and blend them into a smooth puree and strain the puree to remove any seeds or remaining pieces. 16. Heat a kadai and add a little oil. Add chopped garlic and sauté until fragrant. 17. Add the strained tomato puree and season with salt. Cook for 5–6 minutes. 18. Add red chilli powder, crushed black pepper, chilli flakes, and fresh basil leaves. 19. Cook until the sauce is well-flavoured but not too thick. Keep it slightly saucy so that it spreads nicely on the plate. 20. Pour a generous layer of the prepared tomato sauce onto the serving dish. 21. Carefully place the grilled Mediterranean eggplant pocket on top of the sauce. 22. Finish by generously grating fresh Parmesan cheese over the eggplant pocket n serve. 🔔 Follow Me for a Variety of Delicious Dishes! 🔔 👉 YouTube:    / @chefharpalsingh   👉 Facebook:   / chef-harpal-singh-sokhi-100044439489388   👉 X (Twitter): https://x.com/harpalsokhi 👉 Instagram:   / chefharpalsokhi   👉 LinkedIn:   / harpalssokhi   👉 Pinterest: https://www.pinterest.co.uk/harpal7793/