can we keep egg plant directly into the oven or should we use vessel.b'cose i kept it directly but i gave 5mts in high.it didn't bake well

Thank you everybody...I baked brinjal in the oven which turned out awesome...feel like friends are always around...thanks to spiceindiaonline for being the best companion and bringing in new friends...

hai nithyaK

thank u so much for this delicious dish.

with regards,

PKV

hey yeah u can cook brijal in conventional. just apply few olive oil over the brinjal and bake it for 40 mins in 350 degrees. then when u remove it from oven and allow it to cool u can easyily peel off the skin. Now with the flesh u can make baigan bharta, which is good with rotis, and even with bread or pulao.
the recipe goes here :
Ingredients:

Eggplant – 1lb (aprox)

Onions – 1 med., finely chopped in a food processor

Tomatoes – 4 med, finely chopped

Turmeric (Haldi) – ½ tsp

Oil – 2 tbsps

Salt – to taste

Frozen peas – 1/2 cup

Ginger – 1tsp, finely chopped

Garlic – 1 tsp, finely chopped

Asofoetida (Hing) - 1 pinch

Coriander powder (Dhaniya) - 2 tsps

Cumin powder (Jeera) – 1 tsp

Garam Masala – 1tsp

Red Chili Powder – to taste

Green Chilies – to taste, finely chopped

Cilantro – 5 sprigs, finely chopped, for garnishing

Method:

1. Pre-heat the oven at 400 degrees, rub a little oil on the Eggplant, put it in a oven-proof dish and cook for 1 hour.
2. Once that is done, take Eggplant out, let it cool a little and then peel off the skin (it will come off very easily). Cut cubes of the flesh and keep aside.
3. Heat rest of the Oil in a non-stick pan on Medium-to-High heat.
4. After the Oil gets hot, add Asofoetida, Turmeric and Onions (in that order).
5. Give it a good stir and let it cook till the onions turn translucent.
6. Add the Ginger and Garlic and let it cook till the onions start turning golden.
7. Add the Tomatoes and cook till the oil separates from the mixture…this will take a little while. Don’t forget to keep stirring, tomatoes tend to burn fast.
8. Add Garam Masala, Cumin powder, Coriander Powder, Red Chili Powder and the Green Chilies. Mix
9. Add the Eggplant cubes and mix. While mixing, the cubes will fall apart and become one big mixture. This is OK.
10. Add the Peas and Salt, mix and cover the wok, reduce to Medium flame and let it cook.
11. Once it starts boiling and the spices have all blended in well with the Eggplant and Peas, it is ready.
12. Garnish with Fresh Cilantro and serve hot with Naans, Chapatis, Paranthas..
13. Serves 4-6

Source: showmethecurry.com

Dear sugan,
For brinjal chutney I use the big bringal first wash it whole then prick with fork or knife and apply oil all over but it is optional then microwave high for 8 mins. when cooked it will shrink .
Temperature varies according to different ovens