mashed brinjal
Brinjal, aka eggplant or aubergine, the versatile vegetable, is one of my favourites. It's versatile as there are many ways of cooking it and is found in different countries' cuisines. If you like it as much as I do, here's one simple recipe. You can eat it with rice, with pasta or even spread on bread, try it! Allow me to go straight into the method and ingredients at once using pictures with captions for each. It's easy for you follow this way. To make 1 plate of this dish, you need about 7 longish type brinjals. Wash them thoroughly, dry and lay on baking tray. Sprinkle cooking oil and spread oil evenly all over each brinjal (I use my clean hands!) Bake in 200 degrees celsius oven for about 30 minutes or until brown & soft. Let it cool Use a fork to remove soft flesh from the skins (to be discarded) Mash the brinjal flesh Prepare garlic, shallots, large red chilli, spring onions and coriander Here, all ready to cook! Get ready
