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 these items (dark soy, rice vinegar,
sesame oil, chicken stock granules) and any type of
cooking oil (not shown)

Heat up a wok and a tablespoon of cooking oil
of your choice

Stir fry the minced garlic and shallots
till fragrant

Add the mashed brinjal flesh, stir fry

Then the diced chilli and spring onion,
continue stir frying

Add a little water to prevent drying and to add moisture; then about 1 tablespoon of chicken stock granules, and 1 tablespoon of rice vinegar, to taste

Add a dash of dark soy for colour and about
1 tablespoon of sesame oil for added flavour,
give it a taste, then lastly, stir in the chopped coriander,
before serving

Bon appetite!