I tried this out for the first time and it was simply delicious. I knew because it was long gone before dinner was over.
I have explained in this posthow to cook brinjal well. For the home, a two step method of first cooking it on high heat - roasting in oven, pan-searing or deep frying - before flavouring it works well. The skin of the brinjal is delicious and crisped up when roasted or seared coated in some oil.
This cooking blog celebrates a cook extraordinaire, my late Mum aka Auntie Ruby. Having grown up a Malaysian, but now a Singaporean, the recipes here are mostly of Southeast Asian influence. Read more here.