Recipe Credit by Farzana Kumandan @sprinklesandspicect
INGREDIENTS
3 large brinjals / Aubergines
3 large cloves garlic *fresh*
6 green chillies
Olive oil
METHOD
Rinse the brinjal and make slits on either side but keeping the shape together.
Slice the garlic pods into thin slivers and slice the chillies in half.
Stuff the brinjals with garlic and the slit chillies. Rub with oil and either grill over a gas flame, coals, or air fry for a half hour on 200 degrees, turning halfway. The skin should be charred and wrinkly.
Once cooled, peel of the skin and mash the garlic, chilli, and garlic to a thick pulp. Add salt to taste.
In a pan, add 2 tablespoons butter or ghee, 1 tsp cumin (jeera seeds), 2 cloves sliced garlic, 1 dried red chilli, 3 curry leaves and ½ thinly sliced onion.
Once the onion and garlic is golden brown, add the brinjal and cook until dry. Serve with Roti, naan, or as a side to dhal and rice
[Picture: Farzana Kumandan]
