This dish has been one of the hottest selling entrees in both my restaurants. The name has appeal, the simplistic recipe allows you to enjoy the vegetables, it’s healthy so works with the crazy gym-addicts, and me, and it’s a looker!
Aubergine or brinjal is technically a fruit…and you can’t keep me away from fruits for too long. Full of vital vitamins, minerals, fibre and with the ability to lower cholesterol and help manage weight, brinjals have always been a hot favourite in my kitchen. And what’s even more interesting is the ease with which it can be used in any cuisine. Like, tonight, I’m trying a Sweet-Sour-Spicy Aubergine with Sichuan chilli, if I get my hands on it, and am going to serve it with brown rice noodles and a quick 5 veggie stir fry. But coming back to the brinjal, you’ve got to cook it right to prevent it from becoming a soggy mess.