Are you pro eggplant/ aubergine or anti-eggplant? Well, I am totally a pro eggplant person. Bring it to me in purple white green or any other colour, bring it long, short, thick or thin, I guess I have a huge stack of recipes I have to make each one.
The primary reason for the love towards the brinjal (aubergine) is nothing but the fact that I have seen them grow in all sorts of shapes and colours on our terrace garden all through my childhood. Mom will plant white ones, long green ones or plump purple ones and dad tends to them as if they were his babies, checking every leaf and watering them with care. They both get extremely excited when the first batch comes and come up with their own list of to-dos. Finally, they will agree upon one for the day and so on.
Today is one such recipe they both love. Mum usually keeps a stock of the masala powder used in this recipe when it is the season. Sometimes using it to fill in the slits or otherwise sprinkling over the roasted ones.
We have further stretched out the recipe by using it as a filling for our wraps, topping some crostini or just lazily munching them up. for a traditional Indian sort of lunch-pair it up with coconut milk sambhar and steamed rice.
This recipe is the one I chose for the A to Z recipe collection towards the alphabet E.watch out for the amazing collection of recipes with Ingredients from the Alphabet E from my fellow bloggers. I really don’t want to think beyond eggplants when there are so many varieties you can do with the Eggplant( aubergines.)
So far on the blog, you will see
Since this is from my mum and dad it is a part of the Cooking from a Cookbook Challenge too.
Hope you like this spicy and flavourful recipe.