Brinjals are rich in vitamins, minerals and also known for it’s anti-oxidant properties. But I have seen many people who don’t like Brinjal including my husband 😀 Even I hated Brinjals when I was a kid! The main reason for that is may be the way it was prepared. All my mom used to do with brinjals is make sambar with it. I didn’t want to start off the same way with my kids 😛
I wanted to do something tastier with Brinjal that the kids will enjoy eating it too. This Brinjal Roast here is super easy to make and I bet many people wouldn’t be able to identify what vegetable it is 😀 It tastes so good that my husband has asked to make Brinjals only this way from now on!
Ingredients
| Servings : 4 | Prep time: 5 mins Cook time: 10 mins |
| Brinjal/Eggplant | 10/2 |
| Turmeric powder | 1/4 tsp |
| Red chilli powder | 1 tsp |
| Garam masala powder | 1/2 tsp |
| Curry leaves(for garnishing) | 10 |
| Salt | 3/4 tsp |
| Oil | 2 tbsp |
Method
- You will need 10 if you are using Indian Brinjals and 2 in case of Chinese Eggplants. I have used Chinese Eggplants in this recipe.
- Cut the Eggplants breadth-wise into little coins.
- Now, mix the cut eggplants along with red chilli powder, turmeric powder, garam masala powder and salt in a mixing bowl. Coat the masala well. Let it sit for a few minutes.
- Heat a heavy-bottomed pan and add some oil. Now, place the eggplant coins on the pan with some gap in between them.
- Roast them for a minute and turn over. It should be roasted brown and crisp. Cook the other side the same way.
- Repeat the same with the rest of the Eggplant in batches.
- Serve the Brinjal Roast as a side for Kootu, Sambar or any mildly spiced variety rcie!
