Another recipe inspired by my holiday to Sri Lanka; Brinjal is made from aubergines and normally had as a dry, but tasty, accompaniment to a curry. It goes very well with my recipe for Sri Lankan Chicken Curry!
- 1 large aubergine
- ½ green pepper
- ½ onion
- 1 tsp onion powder
- 2 tsp Ghee or clarified butter
- 2 tsp sunflower or groundnut oil
- salt and pepper
You’re mainly interested in the skin of the aubergine, so slice it lengthways and try and get as much skin as possible, and ½cm of flesh in each slice. Finely slice the skin part and discard any remaining flesh. Finely slice the pepper and onion.
Put a frying pan on a medium-high heat and add the ghee and oil. Add all the vegetables and onion power and fry for 30 minutes or until everything starts to turn brown and dry. Season with salt and pepper to taste.
Serve with a curry curry!
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