Today we had sunny day walked to the market buying groceries. Bought a packet of green spinach we however ended up decided to cook these beautiful dark purple vegetable or I supposed to call it fruit.
Quick info: While it's generally thought of as a vegetable, eggplant is actually a fruit. The eggplant, aubergine, melongene, brinjal or guinea squash is a plant of the family Solanaceae. Eggplant is grown for its usually egg-shaped fleshy fruit and is eaten as a cooked vegetable.
It is pretty simple dish, no fancy ingredients are required. But somehow it is healthy and superlicous! I mean… super + delicious. What you need are just:
1) Chili (sufficient with 5. Those in below image are for illustrations purpose) - me as an Asian i eat Chili alot.
2) Eggplants. This part requires a little bit of messy work. I will explain below.
5) Garlics - I normally will add few cloves extra since it is excellent antioxidants source food
6) Oil about 2 spoons, to sauté the blended chili and onion
7) Salt for seasoning
Prior to start the cutting, you might need to perform this most exciting preparation part. To fire-roasting the eggplants!
Yes. It was exciting you know, to see Benn helped roasting them on our stove top directly on open flame. This roasting step created smoky taste and very unique flavor to our eggplant.
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Thanks to Benn for the recipe, he get inspired of doing this when his little sister showed him a video of this recipe in youtube. This is. an aromatic reddish cooked salad/purée kinda like side dish can be your next experiment in your kitchen. Can spread it onto your bread, whip it on top your whole-meal crackers for snacking watching Netflix, what a chill weekend huh.
Overall, ingredients required are mostly alike:
The difference are:
6) Olive Oil about 2 spoons
7) Cumin powder
9) Ground black pepper