It’s another Saturday and I was fortunate enough to be able to go to the market this morning. Seeing some fresh medium sized brinjals on sale, I couldn’t resist getting my hands into 5 of them, no longer than 8 inches each. So, shall it be sweet and spicy brinjals or another one of the tried and tested brinjal recipes I have attempted so far? Considering that my wife was baking a cake, the oven would have been set up just nicely for a brinjal roast!
I have seen roasted vegetables in cook shows though roasted brinjals are kinda rare. Meanwhile, spicy brinjals are quite common here but I thought I would take it one step further by roasting the brinjals instead. It’s my maiden attempt and I am glad to report that it received favourable reviews from my wife and my sister-in-law. Though the brinjals were roasted, it was still packed with moisture and juicy to bite. The combination of dried prawns, buah keras and other ingredients which made the topping was nicely roasted to a fragrant aroma and delivered a riot of taste with each bite. For those who are not used to eating hot food, you can choose to ease off with the chilli but for those who prefer it sizzling hot, just add more chilli.
I believe the Roasted Spicy Brinjals would be suitable eaten with porridge (I actually had them with plain porridge) or steamed rice and would look incredibly appetising in any parties. Give it a try and be amazed by how delicious such a simple dish could be.
This is my recipe for Roasted Spicy Brinjals
- 5 medium sized brinjals (cut into half lengthwise)
- 50 grammes dried prawns (lightly soaked and drained)
- 5 buah keras (candlenuts)
- 2 cm belacan
- 3 red chillis (chopped as finely as you can)
- 8 shallots
- 5 cloves garlic
- 3 tablespoons cooking oil
- 3 tablespoons olive oil
- spring onion for garnishing
- Castor sugar
Pound dried prawns, buah keras, belacan, shallots and garlic until well combined. Set aside.
Heat wok and add oil. Saute the combination ingredients above until aromatic and the paste begins to brown. Add chilli and mix well. Turn off the heat and allow to cool.
Heat up oven to 180Â°Â celcius. Meanwhile, oil a baking tray with olive oil.
Sprinkle salt and sugar lightly on fleshy part of brinjal and then coat the flesh with combination ingredients. Lay brinjals (skin side down) on baking tray. Roast for 20 minutes.
My Recommended Recipes