I don’t really like brinjal but I hear that it’s good for you and if you camouflage the taste it can be quite nice. The other day we had one of these purple vegetables in our fridge so I decided to cook it before it went off.
I washed it, then sliced it into rings – next time I think I’ll slice it long ways. I then placed it on a paper towel and sprinkled salt on to it. You then need to leave it to sit for about 15 – 20 minutes so all the bitterness gets drawn out, (as I have been told).
While it is drawing take a handful of basil, some crushed garlic, salt, pepper, olive oil and pumpkin seeds and place into a blender/chopper. Blend/chop together until a paste is formed. I used the chopper function and it was more diced than blended but it still worked well. Use a spoon to spread the basil mixture onto each brinjal slice and then fry in some butter until soft.