Saturday, 31 December 2011
Brinjal Salad (Maami"s Corner)
This week a good friend of mine passed away-my class mate & neighbor too. She was kind enough to share two really quaint recipes, one of which I had already posted- Pork Thoran. This the other offering from Reno I post, as the year closes, with fond memories of good times we’ve shared otherwise.
Brinjal/egg plant: 1 large purple variety
Onion: 1 chopped
Green chilli: 1 chopped
Coconut milk: 1/2cup
Salt to taste
Oil to smear on brinjal.
Rub oil on the brinjal & roast over fire till the skin blackens well.
Keep covered for some time, this helps remove the skin easily.
Mash, add all the other ingredients, mix well.
Serve with any rice preparation.
NOTE: you can steam the brinjal for about 15 minutes instead of roasting.