I’ve never liked brinjals or eggplants when I was young. Only much later than I realized it’s the way it was cooked in the old oriental style that makes it mushy. I am quite afraid of mushy food.
I learnt to enjoy it after I followed a chef on TV to fry it till caramelized and top it on pasta in crushed raw tomato sauce with basil, sea salt and lots of black pepper. That’s when I know that other than onions, brinjals and eggplants can be cooked till caramelized as well and it taste really good.
Grilling or pan fry works for me. This time, although it takes more effort, I pan fried it to avoid getting hard edges that results from grilling.
1 large brinjal cut into pieces about half a centimeter thick (egg plants are more expensive in Singapore)
Extra virgin olive oil
Chopped cherry tomatoes
Heat up enough olive oil in a non-stick pan over small-medium fire. Put in brinjals and add salt and pepper. Fry both sides till brown and caramelized. Remove from pan and cool it in the fridge for an hour. Squeeze a quarter lemon and serve with chopped cherry tomatoes.