Brinjals have never been a favourite vegetable of mine. I detested it, I deplored it, I simply would not consider eating it until I ate this delicious version. It is so simple and delicious that vast quantities vanish in one sitting and you can never have too much of it.
500gms baby brinjals, washed; ½ tsp Pink Himalayan Salt dissolved in 2 cups water; 2 tbsp olive oil; Pink Himalayan Salt to taste.
For The Garlic- Curds Dip: 1 large clove of garlic, peeled washed and crushed; ½ cup home made curds; 1/8 cup whey; ; Pink Himalayan Salt to taste.
For Garnish: A few coriander leaves; a pinch each of chilli powder and coarse pepper powder
Preheat oven to 225 C.
Slice the baby brinjals in half lengthwise, retaining the stalks. Soak in salted water for 10 minutes. This is to drain away the bitterness and prevent excessive dis-colouration. Drain and pat dry with kitchen towels. Mix the olive oil and pink Himalayan salt to taste in a bowl. Place the brinjals, cut-side down in a baking pan (lined with foil) and drizzle the mixture all over.
Grill in centre of oven 5-7 minutes each side until golden brown. Remove from oven and serve within 10 minutes with the Garlic- Curds Dip.
Garlic- Curds Dip:
Whisk the curds, whey, crushed garlic and pink Himalayan salt to taste until smooth. Serve with the Simply Sedap Brinjal, garnished with coriander leaves, chilli powder and pepper powder.
*Sedap means delicious in Malay and that’s what this recipe is.