I struggled to find a name for this.
I scourged the net and could not find any version of it. It’s possibly my mom’s most creative recipe!
Now for me, eggplant is a straight no no – think it’s one of those acquired tastes. My sister too disliked it earlier but now that she’s a “grown up”, she loves it! It might be more palatable for the adult taste buds but for any regular teenager, it’s a pass
It’s way more easier to make than it seems and it’s certainly exotic to look at! For anyone who has ever had a meal at our home, they will tell you it’s simply yum!
Ingredients
1 round eggplant (medium sized)
1 tsp olive oil (normal oil – 1 tbsp)
Pasta sauce
Couple of stems of curry leaves
1 tsp chilli powder
Salt
2 tbsp oil
1 tsp rai (mustard seeds)
Couple of whole red dry chilli’s
Method :
1. Cut the eggplant into thin, round slices (just like you would cut a tomato)
2. Dab a dot of oil and salt on each slice so that it does not turn dark
3. Brush the base of a pan or grill with olive oil. Arrange the slices in a way that it fits but with enough space to turn each over.
4. Put it on medium heat and turn after 3 minutes (3 minutes on each side) It gets a slightly charred look and it is firm to touch but cooked.
5. Do the whole batch and keep it aside on a tray or platter. Be careful while transferring it as it is very fragile – do it with a flat spatula.
6. Before serving, Put a tsp of any pasta sauce (the red one) and smear it gently
7. Heat 2 tbsp of normal oil in a wok on high flame. Add the rai / mustard seeds and let it splutter. Add the curry leaves and whole red chilli’s. Fry it for 30-40 seconds while shaking the wok vigorously.
8. Take it off the heat. Add chilli powder to this mixture.
9. Add a suitable amount to each slice.
The Lockdown Chef 