And we’re BACK! Has it really been more than a month?!
Between relocating and getting my kitchen set back up, I haven’t been able to do much cooking, but here’s a little something to get me started again and to give you a taste of the exciting stuff that’s to come.
Making Fried Baby Eggplant is quite simply the easiest-tastiest thing there is and can be passed off as a regular meal after a hard day’s work, or be dressed up on your party table to impress guests. My mother makes another version of this at home, which has a more complex seasoning, but for now, let us work with really simple ingredients and let the eggplant do its smoky flavoured magic!
What you need (serves 2):
4-5 baby eggplants
Oil for frying (about 4-5 tbsp)
1 tsp oregano
1 tsp smoked paprika
1 tsp garlic powder
Salt to taste
For the garnish,
1 large red onion, thinly diced
1 large tomato, chopped
a handful of coriander, finely chopped
What to do:
Combine the smoked paprika, salt, oregano and garlic powder and keep aside.
In a shallow pan, heat oil for frying.
Now take the baby eggplants, wash and slice off the green heads. Now carefully make two cuts going downwards to the base of the eggplant, so it forms a cross.
Take a pinch full of the prepared seasoning, and stuff it inside the baby eggplants. Make sure that it is spread evenly on all four of the segments we’ve just made.
Once this is done, pop in the eggplants into the heated oil, and turn the flame to medium. Fry until the purple skin turns very dark indigo.
Serve hot with sliced onions, tomatoes and coriander for garnish.