Grilled Egg plant

When I am having fish head curry, I like mine with lots of okra and eggplant and these are the only time I can wholeheartedly enjoy eating egg plant as it is not popular with my kids.

When I cooked it in Chinese style, both kids will refuse.  I had a feeling that they don't like the mushy texture.

While doing grocery shopping, egg plants were on sales at 40 cents a big piece.  

Naturally, I grabbed and then later on when I was home, I regretted.

How am I going to finish such a big egg plant on my own? 

What if I chose another cooking method?  Thus I did a Grilled eggplant with some spices, praying that it won’t only be me eating it.

While grilling it, the aroma came out so nicely.  I then have more faith that my kiddos will eat it and true enough.  Both ate without complaining!  It is also easy to eat as I sliced them thinly so that mushy feel is less apparent on the palette.

Yea, now I found a way to make my kids eat egg plant!

What you need:

Egg plant
1 tsp salt
1 tsp cummin powder
1 tsp chilli powder
1 tsp tumeric powder

Method:

Heat oil and place seasoned egg plant into the pan. 

Grill until golden and egg plant become soft.

Turn over and repeat process.

Remove and serve.

I am submitting this to Asian Food Fest Indian Subcontinent Month, 

hosted by Alvin of Chef and Sommelier.