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:
1 tsp salt
1 tsp cummin powder
1 tsp chilli powder
1 tsp tumeric powder
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.