Aubergines. Eggplants. Brinjals. Baingan. Any way you slice it, it’s one of my favourite vegetables. Especially when it’s coated with a few spices and fried. Only problem, the buggers suck up more oil than (insert name of fav. porn star here). Which is why I prefer to roast them. Same great taste without the oily smack. Noice!
1 large aubergine
1/2 tsp tumeric powder
1 tsp chili powder
Salt to taste
Some cooks recommend a process to rid aubergine of its bitter taste. Cut aubergine into thick slices. Sprinkle with salt. Arrange in large flat dish. Place a weight on top. Leave for an hour; allowing b. juices to drain out. Then rinse well, gently squeeze out moisture, and pat dry.
Or, if you’re the impatient type, just cut into thick slices and go (A man’s gotta do what a man’s gotta eat!).
Pre-heat oven to 176.6ºC (350ºF).
Arrange slices in a roasting pan.
Sprinkle with powders: tumeric and chilli, and salt.
Drizzle with oil.
Rub the slices so both slices are evenly coated.
Into the over without a foil.
After 15 minutes, remove pan and flip slices for the other side to acquire charring/browning.
It should be done in 30-35 minutes.
You can eat it as a side dish to a meal.
I prefer to have it as the star feature in a baguette accompanied by wafer-thin slices of tomato, threads of olive oil, and dash salt/pepper.