Zesty brinjal salad:
2 medium brinjals, cubed
2 tablespoons canola oil
1 large lemon/lime
1 chilli chopped (or 2 if you like it hot)
1 tablespoon balsamic vinegar
1 tablespoon garlic (yes we like lots of garlic for this dish!)
1 onion, chopped
1 tablespoon lemongrass, finely chopped
2 heaped teaspoons of green and red curry paste
1 packet coriander, roughly chopped
Salt and pepper to season
1 cup cooked millet/brown rice/barley/quinoa
The fun part:
Peel brinjals and layer with salt. Stand for an hour to draw out liquid then rinse clean. Heat canola oil in pan, add chillies, paste, garlic, onions, lemon grass and fry. Add brinjals and lightly fry for about 5 minutes. Add handful of chopped coriander. Steam for 2 minutes.
Add cooked rice, barley, quinoa or millet and mix through. Squeeze on juice of one lemon or lime and the balsamic vinegar.
I prefer this dish served cold but you can also eat it as a warm dish.
Remember to only use organic ingredients for a tastier dish!