Curried brinjals

Recipe from: 2/16/1989 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • 4
    medium aubergines, peeled and cut into long fingers
  • 250
    ml
    milk (approximately)
  • SAUCE
  • 25
    ml
    oil
  • 1
    onion, sliced into rings
  • 2
    cloves garlic, crushed
  • 1
    green apple, cubed
  • 2
    tomatoes, peeled and chopped
  • 15
    ml
    medium curry powder
  • 25
    ml
    sugar
  • 30
    ml
    wine vinegar
  • 10
    ml
    turmeric
  • 50
    ml
    fruit chutney
  • 25
    ml
    tomato sauce
  • 5
    ml
    braai spice
  • 1
    vegetable or chicken stock cube
  • 500
    ml
    boiling water
  • 15
    ml
    cornflour
  • 240
    g
    cake flour (approximately)
  • salt and pepper
  • 2
    eggs, beaten
  • oil for frying
 

Method

 
Soak the brinjal fingers in sufficient milk to completely cover them. Meanwhile, prepare the sauce. Heat the oil in a fairly large pan. Fry the onion and garlic gently in the oil. Add the apple and tomatoes and continue frying. Add the remaining ingredients, except the cornflour. Reduce the heat and simmer until a fairly thick sauce forms. Mix the cornflour with a little water and add to the sauce. Stir well and cook through. Set aside. Dip the soaked brinjal fingers in the cake flour, seasoned with salt and pepper, and then in the beaten egg. Heat sufficient oil in the pan and fry the brinjal fingers until nicely browned all over. Arrange layers of brinjal fingers and sauce in a flat oven dish. Place in a preheated 180 ºC oven and heat through. The dish can also be served cold.
 

Read more on: bake  |  shallow-fry
 

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