Name: Curried brinjals
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 4.00 aubergine peeled, julienned; 250.00 ml milk; 25.00 ml oil; 1.00 onion sliced into rings; 2.00 garlic cloves, crushed; 1.00 apples green, cubed; 2.00 tomatoes peeled and chopped; 15.00 ml curry powder medium; 25.00 ml sugar; 30.00 ml vinegar wine; 10.00 ml turmeric; 50.00 ml chutney fruit; 25.00 ml tomato sauce; 5.00 ml braai spice; 1.00 stock vegetable or chicken; 500.00 ml water boiled; 15.00 ml cornflour; 240.00 g flour cake; salt and freshly ground black pepper; 2.00 eggs beaten; oil for frying

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Ingredients (21)

4.00	aubergine — peeled, julienned
250.00 ml	milk

SAUCE

25.00 ml	oil
1.00	onion — sliced into rings
2.00	garlic — cloves, crushed
1.00	apples — green, cubed
2.00	tomatoes — peeled and chopped
15.00 ml	curry powder — medium
25.00 ml	sugar
30.00 ml	vinegar — wine
10.00 ml	turmeric
50.00 ml	chutney — fruit
25.00 ml	tomato sauce
5.00 ml	braai spice
1.00	stock — vegetable or chicken
500.00 ml	water — boiled
15.00 ml	cornflour
240.00 g	flour — cake
	salt and freshly ground black pepper
2.00	eggs — beaten
	oil — for frying

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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.