Easy brinjal/eggplant stew

Eggplant is also called brinjal. It really depends on which part of the world you are from. Here is an easy and quick to prepare brinjal stew.


500g brinjal

50g onion

150g tomato

1 teaspoon garlic

Pinch of salt

Spices and herbs of your choice

(I used parsley, turmeric, white pepper, coriander, and paprika)

Method and preparation

Chop onions as thinly or thickly as you desire. Chop the eggplant into small pieces, about half to one centimeter thick. chop the tomatoes thinly or blend them. Chop garlic as thinly as possible.

Fry the garlic and onion together until they soften, then add the eggplant. Continue to fry on low heat until the eggplant is midway or starts to brown a bit. Then add the tomato and start adding spices and herbs. Cook on low heat until the mixture is nicely blended.

Then dish and serve with rice, roti or pasta. Adding other veggies to the plate would be ideal but not really a requirement.

Enjoy the brinjal stew :-).

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