Baba Brinjals Get A Dose Of Mother-In-Law Spicing

July 1, 2013

Remember these tiny guys I found last week? Their reign of sitting pretty in an old enamel bowl & well, looking all purple pretty came to an end yesterday. That pile of mother-in-law spice in my cupboard from Mr Spice man from the Hazel Food Market required a bit of scooping into… Baba Brinjal meet the Mother-In-Law…

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Oven whacked up to 200C. Combine 1 cup (250ml) plain yoghurt, 1 heaped tbsp (15ml) mother-in-law curry powder (use whatever you have & less if you’re spice sensitive), a good spritz of lemon juice, s&p, a glug of o.oil & some fresh coriander ripped & chucked in – mix mix. Cut brinjals in half & score the inside of the flesh. Chuck into an ovenproof dish & cover with spiced yoghurt. Cut two fattie tomatoes into quarters, add to the dish, a last small glug of o.oil & roast for 30-35 minutes until the veggies are soft & slightly charred.

The brinjals become excessively soft – almost buttery & creamy, the tomato – a little crisp & spicy sweet. We started tucking straight into the dish with bits of toasted bread. Kinda like an all in one brinjal’ish dip with that yoghurt… but not.

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Kitchen counter top milling about, Sunday chatting & tucking straight into a just out of the oven dish with toasty bread – if you don’t approve…. well then scoop your brinjals in a bowl & go sit on the couch to tuck in – or the floor – a floor & brinjal’ish dip things work really well together.

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