This week, for cookbook challenge, I choosed my dish from this month's Good Food magazine. Grilled aubergine, tossed with ketjab manis dressing, has an perfect match with dal rice or rice with curry. The ketjab manis dressing is sweet saucy yet tangy in taste. The major part is soya sauce with an slight garlic and chilly twist.
Together with ketjab manis, my pan tossed aubergines went well and that had an blast of flavours with dal rice. Kindly try this one and let us know.
Preparation time: 15 minutes
Cooking time: 25 minutes
- 1/2 cup sliced onions
- 1 red chilly, sliced
- 250 gms brinjal, big
- 1 tbspn oil
- 2 tbspn finely chopped coriander leaves
- Salt, as required
For ketjap manis dressing
- 1 tsp soya sauce
- 1 tbspn red chilly sauce
- 1 tsp finely chopped garlic
- 3/4 tsp finely chopped ginger
- 1 tsp lime juice
- 11/2 tsp sugar
Slice brinjal, into half-inch thick slices, mix them with salt and oil.
In an hot tawa, toss brinjals both sides, till they are browned both sides and cooked in middle.
Mix the dressing and add it to brinjal. Garnish them with coriander leaves, onions and red chillies.
Serve hot with rice. Happy cooking.
Linking this to Srivalli's CCC Challenge