Eggplant which is also known as aubergine or brinjal doesn’t grace our table as much as it should. In fact, I have not touched it since making my Eggplant Parmesan but there are some recipes that make it bearable, tasty even. This is one such recipe where the infusion of fresh basil leaves and a sweet and tangy sauce compliments the eggplant well.
The trick is to not overcook the eggplant to prevent it from being a slimy, sloppy mess so use proper discretion on the timing and eyeball it. Keep the skin on as I read somewhere that this is where the nutrients lie.
Whatever your stance towards eggplant, it is versatile enough as a vegetable to assume many forms across multiple cuisines; the Greek Moussaka, the French Ratatouille, the Arabian Baba Ghanoush and the Indian Baingan Bharta, some of which I will be attempting to cook in the near future.