Aubergines are also known as egg plants and they can be grilled or fried and eaten with salads. Before cooking with aubergine, most people chop them well in advance, spread it out and sprinkle salt on them to sit for some hours. This is believed to draw out the chemical that results in causing it to be bitter. I have always cooked straight away with aubergines after cutting and have never had a problem with the bitterness.
You can also cook this stew with fish or add other vegetables but the quantity of your aubergine should be far more than any other extra vegetables you add.
Serves: 2 servings
- 1 large onion
- 2 big tomatoes
- 2 large aubergines
- Heat oil till hot
- Add chopped onions and tomatoes to the oil
- Add cut aubergines and allow to fry for 3 minutes
- Add salt to taste and chili and cook till aubergine softens