I never used to cook brinjals. This is because I had didn’t have a clue how to do it. When I started investigating – reading about it and asking around – there were so many hints and suggestions that I was utterly overwhelmed and decided to throw in the towel. I would continue to eat this delicious vegetable at dinner parties and restaurants, not at home.
Then my mom came to visit and introduced me to the joys of baby brinjals. Not only is it packed with flavour but it is so easy to prepare; no mess no fuss. It works very well in stir-fries and curries, and as you’ll soon see, salads.
Handful of butter lettuce
Half a cucumber, julienne
1 carrot, julienne
Handful of sundried tomatoes
3 green chillies, chopped
3 baby brinjals, halved
250 g rump steak
3 teaspoons basil pesto
- Fry the brinjals with a bit of oil in a thick base pan adding some salt and black pepper. Remove when the brinjals start to brown – if you fry it too long it gets soggy.
- Cook the steak in the same pan; this allows the meat to absorb the flavour of the brinjals. Also, don’t overcook the steak as it might become too chewy.
- Remove the steak from the pan and let the it rest for about 5 minutes before slicing it in thin pieces (almost like biltong).
- Lay a bed of lettuce in a salad bowl. Add the cucumber, carrot, sundried tomatoes and chillies.
- Add the lukewarm brinjals and steak.
- Spoon some basil pesto on the steak to serve. This salad goes well with a herby salad dressing.