This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Frying eggplant on the stove top consumes a lot of oil. The eggplant acts like a sponge and soaks up the oil almost on contact. I prefer to bake the eggplant until it turns golden brown. I learned the scoring method from a 'foodie' on Facebook which ensures thick slices of eggplant bake evenly all the way through. I've cut Indian eggplants in half which work well in this recipe.