This mouthwatering side dish that pairs well with hot rice or congee (rice gruel) is enough to have your stomach full!
Brinjal/aubergine/eggplants- 3 medium ones
Kashmiri chilies – 4
Shallots- 8-10, finely chopped
Lemon juice- 2 tbsp
Coconut oil- 2 tbsp
Salt – To taste
Method: Wash and dry the eggplants. Roast the whole brinjals on a grill or by placing them on the stove on medium flame until they are evenly charred, soft, and cooked well. Remove from the grill and keep aside. In a pan, dry roast the chilies. Remove from the pan and keep aside to cool. Remove the charred skin of the brinjals and finely chop them. In a bowl, add the chopped brinjals, crushed dry chilies, chopped shallots, lemon juice, coconut oil, & salt. Mix until well combined. Serve with congee or chapati as a side dish.