Eggplant or aubergine is a vegetarian delight for its dense texture, a great alternative to “meat “. However, when cooked, it transform to a silky smooth texture. They remind me of men sometimes, macho looking outside but really a mushy teddy bear inside. I didn’t like the texture of this lovely purple fruit (yes its actually classified as a fruit!) when I was a child but has come to love it now.
However, this royal purple highness tends to absorb lots of oil when cooking. So here’s my healthier version. My recipe is adapted from an original Japanese recipe.