- Halve brinjals and soak in slightly salted cold water for four to five minutes. Remove and pat dry with kitchen towel. Sprinkle lightly with a dash of ground black pepper.
- Arrange brinjal halves, cut side down, on a lightly greased grill pan. Grill until brinjal halves turn soft. Turn over and grill until the vegetable skins are charred. Remove on to a plate.
- Stir-fry sambal sauce ingredients in 3 tbsp oil until fragrant. Add seasoning to taste and cook until gravy turns thick. Pour sauce over the brinjals and serve.
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