Flipno Style Eggplant (Brinjal)

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An Asian dish that adds smoked flavor to eggplant then baked in a tomato casserole dish that is sure to please.

Preparation time: 5
Cooking time: 20

Difficulty: Easy - for beginners
Serves: 3-4

Dietary guidance: v n 

Tags: salad · side · appetizer ·


2-3 eggplant brinjal
1/4 cup flour
1/2 cup oil for frying
1/2 cup onion
1/2 cup tomato soup or dice tomatoes
left over bacon fat-oil
1/2 cup cheese
2-slices bread crumbs
Salt & pepper
*Chilies sauce optional


Wash and slice brinjal skins to prevent poaching. Means just slit the plant on all 4-sides 1/2 way down middle. Cook on an open flame (Butane Burner) for 3-4 minutes until brinjal turns soft. Keep moving the brinjal with tongs to prevent burning it and cook all the way up the stem. About 10-minutes each. The purple will turn brown or black when it's done. Let the brinjals cool down on a wire rack, and peel the blacken skin off (discard skins). Next whip the eggs onto a plate and prepare breadcrumbs on the side for dipping. Genitally dip into the eggs then the breadcrumbs. They will be floppy and even fall apart some. Hint: use garlic or Japan bread crumbs for a nutty taste. Fry the dipped brinjal-eggs on a flat non-stick skillet until egg firms. (2-3 mins) Cool them on a wire rack. Sprinkle with salt and pepper. You can serve these hot Flipno style brinjal with chili sauce, in a green-salad, or combine in a casserole dish the left overs as follows.

*Optional: Placed cooked brinjals in a baking dish and alternate layers with cheese or cream cheese. Pour hot tomato sauce over the brinjal in a baking dish, and then cover with breadcrumbs. Dot with butter to prevent burning and bake in oven for 20-minutes @ 200C until golden. Slice & Serve hot.


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