|Seheri tonight/tomorrow morning. Whatever.|
As usual, all the things happen at once. It's Ramadan, so I haven't really been highly functional. 18 hours of fasting, full time work and social commitments kind of leave me drained. Even so, I've been meaning to put up some Ramadan related Bangladeshi recipes. Then, the blog decided to break, and the dynamic view version of it stopped working.
I've been tinkering with things since to try and fix it, but I'm probably going to permanently swap to the traditional view to avoid any further issues. Expect perhaps a few more changes in the coming weeks. Also, no Ramadan recipe yet either since there was a dying aubergine in my fridge. This egg and aubergine recipe, which could possibly be classified as twist on scrambled eggs, was something that I was quite a fan of growing up. Shocking, because I didn't really like egg or aubergine individually at that time. This is usually served for breakfast with bread, and would make a great addition to any brunch menu. I've boiled the aubergine below to save time, but I have a few more suggestions on what to do with it in the additional info section.
- 1.00 cup of diced aubergine
- 1.00 egg
- 2.00 tablespoon of chopped onion
- Chillies, to taste
- Salt, to taste
- Boil the aubergine till they're soft and mushy, which took me about 25 minutes.
- Mash the aubergine as in the picture below.
- Whisk the egg lightly and then mix thoroughly with the aubergine, seasoning with salt to taste.
- Put a frying pan on medium heat, and toss in the chillies and onions and fry for 2 minutes.
- Add the egg-aubergine mixture to the pan, stirring constantly to break up the substance that forms into clumps.
- The stirring should prevent it from both sticking to the pan and burning. It should go through changes in consistency in the sequence shown below.
- The dish should be cooked within 5 to 10 minutes, depending on your amounts. Once done, take off the heat and serve with flat breads.
|Top left, boiled aubergine. Top right, mashed aubergine with egg. Bottom centre, all mixed together!|
|Top left, then top right and then bottom centre - various stages of cooking.|
Almost done in the bottom image, with an interesting pepper for fun.
Traditionally the aubergine is burnt and roasted over an open flame before being incorporated into the egg. This can be replicated with a gas stove and good ventilation, but I've never been able to try it as all my flats have had electric stoves installed. Feel free to try this if you're feeling adventurous. Alternatively, roast in the oven and then give it a charcoal treatment for some smoky flavours.