I was allowed a lot of liberties as a child – like scribbling on the wall. Each time I learnt a new alphabet or number in my pre school, the first thing I’d do after coming home was to rush to my wall and scribble it out nice and big for everyone to see how knowledgeable I had become. And then there were these other times when I’d just draw as if the entire wall was my canvas. It was a supremely satisfying experience.
The scribbling became more structured after a year. Amma made sure I switched from the wall to pieces of paper, and that I graduated to using colour pencils. Most importantly she had negotiated a very important deal with me – I was to sit at a pre determined time every day, follow her instructions and learn to draw and shade from her. My drawing lessons began with the two most wonderful looking eatables – Mango and Brinjal (Eggplant/Aubergine). They were ideal to begin small lessons in shape, stroke and shading. I loved drawing the Brinjal – a green stylish cap, a fat pot like belly and the strokes of purple and white – it was a happy experience. I drew it almost every other day till I got it right, perfect like the real thing.
Making Roasted Brinjal is an experience much like my first brush with art. I love roasting eggplant, I have roasted eggplant so many times since I have started cooking and yet I can never get tired of it. Everything about making this dish makes me smile – from cuttting the eggplant into thin discs, to preparing the masala to watching the eggplant brown over a just medium flame.
For the Wafers
- Eggplant – 1
- Cornflour – 6 tbsp
- Amchur – 1 tbsp
- Turmeric – 1 tsp
- Hing – 1/4 tsp
- Salt to taste
- Oil – 2 tbsp
- Chilly Oil for Glaze (optional)
- Slice the eggplant into thin wafers.
- Mix the cornflour, salt, amchur, turmeric.
- Dust a broad skillet with Oil. Dust a few eggplant wafers with the cornflour mix.
- Over medium heat place dusted wafers in the skillet and cook one side of the wafers till slightly golden. Turn and cook the other side of the wafers. Repeat until both sides of the wafers are roasted and crisp.
- Repeat with the remaining eggplant. Transfer to a serving dish and glaze with Chilly oil.
Serve hot as a starter, dish on the side or use to prepare eggplant stacks.
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