RecipeMuncher

I love anything with eggplant in it. Roasted, grilled, fried, sauteed, curried, you name it! I don’t remember liking kathirikkai so much as a kid but now, I pick it up every week during vegetable shopping. In Singapore the more common variety is the longer purple ones that are called Japanese brinjal. The good part is, they usually don’t have worms or bugs in it and stay fresh in the fridge for longer time. But I really couldn’t resist these smaller eggplants that we see more (...)