I am not a big fan of eggplant, but once in a while the eggplant is on my dining table.
The eggplant, aubergine, or brinjal ( ), is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to India and Sri Lanka.
Usually, I cook eggplant with hot spices, or with coconut milk to make sayur lodeh (lodeh soup).
However, this time I deep with ready-to-mix seasonings. The fried eggplant is very crunchy and tasty.
This month Click`s event organized by Jai and Bee of Jugalbandi is very special to me. I am entrusted to become one of the Jury of this month. The theme is Bi Colour. I am thankful for this special opportunity. If you want to be part of this event, you can click on this link. The picture above is my contribution to this Click July 2009.