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Simone’s Zanzibarian Aubergines

A quick and simple side dish, absolutely delicious and very easy to make. Aubergines (brinjals) are often called the ‘poor man’s meat’, as they are as tasty and filling as a meat dish, while much more economical.

Serves 6 – 8


  • 4 – 5 medium-sized aubergines (brinjals) 280 g cake our (500 ml)
  • 30 ml turmeric
  • 5 ml salt
  • Freshly-ground black pepper, to taste
  • 2 large eggs, beaten
  • 100 – 150 ml olive oil for shallow-fat frying


  1. Slice aubergines (brinjals) in rings; place in a colander, and sprinkle with salt. Set aside for 20 – 30 minutes. Rinse under cold water; pat dry.
  2. Meanwhile, mix together the flour, turmeric, salt and black pepper.
  3. Dip aubergine slices into the flour mixture, then into the egg mixture, and again into the flour mixture.
  4. Heat oil in a large frying-pan, over a moderate heat; shallow-fry the coated aubergine slices until golden brown on both sides. Drain on paper towel.
  5. Serve immediately with salad or salsa.
  6. This recipe is also superb as a complement to a braai, or served alongside grilled fish or chicken, steak or chops.
  7.  A great side sauce for serving with the aubergines is one small cucumber, peeled and grated mixed with 250 ml thick plain yoghurt and 50 ml fresh chopped mint.


  • Sprinkling the aubergines (brinjals) with salt prior to cooking will release any bitterness there may be in the fruit.
  • Dipping the aubergines into flour first dries the surface of the aubergine. Coating with the egg and again with the flour, prevents the batter from peeling off the slices when frying.

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Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.