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Brinjals (Eggplant, Ceylon Style)


Ingredients:
1 clove of garlic, peeled
2 eggplants, peeled
3/4 C bread crumbs
3 T grated onion
3 T chopped parsley
1/8 tsp powdered ginger
1/8 tsp. turmeric
2 tsp salt
1 tsp pepper
1/4 C melted butter



Directions:
Rub a casserole dish with the garlic. Slice the eggplant, lengthwise in 1/2" slices and arrange several slices on the bottom. Combine in a bowl the bread crumbs, onion, parsley, ginger, turmeric, salt and pepper. Sprinkle some of the mixture over the eggplant slices.

Arrange another layer of eggplant, sprinkle with the bread crumb mixture and continue until all the eggplant and bread crumb mixture are used up.

Pour the melted butter over it and bake in a 350 oven for 45 minutes.

-Dish from India and Pakistan
http://recipes.epicurean.com/recipe/9382/brinjals-(eggplant-ceylon-style).html
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  The Produce Market at the farm  is now open for the season. The current hours are 9 am to 5 pm.  Sarah continues to be at Myrtle’s Market on Wednesdays, Fridays and Saturdays. She is at the Culinary Institute on Thursday afternoons.  Please sign up for the email to learn what is happening at the farm. You can also check facebook at Indigo farms market to not only learn information but see some pictures of interesting things around the farm.   Up next are some very nice looking squash, zucchini and cucumbers. They should begin next week. PYO blueberries are likely to be ready in mid-June,. 

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