One unsung hero in the food world is the genius idea of brinjal toasted sarmies. For even more flavour, and a bit of satisfying crunch, coat your brinjal slices in seasoned breadcrumbs before frying. You can thank us later.
SERVES 4 // COOKING TIME 15 min
2 brinjals, sliced into 12 rounds each
¼ cup olive oil
Salt and pepper
2 tbsp butter
250g baby spinach
150g feta, crumbled
1. Heat a griddle pan until smoking hot. Toss the brinjal slices in the olive oil and season. Grill for 2–3 minutes on each side, until charred and cooked through. Set aside.
2. In a large frying pan over high heat, melt the butter. Add the spinach and cook briefly until wilted. Remove from the pan, roughly chop, mix with the feta and season.
3. Spoon 1 tbsp spinach-feta mixture on to half the brinjal rounds, then sandwich with the remaining rounds. Grill for 1 minute on each side and serve immediately.