Fantastic and colorful Indonesian Eggplant (Brinjal Goreng) is easy to prepare and a great vegetable dish to add to your culinary repertoire. Eggplant, also known as aubergine, garden egg and brinjal, is one of the most versatile vegetables and popular around the world; and yes, it’s actually a fruit. Indonesian Eggplant (Brinjal Goreng) is normally quite spicy and hot. We’ve toned down the heat a bit but feel free to increase it to your taste. Indonesian Eggplant (Brinjal Goreng) is great served as a side dish with Balinese Pork Kerrie Ketjap or Indonesian Chicken (Satay Ayam) or other grilled meats or fish. Indonesian Eggplant also makes a delicious main course accompanied by fresh, hot rice. Leftovers, if any, will keep refrigerated for a day or two, but the flavor will decrease significantly and its vibrant color will diminish too, so eat up!
