Eggplant Vindaye
Hey Foodies! Hanshini here, and today we’re diving into a true Mauritian dish: Eggplant Vindaye or as we lovingly call it in Kreol, Vindaye Brinzel or Vindaye Bringel. This recipe was written on the occasion of the independence day of Mauritius and the Mauritian food blogger community of Instagram wanted to pay tribute to our country through our foos.
To kick start the local cuisine series, we’re starting with our Eggplant Vindaye recipe or as we would say in Kreol, Vindaye Brinzel or Vindaye Bringel.
For those new to Mauritian cuisine, Vindaye is a spicy, tangy, and incredibly flavorful dish. While you’ll often find it with fish or octopus, the eggplant version is a personal favorite – naturally vegan and wholesome and delicious. Now, this is a very spicy dish and you might want to tone it down with the spices, espcially with the vindaye spice mix and chilli. But, keep that slight kick because a vindaye that’s not spicy isn’t an authentic one!
Eat it with rice, paired with lentils or dhal during winter. Or, stuff it in a pain maison or a nice cripsy baguette kram kram (crispy-crunchy baguette). It’s a dish that can be enjoyed both hot or cold, making it perfect for picnics, lunchboxes, or a quick, satisfying meal.
Ingredients
Method
- Cut the eggplants lengthwise, then chop into cubes. Add 1/2 teaspoon of salt, mix well and leave aside for some 20 minutes.
- Wash the eggplant thoroughly and drain. Add a little salt and deep fry them on medium heat. You want your eggplants to be well-fried. Once they are ready, take them out and keep them aside.
- Next, fry the onions on a high flame for 2 to 3 minutes. Keep them aside.
Looking for other ways to use eggplants in your dishes? Try our Eggplant & Tofu Lasagna recipe or our mauritian eggplant chutney (satini brinzel)
Looking for other Mauritian recipes? The good classics, turned healthier might be a great one to start with. First, our Toufe Pomme de Terre that’s an easy dish with plenty of thyme and garlic for all that good aroma and flavor. If you never had Bred Ziromon (Bred Giraumon – Pumpkin leaves), you might give this healthy recipe a go.
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