Brinjal recipes
1 hour 40 minutes
Butterflied rosemary lamb with brinjal and onion confit

Cut the brinjal into cubes. Heat ¼ cup olive oil in a wide pan. Add the onions and cook gently for 10 minutes, or until starting to soften.
Add the remaining olive oil, brinjal, garlic and seasoning. Mix well. Fry, stirring often, for 20 minutes or until the brinjal is very tender and the onions nicely browned.
Add the eggs and parsley. Check the seasoning and spoon over the pitas.