Olympiad Fever

As we know, Asians love to cook with aubergines and although the brinjal is believed to be of Indian origin, according to the Oxford Companion to Food by Alan Davidson, the first surviving mention of it is in a Chinese work on agriculture of the 5th century AD. The ability of aubergines to soak up a lot of oil is lengendary, but this recipe uses very little oil and makes the most of fresh garlic, ginger and onions, very similar to Indian cooking.