THE VINEGAR-DRESSED EGGPLANT

(Our Play on Baingan Masala)

THE VINEGAR-DRESSED EGGPLANT

Ingredients: 400g Eggplant (cut into thick batons), 1 Large onion (finely diced), 2 Green chilies, 1 tsp Turmeric, 1 tsp Cumin seeds, 1 tsp Chili powder, 1 tbsp Malt vinegar, 100ml Tomato passata...

Ingredients

  • 400g Eggplant (cut into thick batons)
  • 1 Large onion (finely diced)
  • 2 Green chilies
  • 1 tsp Turmeric
  • 1 tsp Cumin seeds
  • 1 tsp Chili powder
  • 1 tbsp Malt vinegar
  • 100ml Tomato passata

Cooking Method

  1. The Scorch Fry eggplant batons in oil on high heat until the skins are blackened and charred.
  2. The Architect In the same pan, sauté onions until they reach a deep golden brown.
  3. The Bloom Add spices and a 20ml splash of water to create a dark, bubbling masala base.
  4. The Marriage Add passata and vinegar; toss the eggplant through until every baton is coated and soft.
  5. The Final Flourish Finish with a squeeze of lime and raw coriander matchsticks.

Cuisine: Indian

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