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