purple aubergine with cumin & curry leaves
“Brinjal,” or eggplant, with its hearty flesh, gleaming purple skin and caviar-like seeds, is considered the “king of vegetables” in the Middle East and South Asia. Revered in Indian folklore, it is said to
This treasure of a relish has its origins in Western India and, much like its Provençal, Sicilian and Spanish sisters, its sweet-and-sour taste has a natural affinity to oil-rich grilled fish, lamb, nutty cheeses and breads.
Paired with ricotta cheese or Greek yogurt, it crowns the humble pita chip. Swirled into a traditional mashed potato, it serves as an outstanding base for an Asian-inspired meatloaf. Rolled into a flatbread under a “masala” (spiced) omelette, you have breakfast on-the-go.
Pairings
- smoked chicken
- oil-rich fish
- yogurt or labneh
- eggs, any style
- hard sharp cheeses
- yellow lentils and rice
- salad dressing
- marinade for lamb
Ingredients:
aubergine, sesame seed oil, sugar, apple cider vinegar, chilies, fresh garlic, fresh ginger, cumin, sea salt, turmeric, assorted spices, fresh curry leaves