Indian Eggplant - Pickling Style

Indian Eggplant - Pickling Style
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This recipe for Indian Eggplant - a (much lighter) variation on Madhur Jaffney’s Lake Palace’s Aubergine - is one of my all-time favorites. Delicious for breakfast, lunch and dinner!

Category: main dish


2 large eggplants
1-inch cube fresh ginger
6 cloves garlic
1/4 cup water
About 1/3 cup vegetable oil, divided
1 teaspoon whole fennel seeds
1/2 teaspoon whole cumin seeds (or 3/4 teaspoon ground cumin)
1 can diced tomatoes (I used the ones with roasted garlic. Or you can use 3 fresh ones, peeled and chopped.)
1 tablespoon ground coriander
1/2 teaspoon turmeric
11/4 teaspoon salt


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Added 6 years ago by:
Renée B. Renée B.
     81 recipes
2 people cheffed this recipe
Sharon GormanRenée B.
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