The Lake Palace Hotel's Aubergine Cooked in the Pickling Style— Bargan Achari

Page 100

Cuisine: Indian | Course Type: Sides

(1 review)

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Recipe Review

I've looked at this recipe repeatedly, but never managed to make it. Finally did, as part of our new year's day meal, and delicious it is.

I cut my eggplant into quarters lengthwise and then into thick slices. Instead of frying these, I tossed them with olive oil (less than a quarter cup, I'm sure), and broiled them. (My stove has a built-in broiler.)

We really like this. I will not wait years to make it again.

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