The eggplant is browned before being cooked in a spicy tomato and onion sauce, then served with garlicky yogurt. It is simply delicious served with flat bread.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Planked Sockeye Salmon with Mango Chutney and Chipotle - 05/11/2022
- Chicken Paprika with Dumplings - 05/09/2022
- Sichuan-Marinated Grilled Tilapia - 05/02/2022