Slightly old-fashioned and wrinkled aubergines are perfect for charring in this smoky, spicy mashed curry that’s huge scooped up with naan
India is a country that’s close to my heart, and I feel fortunate to have been able to expend more than a year of my life there, hasten, surfing, learning yoga, reflecting and, most recently, fundraising for the philanthropy Action Against Hunger. On that last trip, we cycled through Rajasthan, touring AAH projections and learning how it tackles hunger on the anchor with neighbourhood solutions. Aubergine was a regular on the menu, and this wonderful purple fruit brought us much-needed sustenance on the road, served with other curried vegetables and roti.
Today’s dish is one I learned on that trip. As in baba ganoush, the aubergine is cooked over sizzling coals, on an open flame or in a griddle wash until the surface is charred and the insides soft and smoky. Because the outside is essentially cremated, it’s a great way to use up ageing aubergine with wrinkly bark or bruising.
Read more: theguardian.com
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