Full Recipe
Author
Auria Abraham, our collaborator on the Mango Sambal |
Description
"This recipe is a riff off my mum's warm eggplant salad, a favorite of mine when I was a kid. She used to deep fry the eggplant. I find roasting to be much more manageable. When frying, if you're not 100% confident when to remove the eggplant from the hot oil, it has a tendency to fall apart, leaving you with a pile of mushy eggplant. While still wonderfully tasty, it's less of a feast for the eyes.I use Chinese eggplant here, but you can use Indian eggplant (brinjal) or regular eggplant — adjust roasting time as necessary."
