A chunky chutney recipe made with eggplants, mustard oil, vinegar, cinnamon, chillies and a hint of sugar.
All it takes is two perfect ingredients - Aubergines fried and cooked in a thick garlic infused tomato gravy. A simple and quick Turkish delight.
A sweet and sour brinjal curry. Fried brinjal bathed in a host of hot spices and pepped up with the tang of tamarind.
Caponata is an eggplant stew known to have originated in Sicily, Italy. Eggplants, carrots and celery cooked in a sweetened sauce. It can be served as a warm side or a cold appetizer.
A dip that is hearty and full of flavours. This dip recipe is simple and fast, use it as a starter or for a dip with salads.
A delightful Italian dish with layers of meat sauce, eggplant, lasagne and cheese.
Eggplant laced with Parmesan cheese and baked in pesto with olives.
Pasta, eggplants and yellow squash tossed with a light and herby dressing.
A nice melange of eggplants, pumpkin and arbi. Grilled eggplants rolled with a herby pumpkin-arbi filling and baked.
A croquette is a small breadcrumbed fried food. Vicky creates his own version of a croquette with eggplants.
Some eggplants actually do look like eggs - small, white, ovoid. Hence their name in English-speaking North America. Yet most of the world uses other monikers. Over in Britain, they are aubergines (in France, too, of course). Italians call them melanzane, Spaniards say berenjenas. For South Asians, ...
Run out of rice? Can't even find freekeh? No problem - there are all sorts of easy ingredient substitutions to make your recipes more flexible - and your shopping lists shorterHere for store cupboard we'll include fridge, freezer and fruit bowl. With a box of eggs, some milk, lemons, garlic, plus a...