The Lake Palace Hotel’s Eggplant cooked in the Pickling Style

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Carlie Opitz

ingredients

• A 1-inch cube of fresh ginger, peeled and coarsely chopped
• 6 large cloves garlic, peeled
• 1/4 cup water
• 1 3/4 lb eggplant (1 large or 2 small)
• About 1 1/2 cups vegetable oil
• 1 tsp whole fennel seeds
• 1/2 tsp kalonji or whole cumin seeds
• 3 medium tomatoes, peeled and finely chopped
• 1 tbsp ground coriander seeds
• 1/4 tsp ground turmeric
• 1/8 tsp cayenne pepper
• 1 1/4 tsp salt

Source: Peter Perez

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