Roasted eggplant and tomato (Baigan chokah) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 50) by Madhur Jaffrey

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Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for mustard oil.

  • mzgourmand on August 29, 2021

    This was a fantastic refreshing dish - I made it with beautiful summer tomatoes and japanese eggplant. I used an excellent mustard oil which really helped the zinginess of the dish - the roasted eggplant and tomatoes combined with the fresh green herbs and chile pepper is a wonderful contrast in flavor and texture.

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