The Lake Palace Hotel's eggplant cooked in the pickling style (Baigan achari) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red lamb or beef stew (Rogan josh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • TrishaCP on June 27, 2013

    In this case, the pickling spice is nigella seed (kalonji), and it adds a nice oniony flavor to the dish. I didn't want to fry the eggplant in oil, so I baked it at 375F degrees for about 35 minutes and that was fine. (Just make sure it doesn't dry out if you go this route.) I did find this quite spicy so you may want to watch it if making this dish.

  • mirage on June 26, 2010

    Very Good! Good potluck contribution, too.

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