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Recipe by: abdullah-amin
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See below ingredients and instructions of the recipe
1/2 lb Eggplant
2 tb Ghee
1 sm Onion, chopped finely
1 Garlic cloves, sliced
1/2 ts Turmeric
1 Bay leaf
1 1" cinnamon stick
1/2 ts Salt
3/4 ts Cayenne pepper
1 sl 1/2" ginger
2 md Tomatoes
1 ts Garam masala
Wash slice aubergines.
Heat ghee when hot, saute the onion garlic for 2 to 3 minutes.
Add turmeric, bay leaf cinnamon stick saute for a further 2
minutes, stirring frequently.
Stir in sliced eggplant. Add salt, cayenne ginger. Blend together
well. Cook for 10 minutes.
Add tomatoes, cover pot cook for another 10 minutes.
Sprinkle with garam masala serve.
Be careful not to overcook otherwise it will go very mushy.
Michael Pandya, "Indian Vegetarian Cooking"
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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