lake palace hotel aubergine (info) Photo Gallery by rsub8 at pbase.com

lake palace hotel aubergine (info)

The dish is the eggplant pickle (Lake Palace Hotel aubergine) from
Madhur Jaffrey's "Indian Cooking" (Barron's, 1983 edition). The recipe is unmodified.

There are two preparation steps, and if the end result from each step
(frying eggplant slices / making tomato sauce) is tasted separately, the
taste is strangely flat and dull, giving no indication of the magic that results when
the steps are mixed together, in a dish that is delicious when consumed hot or cold.

Note: the eggplants used are small Indian, Japanese or Chinese, not the large Italian eggplants.

I've found that the dish is improved if a very high quality olive oil
is used in the second step (cooking the garlic-ginger puree).
-

Indian eggplant - preferred	japanese eggplant	indian eggplant slice
eggplant frying in hot oil for lake palace eggplant	kalonji seeds, garlic and ginger puree	kalonji seeds, garlic and ginger puree, tomatoes
cooking eggplant sauce	eggplant sauce done (note consistency)	eggplant frying
fried eggplant is added	sauce mixed with eggplant	another eggplant pickle done
yet another eggplant pickle	pickled eggplant cooked with tomato (info)	potage parmentier (leek and potato soup) and eggplant pickle (side dish) (info)
lake palace hotel eggplant

click on thumbnails for full image