Baingan, Tamatar, Palak
An aubergine centred platter with lots of textures and flavours to make for very interesting eating.
I’ll cook with whatever’s in the kitchen and that’s usually when some of my best work happens – in the presence of restrictions.
The components:
- Baingan / Aubergine: Seasoned and fried on low heat.
- Potatoes: Cut into fine strips, boiled, topped with chili oil
- Tomatoes: Sliced, raw
- Onions: Fried, mildly
- Raw baby spinach and tomatoes: No seasoning
- Spinach: Blanched, squeezed, chopped, tossed with raw garlic, sesame oil and salt.
- Topping: Freshly crushed black peppercorns, salt, basil leaves, mint leaves and garlic, fried in olive oil.
Here’s a video of the plating.
