Eggplant Sambal from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol
Eggplant, or aubergine, is also known by its Indian name brinjal. For this recipe, it is preferable to use the long, thin, Asian eggplants. Use the sambal as an accompaniment or eat it as a dip wit...
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Ingredients
- ½ tablespoon oil
- 2 medium (about 500 g/1 lb 2 oz) eggplants (aubergines)
- ½ teaspoon ground turmeric
- 3 tablespoons lime juice
- 2 red chillies, seeded and finely diced
- 1 small red onion, finely diced
- 4 tablespoons thick plain yoghurt
- coriander (cilantro) leaves
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