It was a combination of the veggies left in the fridge, spices in the cupboard and streaming TV that led me back to an old favourite dish from the eighties.
Watching catch up and streaming TV has become our evening past time to escape the madness of the news cycle and on-line working and our daughter recommended Ugly Delicious on Netflix with David Chang. This particular episode was about Indian Food and Madhur Jaffrey was interviewed. Her book, published in 1982 sits on my shelf as one of my most valued cookbooks. One page, in particular, is stained and wrinkled and that is the page with the recipe for Eggplant Pickling Style.
It is so delicious and sumptuous, and oozes not only flavour but also oiliness.
We had it with organic basmati from Pakistan, still left on our cupboard from when we could visit the market.
I don't dare try to rewrite the recipe here because technique is vital to the outcome. The best thing to do is to buy the book Mudhur Jaffrey's Indian Cookery because it's a classic and has so many wonderful recipes. However, I have also added a picture of the sauce spattered page in my copy.
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