Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Sri Lankan-Style Aubergine Sticks and Pickled Onion
Introduction
After trying this Sri Lankan marinade for aubergines, I rarely want to eat them any other way – a perfect balance of chilli, vinegar and garlic along with other aromatics. The smoky charred aubergine works beautifully with them – and of course, you can make these in the oven if the weather turns.
Ingredients
| aubergines, cut into 2½cm cubes | |
| ground turmeric | |
| sea salt flakes | |
| olive or neutral oil, for brushing | |
| For the onions: | |
| cider or white wine vinegar | |
| mustard seeds | |
| fresh red chilli, finely chopped | |
| garlic, finely chopped | |
| caster sugar | |
| red onion, very finely sliced | |
| sea salt flakes, to taste |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
